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Friday, August 10, 2007

Mooli-Mangodi Chaat

Did I ever tell you that I love chaat and all kinds of chaat. It's like a complete meal in itself. It has every taste to bring your taste buds alive and the crunch, the color, what is not to like about chaat?

Here is my version of chaat:

Well I was referred to this pakodis as Mangodis and hence the Mangodi chaat. But truly mangodis are moong dal wadis (sun dried) and are mixed and cooked with different veggies.

So now let's call this chaat Mooli Pakoodi chaat!

For the pakodis:

1 cup moong dal (soaked for 2-3 hours)
4 green chillies
1/2 cup cilantro leaves
Salt to taste
a pinch of baking soda
Oil for frying

For the chaat:

6 Red Radish grated ( you can use white radish too)
4 scallions chopped (green onions) you can use red or white onion too
1/2 cup tomatoes chopped
1/2 cup green pepper chopped
1 cup yogurt whisked
1/2 cup green cilantro chutney
1/2 cup tamarind chutney (Imli ki meethi chutney)
2 tbsp garlic chutney (optional)
chaat masala to taste
chili powder to taste (or you can add chopped green chilies if you like)
chopped cilantro for garnish

For the crunch I sometimes add corn or chickpeas and also boiled potatoes or kala chana and sev.

This is a very forgiving recipe you can add or omit ingredients as you like.


Drain the moong dal and grind with green chillies and cilantro without adding too much water.

I know the batter will be thick but the baking soda will make the pakodis soft and fluffy.


Heat the oil and put small amount of batter (pakodis are smaller version of pakodas) and deep fry them till they are golden brown in color. Now put the pakodis on the plate and layer the ingredients one by one as listed in order.

Serve immediately.


If you think the whole pakodis will be too big for you, you can break the pakodis into small bites and then make the chaat.
Or like true Amdawadi's just eat the hot pakodis with fried green chilies and sliced onions. Actually we eat what is called Dalwadas made from the split green gram, that is the moong dal with the skin on. It's every Amdawadi's monsoon favorite!

10 comments:

Asha said...

Do I like Chaat? Yes Ma'am!! I LOVE chaat.Moong Pakodas and mooli are unique combo.I like red radishes,so must taste good.I love the photo with all the veggies,beautiful:)

musical said...

Pintoo, yup i am all for chaats! and i love the addition of mooli! its takes the snack food to a different level. We get this street snack back home in Punjab (and may be in Delhi too), which is moong-wadas, soaked and then served with imli khatta and grated moolis, plus mirchi! its blissful!

Saju said...

not having grown up in India, chaat was a new thing for me. Discovered in Diwana Bhel Poori house on Drummond Street in London and later in Sakoni in Wembley. Now I can safely say I lovvvvvvvvvve Chaaaaaaaaaat!!
Vey nice recipe by the way.

TBC said...

Hey Pintoo,
Looks good!I have never heard of this combo though.

Neelam said...

Hey, I make these mangodis...I should try the chaat when I make them next.Thanks for the lovely idea.

Roopa said...

WOW delicious combo!moong with chat sounds great :)

Rachna said...

wow i love chaats too... mangodi is new to me... love the mango lassi too

Foodie said...

Thanks Ashaji, musical, saju, tbc, neelam, roopa and rachna for the lovely comments. I am glad that you liked the recipe and you all love chat just like me.

delhibelle said...

this reminds me of one my favourite delhi street food, pakori with mooli and spicy chutney, though i never dared to try it at home. I should now;)

Laura said...

Oooh I am so psyched to find this. I am obsessed with chaat--first I had it at my best friend's baby shower and then recently I was at The Banana Leaf in Columbus (which I only mention because you are in Ohio) where they specialize in chaat.... this is getting printed out pronto. YUM!