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!
