CRISPY Moong Dal Pakode Ki Chaat Recipe | SPECIAL CHUTNEYS | मूंग दाल पकोड़े की चाट | Sanjyot Keer

Light and crispy moong dal pakodis layered with creamy curd, sweet chutney, spicy green chutney, red garlic chutney, radish, and juicy pomegranate. A proper chaat lover’s dream! I’ve shared all the tips and tricks to get the perfect pakodis, crispy on the outside, yet light and fluffy on the inside. If you love chaat, you definitely need to try this one! The full written recipe is mentioned below in the description. Happy Cooking! ❤️✨ Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun! 🥰🚀 And guess what? 🛍️ The Amazon Great Indian Festival Sale is now LIVE, and you can shop for your favourite Cüraa products at exclusive prices! So, if you’ve been planning to upgrade your kitchen, now’s the perfect time to shop! ❤️ Happy shopping! 🛒✨ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g Full written recipe - Moong Dal Pakode Ki Chaat Prep Time: 20 minutes + 2 hours (soaking) Cooking Time: 20–25 minutes Serving: 3–4 Moong Dal Pakode Ingredients: MOONG DAL | मूंग दाल 1/2 CUP GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 2 NOS. SALT | नमक TO TASTE CORIANDER SEEDS | साबुत धनिया 1/2 TSP FENNEL SEEDS | सौंफ 1/2 TSP HING | हींग 1/4 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP HOT OIL | गरम तेल 1.5 TBSP OIL | तेल FOR FRYING Method: Wash the moong dal well and soak it for 2 hours. Drain it, then spread it on a clean cloth and let it dry lightly, this removes the excess moisture. You can also leave it in a sieve for 10 minutes instead. It should feel just barely damp to the touch. Add the dal to a blending jar along with ginger, green chilli, and salt. Grind without adding any water, using the pulse mode, until you get a semi-fine, medium consistency, not too fine and not too coarse. Transfer this to a bowl and beat it well by hand for 2–3 minutes, until it turns visibly lighter and fluffier. In a mortar and pestle, crush the coriander seeds and fennel seeds, then add hing, turmeric powder, and Kashmiri red chilli powder, and fold this into the batter. Heat oil to 175°C. Just before shaping, add hot oil into the batter and mix well, the batter is now ready. Wet your hands, shape small portions of the batter by hand, and drop them into the hot oil. Keep the flame on medium and fry in two batches. Once crisp and golden, transfer to a colander. Fry the remaining batch the same way. And your super Crispy but light and fluffy Moong Dal Pakode are ready, you can serve them as is with the chutneys and a cup of hot heat but I usually make a chaat. Green Chutney Ingredients: FRESH CORIANDER | हरा धनिया 1 CUP (PACKED) MINT | पुदीना 1/4 CUP (PACKED) GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 2–3 NOS. SALT | नमक TO TASTE BLACK SALT | काला नमक 1 TSP JAGGERY | गुड़ 1 TSP ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Method: In a blending jar, add fresh coriander, mint, ginger, green chillies, salt, black salt, jaggery, ice cube, and water. Blend into a fine chutney. Red Chutney Ingredients: KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 6–7 NOS. (DESEEDED & SOAKED) GARLIC | लहसुन 4–5 CLOVES GREEN CHILLI | हरी मिर्च 1 NO. TAMARIND | इमली A SMALL LEMON SIZED JAGGERY | गुड़ 1–2 TSP ROASTED CUMIN POWDER | भुना जीरा पाउडर 1/2 TSP BLACK SALT | काला नमक 1/2 TSP SALT | नमक TO TASTE WATER | पानी AS REQUIRED Method: Add the soaked and deseeded Kashmiri red chillies to a blending jar along with garlic, green chilli, tamarind, jaggery, roasted cumin powder, black salt, salt, and water. Grind into a fine chutney. Chaat Assembly GREEN CHUTNEY | हरी चटनी RED CHUTNEY | लाल चटनी MEETHI CHUTNEY | मीठी चटनी CURD | दही AS REQUIRED BLACK SALT | काला नमक A PINCH ROASTED CUMIN POWDER | भुना जीरा पाउडर A PINCH RADISH | मूली FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) POMEGRANATE | अनार के दाने Method: Our crispy, fluffy Moong Dal Pakodi is ready, moist and light inside. Plate with green chutney, red chutney, meethi chutney, curd, a sprinkle of black salt and roasted cumin powder, and top with radish, fresh coriander, and pomegranate. #YFL #SanjyotKeer #moongdalpakoda #chaatrecipe Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Green Chutney 1:26 Red Chutney 2:05 Batter 2:58 Frying Pakodas 6:26 Plating 9:06 Outro 10:45