pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat |

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 194 cookbooks This recipe has been viewed 57946 times

pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with 63 amazing images.

pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat is a variation to North Indian pakodi chaat made with dahi. Learn how to make sweet and spicy pakodi chaat.

To make pakodi chaat with coconut milk, combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water. Transfer the mixture into a deep bowl, add the soda bi-carb and mix well. Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown. Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside.

To serve pakodi chaat, place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it. Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it. Repeat steps 1 and 2 to make 6 more plates. Serve immediately.

We have all eaten dahi pakodis and dahi wadas but can you imagine pakodi chaat with coconut kadhi? Yes, there is a combination that truly tastes divine. The fluffy little pakodis which are deep-fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions.

The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetra packs at grocery stores, so you need not go through the effort of extracting it. Of course the peppy chutneys, which lends that necessary hue and flavour to the sweet and spicy pakodi chaat, can be made at home.

This Indian kadhi pakodi is perfect to enjoy over weekends or at parties with family and friends. Make the kadhi, pakodi and chutney in advance and assemble while serving.

Tips for pakodi chaat. 1. Remember to immediately put the deep fried pakodis immediately in water for soaking. Do not soak more than 15 minutes or else they might break. 2. When you have less time in hand, instead of coconut kadhi you can use fresh whisked curds. 3. If you do not have mixed sprouts, you can add pomegranate for that crunch

Enjoy pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with step by step photos.

Add your private note

Indian Pakodi Chaat with Coconut Kadhi recipe - How to make Indian Pakodi Chaat with Coconut Kadhi

Tags

Preparation Time: 30 mins Cooking Time: 20 mins Total Time: 50 mins 7Makes 7 plates
Show me for plates

Ingredients

For The Pakodis
1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
1 tsp chopped ginger (adrak)
1 tsp chopped green chillies
1/4 tsp pinch of baking soda
salt to taste
oil for deep-frying

Other Ingredients For Indian Pakodi Chaat With Coconut Kadhi
1 cup coconut kadhi
7 tbsp meetha chutney
14 tsp green chutney
14 tbsp boiled mixed sprouts
7 tbsp finely chopped spring onions whites and greens
3 1/2 tbsp chopped coriander (dhania)

Method

For the pakodis

Combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water.
Transfer the mixture into a deep bowl, add the soda bi-carb and mix well.
Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown.
Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside.

How to proceed

Place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it.
Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it.
Repeat steps 1 and 2 to make 6 more plates.
Serve the indian pakodi chaat with coconut kadhi immediately.

Indian Pakodi Chaat with Coconut Kadhi recipe with step by step photos

if you like pakodi chaat

- khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images.
- moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat | with amazing 18 images.
- palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with 20 amazing images

what is pakodi chaat made of ?

what is pakodi chaat made of ? pakodi chaat is made from 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained, 6 mm (1/4") piece ginger (adrak), 1 tsp chopped green chillies, 1/4 tsp pinch of baking soda, salt to taste, oil for deep-frying. See below image of list of ingredients for pakodi.
what is pakodi chaat made of ? pakodi chaat serving is made from 1 cup coconut kadhi, 7 tbsp meetha chutney, 14 tsp green chutney, 14 tbsp boiled mixed sprouts, 7 tbsp finely chopped spring onions whites and greens and 3 1/2 tbsp chopped coriander (dhania) See below image of list of ingredients for pakodi chaat serving.

how to make meetha chutney

For the Meetha Chutney, take the dates. If they are with seeds, remove them.
Wash the dates and tamarind. Also, ensure there are no seeds in the imli.

Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
learn how to make meetha chutney in detail.

how to make green chutney

To make green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow.
Pick the leaves from the stems and discard the stems.
Wash the leaves thoroughly to remove any dirt and dust that might be on them.

Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
learn how to make green chutney in detail.

for the curd mixture for coconut kadhi

To make curd mixture, take a big bowl, add the besan. This gives a good thickness to the kadhi and also helps it from curdling.
Add the curds. You can use fresh or sour curds.
Add 1 cup of water.

Mix well using a whisk. Do not forget to whisk this with a hand whisk or a hand mixer till there are no lumps. Keep aside.

how to make coconut kadhi

To make coconut kadhi, heat the oil in a deep non-stick pan.
Add the spices first starting with cardamom.
Add cloves.
Add cinnamon.

Add bayleaves.
Add curry leaves.
When they splutter, add the ginger. We have used grated you can also add chopped shoot.
Add the green chillies. This gives a nice little spice, we have used dark green variety of green chillies.
Add the coconut milk.

Add the curd mixture.
Add the salt.
Mix well.
Cook coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside. This recipe makes 3 cups coconut kadhi.

how to soak urad dal

Put urad dal in a bowl.

Cover with enough water and wash it twice. You can see the dirt on the suface.
We now have clean urad dal which we will soak.
Cover and soak for 2 hours.
Drain.

how to make pakodis

To make pakodis for pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat, in a big mixer jar, put the soaked urad dal.

Add the ginger.
Add green chillies. We have used the dark green variety of green chillies for extra spice.
Add salt.
Add approx. 5 tbsp water.
Cover with a lid and blend in a mixer till smooth. This is how it looks after blending.

Transfer the mixture into a deep bowl.
Add the soda bi carb.
Mix it very well with your hands for atleast 2 minutes.
Heat the oil in a deep non-stick pan.
Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time. We have deep-fried pakodis in 1 batch.

Till they turn golden brown.
Drain on an absorbent paper.
Immediately put the deep-fried pakodis in a bowl of water. Keep aside to soak it for atleast 15 minutes.
Squeeze each pakodi one by one in between your palms. Squeeze it very lightly to remove excess water but be careful not to break them. At this stage refrigerate the pakodis till use.
Repeat steps 11 to 15 to make 1 more batch of 14 pakodis. So in all you will get 28 pakodis.

how to make the pakodi chaat

To make pakodi chaat | pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat, place 4 pakodis in a flat serving dish.
Pour approx. 1/3 cup coconut kadhi evenly over it.
Put 1 tbsp meetha chutney.
Put 2 tsp green chutney evenly over it.
Put 2 tbsp mixed sprouts evenly over it.

Sprinkle 1 tbsp spring onions evenly over it.
Finally sprinkle 1 tbsp coriander evenly over it.
Repeats steps 1 to 7 to make 6 more plates.
Serve immediately.

tips for pakodi chaat

Remember to immediately put the deep fried pakodis immediately in water for soaking. Do not soak more than 15 minutes or else they might break.

When you have less time in hand, instead of coconut kadhi you can use fresh whisked curds.
If you do not have mixed sprouts, you can add pomegranate for that crunch.