Dahi Pakori Chaat

By:    Posted On: 18th-11-12

indian snacks | vegetarian indian snacks | indian snacks recipes

Dahi Pakori Chaat

indian snacks | vegetarian indian snacks | indian snacks recipes

It is a delicious spicy chaat made of Moong daal pakoris.For Holi festival, these moong daal pakoris are used for kanji ka pani.

Cooking Time: 0 min
Preparation Time: 20 min
Total Time: 20 min
Servings:  4
Category: Veg

Dahi Pakori Chaat



Moong Daal (Yellow) 1 cup
Urad Daal (White) 1/2 cup
Salt To taste
Asafoetida powder ½ teaspoon (1 small pinch)
Oil For deep frying


Curd 2 cups
Chaat Masala ½ tablespoon
Roasted Cumin Seed Powder ½ teaspoon
Red Chilli Powder ½ teaspoon
Tamarind (Imli) Chutney 2 tablespoon



  1. Wash and soak urad and moong daal for 4-5 hours.
  2. Grind both daal together in a food processor (mixer), with enough water to make a thick batter.
  3. Add salt and asafoetida and beat well until the batter looks almost white.
  4. Heat oil in kadai. The oil is ready, when a drop of batter sizzles and rises to the top. Smoking oil is too hot.
  5. Drop dollops of batter into the oil, either using a teaspoon or your fingers.
  6. Fry on medim flame till it gets light brown in colour.
  7. Soak in water directly after frying for 5-10 minutes.
  8. Squeeze each pakora gently between the palms, to get rid of the water and then arrange 5 pakoris in each plate.
  9. Top with salted curd with a sprinkle of chaat masala, roasted cumin seed powder, red chilli powder and tamarind chutney. (spices will be of individual taste)
  10. Serve immediately.



  • Do not soak pakoras in yoghurt too long in advance of serving or they will become very friable and break when served.
  • To check, if batter is properly beaten, put a drop of batter in water. If it floats then it is done.

indian snacks | vegetarian indian snacks | indian snacks recipes


Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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