Spicy & Tangy Pakodi Chaat Recipe
In the vibrant and diverse world of Indian street food, the name “chaat” immediately evokes images of delectable, tangy, and spicy bites that tantalize the senses. Among the many varieties of chaat, Pakodi Chaat stands out as a delightful fusion of crunchy fritters, zesty chutneys, and creamy yogurt, offering an unforgettable combination of flavors in every bite. Whether enjoyed as an evening snack or part of a grand feast, this dish is sure to leave you craving more. The beautiful balance of sweet, spicy, and savory notes is what makes this dish a crowd favorite. Plus, with the ability to customize the flavor profile to your liking, it’s a dish that’s truly versatile.
This Spicy & Tangy Pakodi Chaat recipe is a North Indian favorite, enjoyed by many during the monsoon season or as part of a lively chaat party. What makes it so special is the crispy pakodis, which are soaked in spicy mashed peas, topped with creamy yogurt, and dressed with tangy chutneys. The addition of roasted peanuts, fresh onions, and black salt enhances the flavors, making each bite an explosion of taste. With ingredients that are easy to source and a simple preparation method, this recipe is perfect for anyone looking to bring the essence of Indian street food into their kitchen.
Ingredients
| Ingredients | Quantity |
|---|---|
| Dried Yellow/White Peas (Vatana), soaked for 4 hours | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Gram flour (besan) | 1 cup |
| Onion, chopped | 1 |
| Baking soda | 1/8 teaspoon |
| Salt | To taste |
| Black pepper powder | 1/2 tablespoon |
| Cumin powder (Jeera), roasted | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Green Chutney (Coriander & Mint) | 1 tablespoon |
| Sweet Chutney (Date & Tamarind) | 1 tablespoon |
| Sugar (powdered) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 3 tablespoons |
| Green Chilli, chopped | 1 teaspoon |
| Oil for frying | As required |
| Black Salt (Kala Namak) | As required |
| Onion, chopped (for serving) | 1 |
| Raw Peanuts (Moongphali), roasted or fried | 2 tablespoons |
| Curry leaves | A few sprigs |
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Instructions
-
Soaking and Cooking the Peas
Start by soaking the dried yellow or white peas (vatana) for about 4 hours. This will soften the peas and reduce the cooking time. After soaking, drain the peas and add them to a pressure cooker. Add turmeric powder, salt, and enough water to cover the peas. Cook the peas under pressure for 3 whistles, or until they are soft and tender. Once cooked, mash the peas using the back of a spatula or a spoon until you achieve a thick paste. -
Spicing Up the Mashed Peas
Add black pepper powder, cumin powder (jeera), and coriander powder (dhania) to the mashed peas. Pour in 1/4 cup of water to help combine the spices, and cook the mixture on medium heat for about 2 minutes, stirring occasionally. The peas should absorb the spices and become flavorful. -
Preparing the Pakodis
In a separate bowl, prepare the batter for the pakodis. Mix gram flour (besan), baking soda, chopped onion, curry leaves, and salt together. Gradually add 4-5 tablespoons of water to form a thick batter. Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil to form small fritters. Fry the pakodis until they are golden brown and crispy on all sides. Remove them from the oil and drain on paper towels to remove excess oil. -
Making the Yogurt Sauce
In a small bowl, whisk the yogurt (curd) and add powdered sugar. Mix well until smooth. This will add a creamy and slightly sweet element to the dish, balancing the spicy and tangy flavors. -
Assembling the Pakodi Chaat
To assemble the chaat, take two plates and start by spreading the spiced mashed peas as the base layer. Arrange the crispy pakodis on top of the peas. Drizzle a generous amount of yogurt sauce over the pakodis and peas, followed by the green chutney (coriander & mint) and sweet chutney (date & tamarind). The chutneys will add the perfect amount of sweetness and tanginess, elevating the dishβs flavor profile. -
Garnishing and Serving
Garnish the Pakodi Chaat with chopped onions, roasted or fried raw peanuts, and a sprinkle of black salt (Kala Namak) to enhance the flavor. If desired, you can also add a few fresh curry leaves for an aromatic touch. Serve immediately for the best experience.
Serving Suggestions
Pakodi Chaat is best enjoyed as a standalone snack with a hot cup of Masala Chai for the perfect evening treat. For a more indulgent chaat experience, serve it alongside other favorites like Homemade Canape Papdi Chaat and Moong Sprouts Usal at your next chaat party. The mix of textures and flavors will surely leave your guests coming back for more!
Tips and Variations
- Adjusting the Spice Level: If you prefer a milder version, reduce the amount of green chili and black pepper. Alternatively, if you’re a fan of bold flavors, increase the chili and spice levels to your liking.
- Vegan Version: To make this recipe vegan, simply swap out the yogurt with a plant-based alternative like cashew cream or soy yogurt.
- Gluten-Free Option: This recipe is naturally gluten-free due to the use of gram flour (besan) in the pakodis and the absence of wheat-based ingredients.
Enjoy this Spicy & Tangy Pakodi Chaat as a perfect snack to satisfy your taste buds or serve it at your next gathering to add a burst of flavors to your meal!
