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Dal Pakori Chaat | Karwa Chauth Spl Recipe

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Dal Pakori Chaat | Karwa Chauth Spl Recipe

Sweet & Tangy Chaat Recipe

  • Suitable for vegetarian

Hi Protein Easy chaat recipe for men to cook at home.

  • 75mins
  • Serves 4
  • Easy




For Dal 

Chana Dal (चना दाल), Soaked – ½ cup 

Moong dal (मूंग दाल), Soaked – ½ cup

Urad Dal (उड़द दाल), Soaked – ½ cup 

Cumin (जीरा) – 2tsp

Ginger (अदरक), Finely Chopped  – 1tbsp

Curry Leaf (कढ़ी पत्ता) – Handful

Green Chilli (हरी मिर्च), Finely Chopped – 2nos 

Turmeric (हल्दी) – ¾ tsp

Chilli Powder (Chilli Powder) – 2tsp

Black Pepper (काली मिर्च) – ½ tsp

Coriander (धनिया),Chopped – Handful

Onion (प्याज़), Roughly Cut – 1no 

Water (पानी) – A dash

Baking Powder (बेकिंग पाउडर) – ½ tsp

Salt (नमक)  – To taste

Oil (तेल) – To fry 


For sweet curd

Curd (दही) – 1 cup 

Sugar (चीनी) – 3 tbsp

Black Salt (काला नमक) – a pinch 


Amchoor Chutney

Water (पानी) – 2½ cup

Amchur Powder (आमचूर पाउडर) – 1 cup

Roasted Cumin Powder (भुना जीरा पाउडर) – 2tbsp

Chilli Powder (Chilli Powder) – 2 tsp

Black Salt (काला नमक) – 1 tsp

Sugar (चीनी) – 1 cup

Salt (नमक) – to taste


For Mint Chutney

Coriander (धनिया),Chopped  – 2 cups

Mint Leaves (पुदीने की पत्तियां) – ¾ cup

Garlic (लहसुन), Chopped – 2 tsp

Ginger (अदरक), Chopped – 2tsp

Green Chilli (हरी मिर्च) – 1no

Salt (नमक) – to taste

Black Salt (काला नमक) – ½ tsp

Chaat Masala (चाट मसाला) – ½ tsp

Lemon (नींबू) – 1no

Ice Cubes (बर्फ)– few

Water (पानी) – a dash



Pomegranate (अनार)

Coriander (धनिया), Chopped

Mint Leaves (पुदीने की पत्तियां)

Ginger (अदरक), Julienne 

Peanuts (Peanuts)

Matar Namkeen (Matar namkeen)


Golagappa Pani or Pani Puri Ka Pani Banane Ki Recipe



Begin draining excess water from the dals using a chani or a strainer. Then Transfer all of the dals in a mixer blender and add in the cumin, ginger, curry leaf, green chilli, turmeric, chilli powder, black pepper powder, coriander and some of the onions.
Add very little water and blend into a coarse puree. Transfer it out into a bowl and add in the baking powder and mix well. Finally, adjust the seasoning.


Heat oil in a kadhai over low to medium heat. Keep a bowl of water to dip our fingers in, ready. Once the oil is well heated, dip the tip of your fingers in water then pick up the coarse puree of the dals. Gently release it in the oil and allow it to fry to a golden crisp.
Alternatively you may also use a teaspoon to dip in water and then pick up the puree. Release it into the oil using a push bby another spoon and fry similarly. Once all of the puree is fried, reserve the pakoris till ready.


For the amchur chutney, take a pan and add the water to it. Follow this step by adding amchur powder, roasted jeera powder, red chilli powder, black salt, sugar and a small pinch of salt.
Simmer this till it achieves a thick but runny consistency. Keep it on the side to cool. It will thicken considerably as it cools.


For the sweet curd, combine the yoghurt, sugar and black salt and keep chilled.
For the mint chutney, place crushed ice into a blender and add in the rest of the ingredients and blend to a fine chutney. Keep cool till ready to serve.
To assemble first, place the yoghurt onto the plate, the pakoris, followed by chutneys and more yoghurt. Top up with garnishes like pomegranate, ginger, mint and anything chat like that you may have lying around in the kitchen.
Serve immediately and enjoy!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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