Dal Pakori Chaat | Karwa Chauth Spl Recipe

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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.

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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.

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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!