Among the wide range of raitas the pakori raita is a very popular, tasty and filling variant that is served generally at formal meals in India. This is made from soaked, ground and deep fried lentil dumplings beaten curd and spices. This raita can also be served as chaat with spicy chutneys. Tastes best when served chilled with tamarind chutney, it is very easy to make at home.
To purchase any highlighted ingredient or equipment used in this recipe, click on it.
Ingredients
- 1/2 cup Moong Dal, soaked for 3-4 hours
- 1 tablespoon Urad Dhuli Dal, soaked for 3-4 hours
- Salt, to taste
- Pinch of Baking soda
- Cooking Oil, for frying
- 1 cup Curd (Yogurt)
- ½ teaspoon Roasted Cumin powder
- ¼ teaspoon Black Pepper powder
Procedure for making Raita Pakori
- Drain both of the lentils and put them together in a grinder and grind into a fine paste.
Note: You may use this grinder.
- Transfer into a wide pan and beat the mixture with hand. Beating the batter is very important as it fills in air that makes really soft pakoris. Beat at least for 5 to 7 minutes till the mixture becomes fluffy and white.
- Add salt and pinch of baking soda, stir and keep aside.
- Heat oil in a pan or wok for frying pakoris.
- Drop a small amount of the mixture in hot oil carefully with wet fingers. You may also do it with a wet tablespoon.
- Drop 8-10 pakoris only in one batch for frying so that they don’t stick to each other. Keep a pan with 2 glasses water ready by the side on working slab besides your stove or burner.
- Fry on low medium for 2 to 2-½ minutes or just until light brown. Drain out with perforated or slotted spatula and drop them in the pan of water directly.
- Let the pakoris be in the water for 20 minutes until they puff and become soft.
- Meanwhile beat the yogurt and stir salt, pepper and cumin powder in it.
- Squeeze the pakoris gently between your palms and drop in the beaten yogurt.
- Mix well and transfer into serving bowl. Refrigerate to chill until serving time.
- Garnish with roasted and crushed cumin powder and red chili powder. Serve with sweet and sour tamarind chutney.
