Pakoda Chaat

Ingredients

For the pakodis
1/4 cup urad dal (split black lentils)
6 mm (1/4") piece ginger
1 green chilli, chopped
a pinch soda bi-carb
salt to taste
oil for deep frying

Other ingredients

1 recipe coconut kadhi
1/2 cup khajur lmli ki chutney
1/2 cup green chutney ,
3/4 cup chopped spring onion
3/4 cup moong sprouts, boiled
2 tablespoons chopped coriander

Method
For the pakodis

1. Drain the soaked urad dal.
2. Grind together the urad dal, ginger, green chilli and salt in a food processor to a coarse paste, using a little water.
3. Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy.
4. Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. (This makes about 24 pakodis)
5.Soak the deep fried pakodis in water for about 45 minutes. Drain.
6. Squeeze out the excess water. Keep aside.

channa chat

Ingredients

kabuli channa soked overnight 100gms,
one small onion chopped,
chopped green chillies 2,
grated ginger a pinch,
lemon juice 1 tbsp,
salt to taste
and fresh corinder leaves.

Method

boil kabuli channa till done and drain. take kabuli channa in a mixing bowl, add chopped onion, green chillies, grated ginger, lemon juice and salt and mix well.garnish with chopped coriander.

Badam Burfi

Ingredients

Badam 50 gms
sugar 1 cup
milk little for grinding the badam
ghee 2-3 spoon

Method

Soak badam in hot water for one hour. Peel the skin. Grind it to smooth paste with milk.Take sugar in a pan add little water and
let it cook till one string consistency, now add the badam paste
and keep stirring until it leaves the sides of the pan add the ghee and switch off the stove and keep stirring till it becomes like a
ball and put it in the greased tray . Cut into pieces once it becomes slightly cool. Now serve it hot or cold.