Uttarakhand Urad Dal Pakoda Crispy Black Gram Fritter Pahadi Tea

Method

1. 1

   Drain the soaked urad dal completely. Grind in a blender with green chillies, ginger and just 2 to 3 tbsp water to a coarse, thick batter — not smooth.

2. 2

   The batter should hold its shape when scooped on a spoon.

3. 3

   Add cumin seeds, asafoetida and salt. Mix.

4. 4

   The batter should be thick enough that when a spoonful is placed in oil it holds a rounded shape rather than spreading flat.

5. 5

   Heat oil for deep frying to medium heat.

6. 6

   Dip a spoon in water first to prevent sticking.

7. 7

   Scoop a heaped tbsp of batter and slide carefully into the oil. Fry in batches of 5 to 6.

8. 8

   Fry on medium heat for 4 to 5 minutes, turning regularly, until deep golden and crispy all over.

9. 9

   Urad dal pakoda takes longer to cook through than besan pakoda — medium heat is essential to ensure they cook through without burning.

10. 10

    Drain on paper towels. Eat immediately with bhaang ki chutney and hot chai.

11. 11

    These pakoda lose their crispiness within 15 minutes.