Naam aisa ke sun ke hi muh mein paani aa jaye, hai na? Presenting an unique recipe – pakodis prepared with bottle gourd, topped with your preferred chaat dressings!

DOODHI PAKODI CHAAT

Components

300 grams bottle gourd (doodhi).
1 small onion, roughly sliced.
Salt to taste.
1/2 cup gram flour.
1/4 cup rice flour.
2-3 green chillies, sliced.
2 tablespoons chopped fresh coriander leaves.
A pinch of baking soda.
1/2 tsp turmeric powder.
1/4 tsp carom seeds.
Oil for deep frying.
Chaat.
1/2 cup sweetened yogurt.
1/4 tsp asafoetida.
1/4 tsp black salt.
Chaat masala for sprinkling.
Red chilli powder for scattering.
1 little onion, finely chopped.
1 little tomato, finely sliced.
Green chutney for sprinkling.
Garlic red chilli chutney for sprinkling.
Date and tamarind chutney for sprinkling.
Roasted cumin powder for sprinkling.
3-4 papdis.
Sev for scattering.
Raw mango, sliced as required.
Fresh pomegranate pearls for garnish.
Mint sprig for garnish.

Method.

1. Peel the doodhiand thickly grate it. Add roughly chopped onions and salt, mix well and set aside for 5-10 minutes.
2. Take sweetened yogurt, include asafoetida and black salt, mix and refrigerate it to chill.
3. Add gram flour to doodhi, then add rice flour, green chillies, coriander, baking soda, turmeric powder, mix well. Add carom seeds and blend well.
4. Heat adequate oil and deep fry the doodhipakoditill crisp and golden brown in colour. Drain on an absorbent paper.
5. In a serving bowl, put a portion of the sweetened yogurt, then place the doodhipakodi, spray chaat masala, red chilli powder, onions, tomatoes, drizzle green chutney, red chilli garlic chutney, date and tamarind chutney, spray roasted cumin powder, crush papdis, sev on top, additional add raw mango and pomegranate pearls.
6. Add a few more pakodi, sprinkle some more sweetened yogurt and serve instantly garnished with mint sprig.

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