Dahi ki Pakori Recipe by Niru Gupta

Ingredients

• Pakories:
• 1 cup (180 gm) dhuli moong (husked moong lentils) and
• 2 tbsp (22 gm) dhuli urad (husked black gram), soaked in water for 4-6 hours
• Oil for deep-frying
• A large saucepan containing 6-8 cups of water with 1 tbsp of salt
• Dahi (the sauce for it)
• 2 1/2 cups (500 g) dahi (yogurt), beaten smooth
• 2 tsp salt or to taste
• 2 tsp roasted and powdered jeera (cummin seeds)
• 1/2 tsp chilli powder
• 1 tsp kala namak (black rock salt)
• 1 tbsp chopped hara dhania (coriander leaves)
• 1/4 tsp kali mirch (powdered black pepper)