Pakodey with Khatti Mitthi Chutney Recipe ( Sweet and Sour Dumplings)

Ingredients

For pakoda ( dumplings)

Chana Dal (Bengal Granm) soaked overnight 250 g
Ma Dhuli Dal (White split gram beans) soaked overnight 50g
Adrak (Ginger) Chopped 10g
Methi Dana ( fenugreeek seeds) 1tsp
Zeera ( cumin) 1/2 tsp
Kali Mirch ( Black Pepper Pwd) 1/2 tsp
Lal Mirchi ( red chilly pwd)
Sendha namak
Oil for frying

( For chutney)

Imli ka ras ( tamarind pulp)  100 ml
Pudina ( mint leaves ) Chopped 10g
Hara Dhania ( green corriander) Chopped10 g
Hari nirch ( green chilly) Chopped 5no
Water 150 ml
Salt
Sugar

Method

For pakoda ( dumplings)

1. Grind all ine ingredients foe pakodas all togethet to a fine paste.
2. Make small balls of this mixture and fry it in hot oil until golden brown. Keep aside.

( For chutney)

1. Sieve the tamarind pulp and add all ingredients to it.
2. For Special Himachali Flavour. Heat coal until smoky red and dip once in chutney (to be taken out & not left with in the chutney)
3. Add dumplins in chutney before 1 hr to serve.
4. (White split gram beans) soaked overnight