Some of the vegetarian cuisines of Uttarakhand (Uttaranchal) are based on easily obtained seasonal ingredients. Recipes are simple and filling. Urad Ki Pakodi or Urad Daal Ki Pakodi is a dish specially made to mark celebratory and other occasions.
Urad Ki Pakodi
For 8 to 10 persons
Pre-preparation: Soak 1 cup split Urad dal with skin overnight. You can also use Urad dal without skin or polished one.
1 inch piece ginger, chopped coarse
1 green chilli
2-3 pieces of clove
½ tsp cumin powder
¼ tsp asafetida powder
Salt to taste
1 bowl of water
Oil for frying
2tbsp sesame and cumin.
Strain soaked urad daal well. If you are using urad with skin, the while washing rub it well to remove as many of the skins as possible and swirling them out.
Place washed dal in a mixi or blender along with all the other ingredients – ginger, green chilli, clove, cumin, asafetida and salt. Make a grainy paste using the minimum amount of water.
When in the paste form, remove it to a bowl. With a fork beat well to incorporate air into the mixture. (A simple tip test whether the batter is light enough – drop a tiny amount of batter into water, if it is floating it is light enough)
Heat oil for frying.
Next is to shape the pakodis. The authentic manner of shaping the pakodis is to put a spoonful of the batter on a greased palm or piece of plastic, shape into a flat disc with a hole in the center and slide carefully into hot oil to fry. Another simple method is to drop spoonsful of batter into hot oil.
When the pakodis are done, remove, drain on absorbent paper and serve with chutney (til chutney).