Gahat Ki Dal Pakodi
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Gahat Ki Dal Pakodi is a unique and crispy snack from the Kumaon region of Uttarakhand. Made from Horse Gram (Gahat), which is highly valued in the hills for its warming and medicinal properties, these fritters are a staple during the winter months. The dal is soaked and ground into a thick paste with ginger and green chilies, resulting in a very earthy and deep flavor. We usually deep-fry them in small batches to ensure they are magnifique and crunchy on the outside while remaining soft inside. It’s a very satisfying snack that feels like a warm hug on a cold mountain evening. I always serve these with a sharp pahadi mint-yogurt chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Whisking the batter is the absolute secret to getting light and airy pakodis that aren't dense.
- Stone grinding (sil-batta) gives the dal a much better texture and flavor than a modern mixer.
- Ensure the dal is completely dry before grinding; even a little extra water will make the batter too thin to fry.
Nutritional Information(Per 4-5 pieces)
180 kcal
12g
10g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.