Locomotoring

This is one of the great street foods of Delhi – daal pakodas (fried lentil balls) served with grated radish and carrot and  topped with chutneys. Like a small plate of chaat, this is a multi-dimensional exploration of tastes and textures. The pakodas are crunchy and the lentil is tangy. The pakodas are neither too dense nor too fluffy and provides a nice bite. Grated radish and carrot adds a refreshing crispness. Horseradish overtones and bitterness of radish and sweetness of carrots adds to the dimensions of taste. Coriander/mint chutneys are savory, tart, and gingery. Tamarind chutneys bring the taste of molasses, and dates.

Home grown radishes	Frying lentil balls
Fried lentill pakodas	Add grated carrots and radishes

Following recipe serves 4. To prepare the pakodas, start with soaking 1/2 cup of mung daal and 1/2 cup of chana daal for 4-8 hours. Grind together with minimal water into a thick cake like batter. The batter should be grainy. Add 1 tsp salt and pinch of asafoetida. Let ferment optionally for upto 24 hours. Fermentation will add an additional tanginess and crispness but it is great without.

Prepare coriander chutney and tamarind chutney. Grate 2 cups of radish or radish/carrot mixture. Set aside while the pakodas are prepared.

Heat 4 cups of peanut oil in a deep wok. Shape the lentil batter into round one inch balls using two spoons and drop into hot oil and fry until golden. This should take 4-6 minutes per batch. Four of the lentil balls can be fried simultaneously. Drain on paper towels and keep warm in a 250F oven. The batter would make about 20 pakodas. To serve, plate 4-6 pakodas, place 1/2 cup of grated radishes on top of the pakodas and drizzle with chutneys.