pakodi Raita

Jammu is famous for its pakodi Raita also. Many Halwai shops do sell pakodi wala dahi.

You can buy readymade pakodi too from shops.

Here's the recipe of pakodi Raita 

I have made medium sized pakodis . Generally pakodis are made very small

Pakodi Raita

Ingredients

1 cup besan or gram flour
1 green chili, chopped
1 tsp ginger grated
1 tsp cumin seeds
pinch of cooking soda
Salt to taste
Oil for deep frying

For Raita

1/2 kg curd , whisked
rock salt
Handfull coriander leaves, fine chopped
1 tsp roasted cumin crushed
1 tsp chaat masala
1 tsp red chili powder

Method

Make a slightly thick batter of besan with water, Add baking soda, salt, ginger, cumin seeds, green chilli .

Heat oil in wok, using hands , make small/ medium size pakodi and fry till golden brown.

Put these pakodis in warm water and drain well so excess oil will get released.

Whisk chilled curd and rock salt.

Arrange the drained pakodis on the serving bowl.

Pour whisked curd, sprinkle roasted cumin powder, chaat masala, red chili powder, and coriander leaves.

Serve Pakodi Rita immediately.

PS :- 

you can make pakodi chaat by adding sev, crushed papdi, chopped opinion and chutneys to this Raita

Dried mint leaves chutney

During winters , we don't get fresh herbs .

So dried herbs are always at rescue

We Jammu people dry mint leaves under sun during summers and store the powdered leaves in container for using them in winters. 

 

Here's very tasty Pudina chutney in dogra cuisine

 

 

Dry mint leaves chutney

Ingredients

 

Dry Mint Leaves Powder- 4-5 tbsp
Yogurt- 1/2 cup
Dried kashmiri Red Chilies- 3-4
Garlic cloves 2-3
Black salt
Juice of one lemon

Method :-

In a blender, add dry mint leaves powder , dry red chillies. Garlic and black salt, 

Blend them in powder form.

Take a bowl. Add mint leaves mixture and add curd into it.
Mix it well.

Add few drops lemon juice. Mix

Keep in a refrigerator to chill.

Serve with Any meal.

PS :- If you don't have dry mint leaves, take fresh mint leaves and put in micro safe bowl .M/W at high for 5-6 mins. Crush leaves with hands discarding stems