Description: Dive into the authentic flavors of Rajasthan with this Dubki Wali Chutney paired with crispy lentil fritters. This dish features a tangy and spicy garlic chutney, known for its robust flavors, and is complemented by perfectly fried moong dal fritters. Ideal as an appetizer or snack, this traditional Rajasthani combination offers a delightful blend of textures and tastes that will leave you craving for more.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chutney:
- 1 cup garlic cloves (unpeeled)
- 7-8 Kashmiri red chilies (soaked in water for 1 hour)
- 1/2 tsp cumin seeds
- 1 tbsp salt
- Water as needed
- Finely chopped coriander leaves (for garnish)
For the Fritters:
- 1 cup yellow moong dal (soaked for 4 hours)
- 1/2 inch ginger piece
- 1 tbsp whole coriander seeds
- 1-2 tsp red chili flakes
- Salt to taste
- 1 tbsp mustard oil
- 2 tbsp wheat flour or gram flour (as needed)
- Oil for frying
Instructions:
1. Prepare the Chutney:
- Lightly crush unpeeled garlic cloves and wash them thoroughly. This helps release the garlic’s flavor while keeping its rustic texture.
- Add garlic, soaked red chilies (with some seeds removed for a balanced spiciness), cumin seeds, and salt to a blender.
- Blend the mixture into a smooth paste, then strain it to remove the garlic peels for a smooth consistency.
- Adjust the thickness of the chutney by adding water until it is thin enough for dipping but still has body.
- Garnish with finely chopped coriander leaves for a fresh touch.
2. Prepare the Fritters:
- Drain the soaked yellow moong dal and transfer it to a blender. Soaking makes the dal soft and easy to blend.
- Add ginger and whole coriander seeds to the blender and blend into a coarse paste using minimal water to maintain a thick consistency.
- Transfer the paste to a bowl and mix in red chili flakes, salt, and mustard oil, which enhances the aroma and flavor.
- If the batter is too thin, add wheat flour or gram flour gradually to thicken it. The batter should be thick enough to hold its shape but not too dry.
- Heat oil in a pan. Wet your hands slightly to prevent the batter from sticking and shape it into small fritters.
- Fry the fritters in hot oil until golden brown and crispy. Ensure the oil is hot enough to avoid the fritters absorbing too much oil.
3. Serve:
- Break the fritters into pieces and place them in a serving bowl. This allows the chutney to soak into the fritters.
- Pour the prepared thin chutney over the fritters, ensuring they are well-coated.
- Serve immediately to enjoy the fritters’ crispiness combined with the spicy, tangy chutney.
Notes:
- Adjust the chutney’s spiciness by removing more or fewer chili seeds as per your preference.
- Ensure the chutney is thin enough for dipping but not overly watery.
- Fry the fritters to a perfect golden brown for a crispy exterior and soft interior.
Experience the authentic taste of Rajasthan with this Dubki Wali Chutney and crispy lentil fritters, a perfect blend of robust flavors and textures. Enjoy this delightful combination as a snack or appetizer!
Recipe Video:
