Hot pakodas on a cold rainy day serve as an excellent snack. And what better way to have them than to dip them in a bowl of delicious mint chutney! I made these fritters yesterday for a Diwali party hosted by our dear friends Rajesh and Bhargavi. Luckily it wasn't raining last night and Rajesh's fireplace kept us warm, but we enjoyed the bajjis nevertheless!
1 1/2 cups mint (pudina) leaves
2 cups coriander leaves
1 tbsp grated coconut (optional, for thickness)
2 tsp chopped ginger
2 tsp chaat masala
1 tsp amchur powder (optional)
1 tsp garam masala powder
2 tbsp olive oil (or water)
2 to 3 green chillies
1 tbsp juice of lemon
2 tbsp curd (yogurt)
Blend all the ingredients (without water), into a smooth paste. You could add water instead of oil, the flavour will be slightly different. Add more water / oil if required and blend well.
Relish with hot pakoras or succulent kebabs. You can even use this chutney as a marinade to make hariyali kebabs (use oil though and not water to grind). Idlis, dosas and samosas dipped in pudina chutney taste great too!
Here are a couple of recipes using pudina chutney as the marinade. I have made a few changes here and there.