Crispy noodle pakoda chaat recipe | street-style crunchy snack with purti soyalite refined soyabean oil

📝 Introduction

If you love Indian street food with a twist, this Crispy Noodle Pakoda Chaat is going to be your new favorite! Combining the crunch of fried noodles with the bold, tangy flavors of classic chaat, this snack is perfect for evenings, parties, or festive cravings.

Prepared using Purti Soyalite Refined Soyabean Oil, the pakodas turn out perfectly crispy, light, and non-greasy. This unique fusion dish blends textures and flavors – crispy, spicy, tangy, and slightly sweet – making every bite irresistible.

🥗 Ingredients

For Crispy Noodle Pakoda:

• – 1 cup boiled noodles (plain, non-sticky)
• – 1 medium onion (thinly sliced)
• – 1 green chili (finely chopped)
• – 2 tbsp chopped coriander leaves
• – ½ cup gram flour (besan)
• – 2 tbsp rice flour (for extra crispiness)
• – Salt to taste
• – ½ tsp red chili powder
• – ½ tsp turmeric powder
• – ½ tsp garam masala
• – Water (as needed)
• – Purti Soyalite Refined Soyabean Oil (for deep frying)

For Chaat Assembly:

• – ½ cup whisked curd (yogurt)
• – 2 tbsp tamarind chutney
• – 2 tbsp green chutney
• – Chaat masala (to taste)
• – Sev (for garnish)
• – Finely chopped onions
• – Fresh coriander leaves
• – Pomegranate seeds (optional, for garnish)

👩‍🍳 Preparation Steps

Step 1: Prepare the Batter

• – In a bowl, combine boiled noodles, sliced onions, green chili, and coriander.
• – Add besan, rice flour, salt, and spices.
• – Mix well and add a little water to form a thick coating batter.

Step 2: Fry the Pakodas

• – Heat Purti Soyalite Refined Soyabean Oil in a deep pan.
• – Drop small portions of the mixture into hot oil.
• – Fry on medium heat until golden brown and crispy.
• – Remove and drain on tissue paper.

Step 3: Assemble the Chaat

• – Place hot crispy pakodas on a plate.
• – Add whisked curd generously.
• – Drizzle tamarind chutney and green chutney.
• – Sprinkle chaat masala.
• – Top with onions, sev, coriander, and pomegranate seeds.

🌟 Tips for Perfect Crispy Noodle Pakoda Chaat

• – Use slightly dry noodles to avoid soggy pakodas.
• – Adding rice flour ensures extra crunch.
• – Fry on medium heat for even crispiness.
• – Serve immediately after assembling to maintain texture.
• – Adjust chutneys based on your preferred sweet-spicy balance