Sonth Pakodi

This is a quick fix dish for surprise Guests. Since its different , they will definately want to try it . You can use any sweet and sour chutney , even the store bought one or the one you get with samosas etc. I have even given the recipe for a basic Sonth chutney , which keeps well in the fridge for 15 days. Can be served with almost any hot snack even spread onto sandwiches ( My favourite sandwich is patra/ pathrado inside bread with this tangy chutney on it)

PAKODI : 1 cup besan ,
a small pinch baking soda ,
salt to taste ,
oil for frying.
Water for the paste.

Sieve besan , then add the salt and mix while adding water to make a thick paste , which when dropped from a spoon , falls in clumps. Now whisk it well till it becomes light . When added to the hot oil , it should float. Add the soda and mix well. Keep aside. Heat the chutney and make sure it is the consistency of thin sugar syrup.As you fry the pakodas , drain them and put them directly into the chutney . Let them soak till required. After that to assemble , just place the soaked pakodas in a plate, garnish with green chutney and whipped yoghurt. Top with finely chopped green coriander and sev.
SONTH CHUTNEY : Its a sweet and sour chutney with the flavour of rock salt.
1 cup tamarind paste
 1/2 cup jaggery
1 tsp rock salt
1 tsp jeera powder
1 pinch Asafoetida
1/2  tsp kashmiri red chilli powder
1 tblsp oil

Optional ( To be fried and added to the chutney)
1 tblsp julienned ginger
1 tblsp raisins
1tblsp julienned dried dates ( soaked in water , then fried)

 Take 1 cup tamarind paste , dilute with 1 cup water. Add the  jaggery to it.Once the jaggery dissolves well , add rock salt , jeera powder and boil it.Make a tempering with a tsp of oil , a pinch of hing and 1/2 tsp red chilli powder . Add it to the chutney and take off flame. (Optionally youi can add fried ginger juliennes , fried date juliennes and fried raisin to the chutney and use it as a relish with meals)