PURTI OIL

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

Enjoy a delicious fusion snack with crispy noodle pakoda chaat made using Purti Soyalite Refined Soyabean Oil. This easy recipe combines crunchy pakodas with tangy chutneys, curd, and spices for the perfect street-style treat. Ideal for parties and evening snacks, it delivers bold flavours with a light, non-greasy finish.

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