Assorted Pakoda

Prep: 30 minutes | Cook: 15 minutes | Servings: 4

Ingredients

Vegetables

200 gms cauliflower, florets, blanched

2-3 big green chili

2 no medium potatoes, sliced

8-10 spinach leaves/palak

8-10 baby eggplants, cut into half

Pakoda Batter

2 cups chickpea flour/besan

1 tsp red chili powder

1 tbsp coriander powder/ dhania powder

1 tsp cumin seed powder

Salt to taste

½ tsp carom seeds/ ajwain

1 tsp ginger, grated

Handful coriander leaves, chopped

2 tbsp curd, beaten

Water as required (to make thick batter)

Process

  • In mixing bowl add all the batter ingredients except water and mix well.
  • Now add in water slowly and keep mixing; make sure you’ll get thick consistency.
  • Now dip vegetables in batches and deep fry them in hot oil until they turn crisp.
  • Remove on absorbent paper and serve hot immediately.

 

 

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