Snacks - Pakoda - Beetroot Pakoda

Beetroot Pakoda

Ingredients Quantity Beetroot,Grated 1/2 Cup Channa Dhal Onion,chopped fine 1 Big Green chillies,cut fine 4 Ginger,grated or chopped fine 1 inch Curry leaves ,Broken Few Hing Pinch Salt To Taste Oil To Deep Fry

Serving 4 Preparation Time 15 mins Cooking Time 15 mins

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1. Soak dhal for 1 - 2 hours and later drain water. Here toor dhal has been used. Can use a food processor to coarsely grind the dhals as it should not be ground to a fine paste. If using mixie too see to that it is not ground to a fine paste, just grind coarsely. Peel and grate beetroot and add all the ingredients(dhal, beetroot, salt, green chillies, ginger, hing, curry leaves) and mix well.
2. Heat oil for deep frying and take the mix and drop in as pakoda's in small batches.
3. Deep fry till they are cooked and nice crisp like pakoda. Drain them and serve hot.

1. Can use besan(chickpeas flour/kadalai maavu) in place of soaking dhals. But this is the way they do it in my native.
2. Try preaparing Pakoda curry with left over Pakodas.
3. Try more recipes with Beetroot.
4. Watch out more Pakora Recipes with their combination sauce/ketchups.