Kaju Pakoda
Servings - 2 - 3
INGREDIENTS
Gram flour - 150 grams
Rice flour - 85 grams
Red chili - 1 1/2 teaspoons
Ginger garlic paste - 1/2 tablespoon
Salt - 1 teaspoon
Mint - 12 grams
Onions - 90 grams
Cashews - 200 grams
Hot oil - 2 tablespoons
Water - 90 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add 150 grams gram flour, 85 grams rice flour, 1 1/2 teaspoons red chili, 1/2 tablespoon ginger garlic paste, 1 teaspoon salt, 12 grams mint, 90 grams onions, 200 grams
cashews, 2 tablespoons hot oil, 90 milliliters water and mix all the ingredients well.
2. Heat sufficient oil in a heavy skillet and add a tablespoon of mixture in it.
3. Deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper.
5. Serve hot with ketchup.
Palak Moong Dal Pakoda
Servings - 2 - 3
INGREDIENTS
Split green gram - 400 grams
Water - 500 milliliters
Spinach - 130 grams
Onions - 100 grams
Green chili - 1 tablespoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Carom seeds - 1 teaspoon
Salt - 1 teaspoon
Crushed coriander seeds - 1 teaspoon
Lemon juice - 1 tablespoon
Oil - for frying
Mint - 15 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 inch
Black salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Water - 2 tablespoons
PREPARATION
1. In a bowl, add 400 grams split green gram, 500 milliliters water and soak for 2 hours.
2. Transfer this into a blender and blend well.
3. Transfer the mixture into a bowl, add 130 grams spinach, 100 grams onions, 1 tablespoon green chili, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1
teaspoon carom seeds, 1 teaspoon salt, 1 teaspoon crushed coriander seeds, 1 tablespoon lemon juice and mix all the ingredients well.
4. Heat sufficient oil in a skillet and add a tablespoon of a mixture in it.
5. Deep fry these till golden brown and crispy.
6. Drain it on an absorbent paper and keeps ide.
7. In a blender, add all the ingredients and blend it into a smooth puree.
8. Serve hot with the prepared green dip.
Crispy Chicken Pakoda
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 400 grams
Red chili - 2 teaspoons
Coriander powder - 1 teaspoon
Ginger garlic paste - 1/2 teaspoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Fennel seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Lemon juice - 1 teaspoon
Curry leaves - 5 - 6
Gram flour - 80 grams
Rice flour - 1 tablespoon
Water - 70 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add 400 grams boneless chicken, 2 teaspoons red chili, 1 teaspoon coriander powder, 1/2 teaspoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon fennel seeds, 1/4 teaspoon turmeric, 1 teaspoon lemon juice, 5 - 6 curry leaves and mix it well.
2. Marinate the chicken for 20 minutes.
3. Add 80 grams gram flour, 1 tablespoon rice flour, 70 milliliters water and mix it well.
4. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
5. Drain it on an absorbent paper.
6. Serve hot with ketchup.
