Pakoda/pakora is one of famous snack served at tea time, and are eaten frequently during cold and rainy weather. There are many variations to pakodas, they are made with palak, onions, paneer, chicken, Chillies and many more.
In south india pakoras are known as bajji. Back home my mom usually prepare onion bajji for dahi kadhi (yogurt gravy), and mirchi bajji (stuffed chilli) is my all time favourite. At my inlaws place onion bajji is served with uggani (puffed rice breakfast).
Coming back to the recipe, it's one of the ways to include beets. These pakoras are little on sweeter side and reddish pink colour and are best for kids and adults who are fussy about having beets. And are best served with tangy tamarind chutney or tomato ketchup.
You may also love to try Beetroot Dosa for a change ...
Level: Easy Moderate
In south india pakoras are known as bajji. Back home my mom usually prepare onion bajji for dahi kadhi (yogurt gravy), and mirchi bajji (stuffed chilli) is my all time favourite. At my inlaws place onion bajji is served with uggani (puffed rice breakfast).
Coming back to the recipe, it's one of the ways to include beets. These pakoras are little on sweeter side and reddish pink colour and are best for kids and adults who are fussy about having beets. And are best served with tangy tamarind chutney or tomato ketchup.
You may also love to try Beetroot Dosa for a change ...
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| Beetroot Dosa |
Level: Easy Moderate
Prep time: 10 mins
Cooking time: 20 mins
Serves: 2-4
IngredientsCooking time: 20 mins
Serves: 2-4
Beetroot - 2 medium size
Onion - 1 medium
Chickpea flour (besan) - 4 tablespoon (1/4 cup)
Rice flour - 2 tablespoon
Baking sode - a pinch (optional)
Chilli powder - 1 teaspoon or to taste
Ajwain(carom seeds) - 1/4 teaspoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Salt to taste
Oil - for frying
Directions
Onion - 1 medium
Chickpea flour (besan) - 4 tablespoon (1/4 cup)
Rice flour - 2 tablespoon
Baking sode - a pinch (optional)
Chilli powder - 1 teaspoon or to taste
Ajwain(carom seeds) - 1/4 teaspoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Salt to taste
Oil - for frying
Directions
- Grate the beetroots finely and chop the onion.
- In a bowl add grated beetroot, onions and rest of the ingredients except oil.Don't add water as beets wills have it.(fig 1)
- The batter should be thick, if you feel its dry then sprinkle little water.
- Heat oil on medium heat. Drop a small piece of batter, if it sizzles and comes up (fig 2),then drop small ball batter using spoon or hand.
- Stir in between as to fry evenly on both sides.
- In fig 3 you can see the difference between fried and new batter dropped.
- Once done take off on to the tissue paper.
- Serve with tamarind chutney or sauce or you can have just like that.
Tips
- Once you make the batter don't let it sit for long, as onion will loose out water.
- Batter should be thick and not running. If it is runny then add more chickpea flour.
- If the oil is too hot then pakoras will turn its colour very fast and uncooked inside, if the oil is not hot enough then pakoras will cook slowly and absorbs lot of oil. Always cook on medium heat.
Try this healthy snack and leave a comment how it turned out.
Happy cooking ....
Here are few snacks you would love to try
Here are few snacks you would love to try
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| Oats Spinach Pakoda |
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| Lauki Ki Puri |
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| Eggless Whole Wheat Ragi Cake |
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| Madeira Loaf Cake |
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