Beetroot pakodi

 

#pakodi #indianfavorite #monsoonspecial #beetroot #healthandtaste #moongbade

Ingredients: 1 cup moong dal mogar (washed and soaked at least an hour before), 2 tbsp beetroot chips, 2 garlic cloves, 1 dry red chilly (optional), 2 tsp red chilli powder, 1 tsp turmeric powder, 1/2 tbsp sesame seeds, 1/2 tbsp fennel seeds, 2 tsp asafoetida or hing, salt to taste, 2 tsp oil, oil to deep fry

Preparation Time: 20 min (serves 4)

Recipe:

  1. Drain out excess of water from the soaked dal. Add this to mixer pot. To this add the beetroot chips, dry red chilly and garlic. I haven't used green chilly or coriander to retain the red color of the batter. Ground it to coarse and thick paste.

2. Transfer this paste to a mixing bowl. To this, add sesame seeds, fennel seeds, 2 tsp oil, red chilli powder, turmeric powder, asafoetida and salt to taste. Mix it well (preferably with your hand) for a minute or two and keep aside for a while (at least 15 - 20 min). This allows all the flavours to mix in well and let their distinct flavor come out. This is your pakodi mixture.

3. Now, in a small kadhai heat about 2 cups of oil for deep frying. Once you see fumes, turn the gas low and add the mixture with the help of a tsp such that you drop in 8 -10 pakodis at a time in the kadhai. Be careful with the oil as it is very hot. Use a jhaara/ strainer to turn the pakodis until golden brown. Remove the pakodis on an absorbent.

4. Serve them hot with green chutney/ coconut chutney or ketchup!

Tips: In lieu of beetroot, you may use roughly chopped spinach/ cabbage/ onion.