INGREDIENTS
Makhana Pakora
Servings - 2 - 3
INGREDIENTS
(For Makhana Pakora)

Lotus seeds - 50 grams
Gram flour - 200 grams
Green chilli - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Carom seeds - 1/4 teaspoon
Water - 230 milliliters
Onions - 70 grams
Oil - for frying
(For Mint Coriander Chutney)
Mint - 30 grams
Coriander - 30 grams
Onions - 100 grams
Lemon juice - 1 tablespoon
Black salt - 1/2 teaspoon
PREPARATION
(For Makhana Pakora)
1. Take a skillet, add 50 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. In a mixing bowl, add 200 grams gram flour, 1 tablespoon green chili, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1/8 teaspoon asafoetida, 1/4 teaspoon carom seeds and mix it well.
3. Then, add 230 milliliters water and mix it well to make a thick batter.
4. Now, add 70 grams onions, roasted lotus seeds and mix it well.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
(For Mint Coriander Chutney)
1. In a blender, add all the ingredients and blend it into a smooth puree.
2. Serve prepared pakoras with mint coriander chutney.