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INGREDIENTS


Moong Dal Pakora

Servings - 2 - 3

INGREDIENTS
(For Moong Dal Pakora)
Split mung beans - 300 grams
Water - 1500 milliliters, divided
Onions - 70 grams
Ginger - 1 tablespoon
Green chili - 1 1/2 tablespoons
Coriander - 1 tablespoon
Coriander seeds - 1 teaspoon
Carom seeds - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - for frying
(For Spicy Onion Coconut Chutney)
Coconut - 60 grams
Onions - 80 grams
Dry red chili - 12
Garlic cloves - 5
Tamarind - 2 tablespoons
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 8 - 10
(For Mint Coriander Chutney)
Mint - 30 grams
Coriander - 30 grams
Onions - 100 grams
Lemon juice - 1 tablespoon
Black salt - 1/2 teaspoon

PREPARATION


(For Moong Dal Pakora)
1. Take a bowl, place a stainer on it.
2. Add 300 grams split mung beans, 500 milliliters water and wash it well.
3. Transfer this into a another bowl, add 1000 milliliters water and soak for 4 hours.
4. Transfer this into a blender and blend it into a smooth paste.
5. Transfer this paste into a mixing bowl, add 70 grams onions, 1 tablespoon ginger, 11 1/ tablespoons green chili, 1 tablespoon coriander, 1 teaspoon coriander seeds, 1/4 teaspoon carom seeds, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
(For Spicy Onion Coconut Chutney)
1. In a blender, add 60 grams coconut, 80 grams onions, 12 dry red chili, 5 garlic cloves, 2 tablespoons tamarind and blend it into a smooth puree.
2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well.
3. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 8 - 10 curry leaves and stir for 2 - 3 minutes.
4. Add this tempering over the chutney and mix it well.
(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 and spicy onion coconut chutney.

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