by Tarla Dalal
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Added to 33 cookbooks
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Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful treat is made by reinforcing moong dal khichdi with besan and a few aroma and flavour enhancers like sesame seeds and coriander, shaping this ‘dough’ into balls and deep-frying till crisp. The besan helps the khichdi dough stay together and cook uniformly, while the remaining ingredients add to its taste. Serve these Khichdi Pakodas hot and fresh with green chutney, or when you are in a hurry, just a squirt of tomato ketchup.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portion and roll each portion into a ball.
- Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per pakoda
|Vitamin A||91.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.7 mg|
|Folic Acid||7.2 mcg|
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