Rainy Pakoda


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Another tasty and delicious pakoda for rainy season which is made from besan with the combination of onion which can be served with besan chutney and is to be served garnished with dry masal powder. This besan chutney can be served with fafda or any other farsan.

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Rainy Pakoda recipe - How to make Rainy Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Mixed Together For The Dry Masala
1 tsp chilli powder
1 tsp black salt (sanchal)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp salt

For The Besan Chutney
2 tsp besan (bengal gram flour) , dissolved in 1 cup of water
1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of turmeric powder (haldi)
salt to tatse
1 1/2 tsp sugar
a pinch of citric acid (nimbu ka phool)
2 green chillies

Other Ingredients
2 cups besan (bengal gram flour)
2 onions , chopped
7 green chillies , chopped
1/4 tsp soda bi-carb
salt to taste
oil for deep frying
For besan chutney

    For besan chutney
  1. Heat te oil in a non-stick pan, add the mustard seeds and when the seeds crackles, add the besan, 1 cup of water, turmeric powder, salt, sugar, citric acid and green chilli, mix well and cook till the mixture becomes little thick.
  2. Transfer to bowl and allow to cool. Keep aside.

How to proceed

    How to proceed
  1. Combine the besan, onion, green chillies, soda bi-carb and salt in a bowl and mix well.
  2. Add little water to make a smooth batter of dropping consistency.
  3. Keep aside for 10-15 minutes.
  4. Heat the oil in a kadhai, drop a spoonful of the prepared batter and deep fry the pakodas on slow flame till it becomes little brown.
  5. Drain on absorbent paper.
  6. Sprinkle prepared dry masala.
  7. Serve hot with prepared besan chutney.

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This recipe was contributed by LOPA SHAH on 08 Jul 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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