Rice and Peanut Pakoda
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 43444 times
Pakodas without besan? Just try the Rice and Peanut Pakoda and you will fall in love with it! A mix of cooked rice, crunchy peanuts and coconut bound together with rice flour and enhanced with flavour-givers like green chilli paste, coriander and lemon juice, are used to make crisp and spicy pakodas that one simply cannot resist.
Method- Combine all the ingredients in a deep bowl and mix well.
- Heat the oil in a deep kadhai, drop spoonfuls of the mixture and deep-fry a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney or tomato ketchup or sweetened curds.
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Accompaniments
Nutrient values per pakoda
| Energy | 64 cal |
| Protein | 1.2 g |
| Carbohydrates | 5.5 g |
| Fiber | 0.9 g |
| Fat | 4.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 1 mg |
| Folic Acid | 1.3 mcg |
| Calcium | 4.8 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.3 mg |
| Potassium | 3.5 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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