Rice and Peanut Pakoda
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 42 cookbooks
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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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