Rice and Peanut Pakoda
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 56953 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.
- 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.
Nutrient values (Abbrv) per pakoda
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.