Pigeon pea pakoda

Name: Pigeon pea pakoda
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup pigeon pea; 1 chopped onion; 1 tsp ginger garlic paste; 1 chopped green chilie; 1 bunch fresh washed chopped coriander leaves; as needed Vegetable oil for deep frying; 1/4 tsp turmeric powder; 1 tsp sesame seeds; 1 tsp carom seeds; 1/4 tsp chilli powder; 1/4 tsp coriander powder; to taste Salt; 1/4 tsp jeera ( cumin )powder

Bhagyashree Manjre @cook_18597806

Secunderabad

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Bhagyashree Manjre @cook_18597806

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Ingredients

15 minutes

4 servings

1 cuppigeon pea
1chopped onion
1 tspginger garlic paste
1chopped green chilie
1 bunchfresh washed chopped coriander leaves
as neededVegetable oil for deep frying
Dry spices
1/4 tspturmeric powder
1 tspsesame seeds
1 tspcarom seeds
1/4 tspchilli powder
1/4 tspcoriander powder
to tasteSalt
1/4 tspjeera ( cumin )powder

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Steps

15 minutes

1

Clean the pigeon peas beans. Take out the peas separately wash and grind it coarsely in a grinder jar.
2

Add onion, coriander leaves, green chillie, ginger-garlic paste and mix well. Add dry spices and mix without adding water.
3

Keep kadhai on medium flame add oil for frying. Once the oil is hot make small pakodas of peas and put it in the oil.
4

Let the pakodas get cooked and golden brown in colour and take out the pakodas on tissue paper.
5

Pakodas are ready to eat hot with any Chutney or tomato ketchup.