Beh pakoray. (lotus root)

Name: Beh pakoray. (lotus root)
Total time: 5400 s
Yield: 2-3 servings
Cuisine: Pakistani
Ingredients: 250 gm beh; 1 cup gram flour. (besan); 2 green chillies; 1 medium onion. Chop; Pinch termuric or yellow food colour; 3-4 boil potatoes; 2 tsp red chilli flakes; 1 tsp red chilli powder; 1 tsp zeera powder; Salt to taste; 2 Tbsp imli pulp; Oil for frying

Fatima Mehmood Mughal @cook_19597306

#cpl.
#zafran.
Behs (lotus root) are mostly use in sindhi recepies, Indian and pakistani.Many dishes made from beh.

Fatima Mehmood Mughal @cook_19597306

#cpl.
#zafran.
Behs (lotus root) are mostly use in sindhi recepies, Indian and pakistani.Many dishes made from beh.

Saved

Ingredients

1 hour 30 min:

2-3 servings

250 gmbeh
1 cupgram flour. (besan)
2green chillies
1medium onion. Chop
Pinchtermuric or yellow food colour
3-4boil potatoes
2 tspred chilli flakes
1 tspred chilli powder
1 tspzeera powder
Salt to taste
2 Tbspimli pulp
Oil for frying

Saved

Steps

1 hour 30 min:

1

Peel, wash and cut in 2 inch long pcs of lotus root and boil with salt and food colour.
2

Mash boil potatoes, add salt, 1 tsp red chilli flakes, 1 tsp red chilli powder, zeera powder, chop onion, green chilli slice and chop fresh coriander. 2 Tbsp imli pulp. Mix well. (like aloo tikki mixture.
3

Make 2 halves of beh and spread potato mixture at one side of beh.
4

Take a bowl add besan, salt, 1 tsp red chilli flakes, Pinch baking soda. Make medium thick batter. Just like aloo pakora. Dip each piece and fry. Serve with imli chutney.