Beetroot pakoda

Name: Beetroot pakoda
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup grated beetroot; 1/2 cup chickpea flour; 1 onion; 2 green chillies; 1 small piece of g inger; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; leaves Curry; leaves Coriander; 1 teaspoon salt; 1 tablespoon hot oil; 1 cup oil for deep fry

Renukabala @renubala123

Coimbatore

#JFB
#rainydaycraving

Renukabala @renubala123

Coimbatore

#JFB
#rainydaycraving

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Ingredients

30 minutes

5 servings

1 cupgrated beetroot
1/2 cupchickpea flour
1onion
2green chillies
1 small piece of ginger
1 teaspooncumin seeds
1/2 teaspoonfennel seeds
leavesCurry
leavesCoriander
1 teaspoonsalt
1 tablespoonhot oil
1 cupoil for deep fry

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Steps

30 minutes

1

Take one cup of grated beetroot, chopped onion, curry leaves and coriander leaves. Keep aside.
2

In a big bowl,add beetroot, chickpea flour,rice flour, green chillies and ginger paste, cumin seeds powder, fennel seeds powder, chopped onion, curry leaves, coriander leaves,salt and hot oil, mix well to combine nicely.
3

Keep a kadai on medium heat, add oil, let it hot enough, take a beetroot pakoda mix,and drop into the oil. Let it cook for five minutes. It turns colour,and the oil bubbles will stop. Remove from oil.
4

Transfer to a serving bowl. Enjoy the tasty and crispy beetroot pakodas in the rainy days and evening snacks.