Holi Special Pakoda Recipes


Holi Special Pakoda Recipes



20 mins
3-4 people
5 mins




Holi Special Pakoda recipes

Calories: 306 kcal per portion 

Methi Gota 

Methi leaves

1 bunch 

Black pepper

½ tbsp

Ajwain

1 tsp

Coriander seeds

1 tbsp

Jeera

½ tbsp

Salt

½ tbsp

Sugar ½ tsp

 

Amchur powder

½ tbsp

Red chilli powder

½ tbsp 

Baking soda

a pinch

Rice flour

2 tbsp

Besan

4 tbsp

Oil

1 tbsp

Water

as required 

Oil

for deep frying

 

Wash methi leaves and finely chop them.

In a mortar pestle, add black pepper, coriander seeds, jeera, ajwain and pound it to coarse mixture.

Transfer it to a bowl and add chopped green chilli, pounded masala, salt, amchur powder, red chilli powder, mix and keep it aside for 10 mins.

Later add soda, rice flour, besan, oil, water and make a thick batter.

Heat oil for deep fry.

Add some hot oil to the batter and mix it.

Once the oil is hot enough for deep frying, drop small portions of batter to the hot oil and fry them until golden brown.

Remove it on a tissue paper, sprinkle some chaat masala on it.

Methi gota is ready to serve.

 

Dal Vada

Chana dal soaked

2 tbsp

Urad dal soaked

4 tbsp

Moong dal soaked

½ cup

Jeera

½ tbsp

Ginger

½ inch 

Green chilli

1 pc

Hing

½ tsp

Coriander chopped

1 tbsp

Salt

½ tbsp

Red chilli powder

½ tbsp

Turmeric powder

1 tsp

Baking soda

½ tsp

Pounded masala

1 tbsp

Oil

1 tbsp

Oil

for deep frying 

 

In a mixer jar, add soaked chana dal, soaked urad dal, soaked moong dal, jeera, green chilli, ginger, hing and grind it to a semi coarse texture.

Then add chopped coriander, salt, red chilli powder, turmeric powder, pounded jeera-black pepper-coriander seeds-saunf, soda, oil and mix it with the whisk.

Heat oil in a pan, drop small portions of batter and fry them until they are golden brown.

Remove it on a tissue paper and sprinkle some chaat masala, red chilli powder.

Dal vada is ready to serve.

 

Tomato Bonda

Tomato

6-7 pcs

Ginger chopped

½ tbsp

Green chilli chopped

1 tsp

Potato boiled

2 pcs

Kasoori

1 tbsp

Salt

½ tbsp

Red chilli powder

½ tbsp

Garam masala

1 tsp

Jeera powder

½ tsp

Amchur powder

½ tsp

Khari boondi

¼ cup

Besan

1 cup

ajwain

1 tsp

Red chilli powder

½ tbsp

Turmeric powder

1 tsp

Baking soda

½ tsp

Salt

½ tbsp

Water

as required

Oil

for deep frying 

 

Wash all the tomatoes and cut them into half.

Scope out the seeds and make it like a bowl.

For stuffing, in a bowl, add chopped ginger, chopped green chilli, mashed boiled potato, kasoori methi, salt, red chilli powder, garam masala, jeera powder, add leftover tomato pulp and seeds, anchor powder, khari boondi and mix it.  

Fill this mixture to the tomatoes and keep it aside.

For batter, in a bowl add besan, ajwain, red chilli powder, turmeric powder, salt, water and make a thick batter.