
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.