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.

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