Pakodi
Serves 1
Directions
- 1Add masoor dal, ginger, garlic, and green chilies to a blender.
- 2Add masoor dal, ginger, garlic, and green chilies to a blender.
- 3Add masoor dal, ginger, garlic, and green chilies to a blender.
- 4Blend until a thick paste is formed.
- 5Blend until a thick paste is formed.
- 6Blend until a thick paste is formed.
- 7Transfer the mixture to a bowl.
- 8Transfer the mixture to a bowl.
- 9Transfer the mixture to a bowl.
- 10Chop the onions.
- 11Chop the onions.
- 12Chop the onions.
- 13Chop the coriander.
- 14Chop the coriander.
- 15Chop the coriander.
- 16Add chopped onions, coriander, coriander powder, cumin powder, chili powder, and salt to the lentil mixture.
- 17Add chopped onions, coriander, coriander powder, cumin powder, chili powder, and salt to the lentil mixture.
- 18Add chopped onions, coriander, coriander powder, cumin powder, chili powder, and salt to the lentil mixture.
- 19Mix well to combine all ingredients.
- 20Mix well to combine all ingredients.
- 21Mix well to combine all ingredients.
- 22Heat oil in a pan and drop small portions of the mixture into the hot oil.
- 23Heat oil in a pan and drop small portions of the mixture into the hot oil.
- 24Heat oil in a pan and drop small portions of the mixture into the hot oil.
- 25Fry until golden brown and crispy.
- 26Fry until golden brown and crispy.
- 27Fry until golden brown and crispy.
- 28Remove from oil and place on a serving plate.
- 29Remove from oil and place on a serving plate.
- 30Remove from oil and place on a serving plate.
- 31For the chutney, add chickpea flour and water to a clay pot and mix until combined.
- 32For the chutney, add chickpea flour and water to a clay pot and mix until combined.
- 33For the chutney, add chickpea flour and water to a clay pot and mix until combined.
- 34In a separate pan, heat oil and add mustard seeds, asafoetida, green chilies, and curry leaves.
- 35In a separate pan, heat oil and add mustard seeds, asafoetida, green chilies, and curry leaves.
- 36In a separate pan, heat oil and add mustard seeds, asafoetida, green chilies, and curry leaves.
- 37Pour in the chickpea flour mixture.
- 38Pour in the chickpea flour mixture.
- 39Pour in the chickpea flour mixture.
- 40Add turmeric powder, salt, and sugar.
- 41Add turmeric powder, salt, and sugar.
- 42Add turmeric powder, salt, and sugar.
- 43Stir well until the mixture thickens.
- 44Stir well until the mixture thickens.
- 45Stir well until the mixture thickens.
- 46Add water and continue stirring.
- 47Add water and continue stirring.
- 48Add water and continue stirring.
- 49Cut a lemon in half and squeeze its juice into the chutney.
- 50Cut a lemon in half and squeeze its juice into the chutney.
- 51Cut a lemon in half and squeeze its juice into the chutney.
- 52Serve the pakodi with the prepared chutney and a cup of tea.
- 53Serve the pakodi with the prepared chutney and a cup of tea.
- 54Serve the pakodi with the prepared chutney and a cup of tea.
Ingredients
- Masoor Dal (red lentils)
- Masoor Dal (red lentils)
- Masoor Dal (red lentils)
- Ginger
- Ginger
- Ginger
- Garlic
- Garlic
- Garlic
- Green chilies
- Green chilies
- Green chilies
- Onion
- Onion
- Onion
- Coriander
- Coriander
- Coriander
- Coriander powder
- Coriander powder
- Coriander powder
- Cumin powder
- Cumin powder
- Cumin powder
- Chili powder
- Chili powder
- Chili powder
- Salt
- Salt
- Salt
- Chickpea flour (besan)
- Chickpea flour (besan)
- Chickpea flour (besan)
- Mustard seeds
- Mustard seeds
- Mustard seeds
- Asafoetida (hing)
- Asafoetida (hing)
- Asafoetida (hing)
- Curry leaves
- Curry leaves
- Curry leaves
- Turmeric powder
- Turmeric powder
- Turmeric powder
- Sugar
- Sugar
- Sugar
- Lemon
- Lemon
- Lemon
Equipment
clay potblenderbowlscutting boardknifeskimmerpanlemon squeezerspoon