Ingredients
2 cup besan / chickpea flour
1 cup water
Half a cup of Coriander leaves
1/2 tsp turmeric pdr
1 tsp red chili pdr
hing little
1 tsp salt
2 Onions
350g Broccoli
3 Carrots
Coriander & Coconut Chutney
A large bunch Fresh Coriander leaves
Fresh Lemons juice to taste
Salt to taste
250 gm desiccated coconut
100ml - 200ml of Boiling Water
Preparations
In a large mixing bowl, combine the chickpea flour, turmeric, salt, chopped onions, broccoli, carrots,hing, turmeric, red chili pdr and coriander.
Gradually add water while mixing, aiming for a thick but slightly runny paste. Add more water if necessary to achieve the desired consistency. The batter should be thick enough to hold together but not too dense.
Heat enough oil in a deep pan or wok over medium heat.Using an ice cream scoop, spoon, or your hands, drop portions of the batter into the hot oil.
Fry the pakoras until they turn golden brown, about 3-4 minutes per side.
Use a slotted spoon to remove the pakoras and place them on paper towels to absorb excess oil.
To make chutney
In a blender, combine the fresh coriander, lemon juice, desiccated coconut, and salt.
Add 100-200ml of boiling water to the blender, depending on the desired consistency.
Blitz until the mixture is smooth.
Serve the pakoras with the chutney.
No comments:
Post a Comment