Before start preparing pakoda ingredients,
Soak a cup of Kabuli chenna for about 8 hours
Drain water thoroughly
Then
1. Coarsely grind the chenna with
2 greenchillies
1 tsp of red chilly powder
1/2 spoon of aniseeds
1/2 tsp of Gingergarlic paste
salt
(without adding water)
2. Add the grounded paste with finely chopped
1 cup of onion and 1 cup of Spinach
Mix well together
3. Add 1/4 to 1/2 cup of Besan flour
Mix well
4. Deep Fry as Pakodas in hot oil till golden brown
Serve hot
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