Ingredients:
- Channa dal 1 cup
- Red chili 3 nos
- Garlic 1 clove
- Green chili 3 nos chopped
- Onion 1 small finely chopped
- Curry leaves few
- Salt to taste
- Turmeric powder pinch
- Asafotida pinch
- Oil for deep frying
- Soak channa dal for 2 hours
- Drain the soaked Channa and grind them along with garlic into coarse paste by sprinkling little water (Grind them a bit more than what you would for dal vada)
- But for pakoda we have to grind it fully till it feels like semolina paste
- Now add all the other ingredients except oil and mix them well
- Heat the oil, keep it in medium heat. Drop the pakoda mixture in tbsps in the hot oil and fry them until the bubbles stops
- Serve it hot or we can store it in air tight container for up to 2 days
No comments:
Post a Comment