Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Moong dal; (green gram) soaked |
\N \N | ; overnight |
1 \N | Carrot |
1 large | Onion |
1 \N | Capsicum |
1 slice | Cabbage |
8 \N | Leaves spinach; (8 to 10) |
6 \N | Green chillies; (6 to 7) |
1 \N | Piece ginger |
\N \N | Salt to taste |
½ teaspoon | Turmeric |
½ cup | Gram flour or rice flour |
\N \N | Oil to deep fry |
Soak dal overnight. Wash and clean in the morning. Add the green chilli and ginger. Grind to a paste either by hand or electric grinder.
Chop all the vegetables fine. A chopper may also be used to save time. Chop spinach separately by hand.
Add to batter. Add the flour, salt and turmeric. Heat oil till hot enough to fry. Take a tablespoon of this oil and add to batter. Mix it.
Drop bite - sized pakoras into hot oil. Deep fry on medium till golden brown. Serve hot with tomato sauce or tamarind chutney.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.