| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Moong dal; (green gram) soaked |
|
|
; overnight |
| 1 |
|
Carrot |
| 1 |
lg |
Onion |
| 1 |
|
Capsicum |
| 1 |
sl |
Cabbage |
| 8 |
|
Leaves spinach; (8 to 10) |
| 6 |
|
Green chillies; (6 to 7) |
| 1 |
|
Piece ginger |
|
|
Salt to taste |
| 1/2 |
ts |
Turmeric |
| 1/2 |
c |
Gram flour or rice flour |
|
|
Oil to deep fry |
INSTRUCTIONS
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.
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