Saturday, 4 June 2016


 Pakoras are deep fried snack that are made with chickpea flour, salt, light spices and a main ingredient like onion or a vegetable.  For a change I have tried it with raw green mangoes, and channa dal. I soaked channa dal and grind it to coarse consistency and added other ingredients. Instead of adding rice flour I have added chamba puttu podi. This also enhanced the taste of this pakoras with the tanginess of mango. These make a good tea time snack especially during the cold winters.


Channa dal                                                 - 1 cup
Grated raw green mangos                  - ½ cup
Fennel seeds                                             - 1 tbsp
Ginger                                                          - 1 inch piece
Red chillies                                               - 8 nos
Chemba puttu podi or rice flour     - ¼ to ½ cup
Salt                                                                - to taste
Curry leaves                                               - 3 sprigs


Soak channa dal in enough water for 3 hours. Drain well  and grind coarsely adding ginger, red chillies,fennel seeds.
Add the grated mangos, chemba puttu podi and required salt and mix well.
Heat oil in a pan and gently drop a big spoon full of batter to the hot oil.
when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
Fry  the pakoras few times for even frying and fry till they look crisp and golden.colour.
Remove them with a slotted spoon and drain them on a colander.
Tangy  crispy mango pakoras are ready to serve.
Serve hot with tomato ketch up.

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