By: Sarmi

Region: Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Beetroot - 2 medium sized (comes to 1 cup after grating)
Ginger garlic paste - 1 tsp
Besan flour - 3 tbsp
Rice Flour - 2 tbsp
Corn flour - 1 tbsp
Red chilli powder - 1 tsp
Big Onion - 2 small sized chopped finely
Coriander leaves - 1 tbsp chopped finely
Salt - as required
Oil - to deep fry

Directions

1. Grate the beetroot finely. In a mixing bowl, add all the ingredients except oil and mix well. Beetroot itself will let out water so no need to add water. If its too dry sprinkle little water to make to the below shown consistency.
2.
Heat oil in a kadai. Pinch small pieces from the batter, add it to the kadai with oil and deep fry on both the sides until crispy.

Comments

As a variation you can add carrot, cabbage and beetroot and make it as vegetable pakoda.

You can even add little mint leaves for extra flavour.

Beetroot and carrot combination is best in this pakoda.

Adding more onions makes it more tastier.

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