Femina India – August 09, 2019

LIVING food

6 garlic cloves

1-inch piece ginger

2 green chillies

20 ml oil

1 onion, finely chopped

250 g bhee

(lotus stem),

cleaned and boiled

2 potatoes, boiled

2 tbsp coriander

seeds, crushed

1 tsp red chilli powder

½ tsp garam masala

1 tbspmintleaves,

finelychopped

1 tbspcoriander

leaves,finely

chopped

Salt,totaste

300 mloil,for

frying

Forthebatter:

250 g besan

½tspbakingsoda

1 tspredchilli

powder

Salt,totaste

MAKES: 12 pakodas>PREPTIME: 20 minutes>COOKINGTIME: 20 minutes

1. Grindthegarlic,ginger,andchilliescoarsely.Setaside.


2. Heat the oil in asmallpanovera mediumflame,addtheonionandfryuntilpink.


3. Add the garlic-ginger-chillipaste,cookfora minute,andremovefromtheflame.


4. Mashthebheeandpotatoestogether.Addtheonions,
   crushedcorianderseeds,redchillipowder,
   garammasala,mintandcorianderleaves,andsalttotaste.
   Mixwellandshapeintoflatroundels.Setaside.


5. Mix the besan, baking soda,redchillipowder,andsaltwithenoughwatertomakea thickbatter.


6. Heat the oil in a deep fryingpan.Diptheroundelsinthebesanbatter,anddeepfrytheminhotoil.
   Removefromtheflame,andsetaside.

TIP: FRYTHEPAKODASAGAINJUSTBEFORESERVING.

Calorie

500 count:

(percalories

serving)

BHEE PAKODAS

PHOTOGRAPHS COURTESY JUSS BY SINDHFUL CALORIE COUNTS ARE APPROXIMATE