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Pakora Raita

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Ingredients
  Curd 1⁄2 Kilogram
  Mint leaves 1 Teaspoon, chopped
  Red chili powder 1⁄2 Teaspoon
  Ghee 1 Cup (16 tbs) (For Frying)
  Black cumin 1⁄2 Teaspoon (Seeds)
  Black pepper 1⁄2 Teaspoon
  Besan 150 Gram
  Salt To Taste
Directions

MAKING
1 In a bowl, mix besan with water to prepare batter of a thick dropping consistency.
2 In a deep pan, heat the ghee.
3 Pour the batter through a big holed skimmer, pressing with hand lightly over so that the drops fall into the ghee.
4 Fry for 2 minutes and then turn over.
5 Using a slotted spoon, remove from the ghee.
6 Immediately drop into cold water.
7 In a bowl, beat the curd with salt, pepper, red chilli powder and black cuminseeds.
8 Gently squeeze out the water from the pakoris by pressing between the palms of your hands.
9 Put in the curd.
10 Decorate with 1/4 tsp red chilli powder and mint leaves.
11 Place in the refrigerator until ready to serve.

SERVING
12 Serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
6

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 434 Calories from Fat 321

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 98 mg32.7%

Sodium 121 mg5%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.2 g12.8%

Sugars 6.6 g

Protein 9 g17.4%

Vitamin A 2.9% Vitamin C 1.8%

Calcium 11.6% Iron 7.9%

*Based on a 2000 Calorie diet

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Pakora Raita Recipe