Sabz Pakoda
A scrumptious deep fried snack which will leave you wanting for more.
Ingredients
| Eggplant | 100 Gram , sliced (brinjal) | |
| Potatoes | 100 Gram , sliced | |
| Cauliflower florets | 100 Gram | |
| Onion | 100 Gram , thinly sliced | |
| Oil | 1 Cup (16 tbs) (For deep frying) | |
| For the batter | ||
| Gram flour | 5 Tablespoon | |
| Red chili powder | 1/2 Teaspoon | |
| Cumin powder | 1/2 Teaspoon | |
| Turmeric powder | 1/4 Teaspoon | |
| Soda bi carbonate | 1/4 Teaspoon | |
| Water | 35 Milliliter | |
| Salt | To Taste | |
| To sprinkle on top: | ||
| Chaat masala | 1/2 Teaspoon |
Directions
GETTING READY
1. First cut the cauliflower florets, potatoes, onion, and eggplant (brinjal) into thin slices.
MAKING
2. In a bowl, combine gram flour along with red chili powder, turmeric powder, cumin powder, and soda bi-carbonate.
3. Add salt to taste and pour water in 30 ml increments to make a thick batter and mix well. Add more water (5 ml) if the consistency is too thick.
4. Into this batter add the sliced vegetables and coat them well.
5. Put these vegetables in hot oil to fry. You could use a deep kadai or a deep fryer. Take out when they turn crisp and golden brown.
SERVING
6. Sprinkle with a bit of chaat masala and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 340Calories from Fat 128
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 419 mg17.46%
Total Carbohydrates 42 g14%
Dietary Fiber 9 g36%
Sugars 9 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
