Mundhiri Parappu Pakora
Equipment
- Bowl
- Kadhai
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 1/4 teaspoon Bicarbonate of soda (Baking soda)
- 2 tablespoons Ghee
- 75 g Gram (Chickpea) flour (½ cup)
- 4 tablespoons Rice flour
- 1 teaspoon Chilli powder
- 1 Green chili de-seeded and finely chopped
- 1 Ginger 1 x 1-cm / ½ -inch piece, peeled and grated
- 1 Curry leaves sprig
- 1-2 tablespoons Coriander (Cilantro) leaves chopped
- 150 g Cashew nuts (1¼ cups), chopped
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the bicarbonate of soda and ghee in a bowl and whisk together until frothy.
- Mix in the flours, chili powder, chili, ginger, curry leaves and coriander.
- Season with salt.
- Gradually stir in 4 tablespoons of water to make a very thick batter.
- Stir in the cashew nuts.
- Heat enough oil for deep-frying in a kadhai or deep, frying-pan (skillet) to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Then reduce the heat slightly.
- Working in batches, carefully drop spoonfuls of the batter into the hot oil.
- Deep-fry, turning frequently for 2-3 minutes, or until the pakoras are golden brown and crisp.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towel).
Video
Nutrition
Sodium: 524mgCalcium: 104mgVitamin C: 27mgVitamin A: 689IUSugar: 19gFiber: 16gPotassium: 1717mgCholesterol: 77mgCalories: 1516kcalSaturated Fat: 31gFat: 101gProtein: 46gCarbohydrates: 118gIron: 14mg
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