40 BEETROOT PAKODA

Beetroot Pakoda/Pakora


A healthy and nutritious snack that is very easy to prepare and also which looks very colorful. Can also serve this to kids who refuse to eat beetroot just by looking at its color. This pakoda can be made with besam flour, but here dhals have been used. Can use toor dhal or channa dhal. Just soak any one of the dhal for 1 - 2 hours and start making this delicious pakodas.

Recipe with photo sent in by my Gomathi Athai.


Dhal - 1 cup( can use toor dhal or channa dhal)
Beetroot - 1 small or half of a big one
Onion - 1 chopped fine
Green chillies - 4 cut fine
Ginger - 1 inch grated or chopped fine
Curry leaves - few broken
Hing - 1 -2 pinch
Salt as needed
Oil for deep frying

Can use besan(chickpeas flour/kadalai maavu) in place of soaking dhals. But this is the way they do it in my native.


Soak dhal for 1 - 2 hours and later drain water. Here toor dhal has been used. Can use a food processor to coarsely grind the dhals as it should not be ground to a fine paste. If using mixie too see to that it is not ground to a fine paste, just grind coarsely. Peel and grate beetroot and add all the ingredients(dhal, beetroot, salt, green chillies, ginger, hing, curry leaves) and mix well.
Heat oil for deep frying and take the mix and drop in as pakoda's in small batches. Deep fry till they are cooked and nice brown. Remove and serve.

Sending this entry to My legume Affair 22 event hosted at Ruchikacooks an event started by Susan of The well seasoned Cook.