This Pakoda is all-time favorite for many... The crunchy outside and the soft inside... The flavors combined... Many more comes to mind when thinking about the pakodas...
On a cold and rainy day the 1st thing that comes to mind will be some deep fried snack and this Pakoda has a special place in that...
Everyone who reads my posts regularly will know that I have an aversion towards the deep frying stuff (which makes my mom calls me a lazy... Lol)
I always try to avoid the deep frying in as many ways possible... For me the airfryer is a boon I should say...
I just hate the deep frying stuff but not the crunchy munchies... That too on a cold and rainy day I surely Opt for a nice fried Pakoda...
These pakodas were a trial of mine and I shud say these were perfect even without the deep frying.
Ingredients
1 cup channa dal
1 large onion finely chopped
1 spring curry leaves
2 green chilli
1" ginger
1 tsp Fennel
2 cloves
1 " cinnamon
Oil for brushing
Salt to taste
Water as required
Method
Wash the dal. Soak it in water for 2 hrs or overnight. Strain it without water.
Powder the fennel, cloves and cinnamon in a blender and transfer the green chillies, ginger and soaked daal without water to the same blender and process to a coarse paste.
Remove the daal to a bowl and mix onion, curry leaves and salt.
Divide the mixture into equal portions. Roll into small rounds and set aside.
AIRFRYER METHOD:
Preheat the Airfryer for 5 minutes at 180°C.
Brush the balls with oil. Arrange the vadas in the Airfryer and cook at 180 for 6 mins and at 200 for 5 mins or until golden brown.
Give a gentle shake to the basket in the middle to get even cooking.
DEEP FRYING METHOD:
Heat oil for deep frying in a deep pan and once the oil is hot add the balls and deep fry in medium heat till they are crispy and golden.
Drain them in a plate.
Serve hot with tomato ketchup or chutney.
NOTE:
After making the balls slightly flatten them between your palms to give it a shape of masala vada.
I made Pakoda Kurma with the pakodas, I will be uploading the recipe soon...
On a cold and rainy day the 1st thing that comes to mind will be some deep fried snack and this Pakoda has a special place in that...
Everyone who reads my posts regularly will know that I have an aversion towards the deep frying stuff (which makes my mom calls me a lazy... Lol)
I always try to avoid the deep frying in as many ways possible... For me the airfryer is a boon I should say...
I just hate the deep frying stuff but not the crunchy munchies... That too on a cold and rainy day I surely Opt for a nice fried Pakoda...
These pakodas were a trial of mine and I shud say these were perfect even without the deep frying.
1 cup channa dal
1 large onion finely chopped
1 spring curry leaves
2 green chilli
1" ginger
1 tsp Fennel
2 cloves
1 " cinnamon
Oil for brushing
Salt to taste
Water as required
Method
Wash the dal. Soak it in water for 2 hrs or overnight. Strain it without water.
Powder the fennel, cloves and cinnamon in a blender and transfer the green chillies, ginger and soaked daal without water to the same blender and process to a coarse paste.
Remove the daal to a bowl and mix onion, curry leaves and salt.
Divide the mixture into equal portions. Roll into small rounds and set aside.
AIRFRYER METHOD:
Preheat the Airfryer for 5 minutes at 180°C.
Brush the balls with oil. Arrange the vadas in the Airfryer and cook at 180 for 6 mins and at 200 for 5 mins or until golden brown.
Give a gentle shake to the basket in the middle to get even cooking.
DEEP FRYING METHOD:
Heat oil for deep frying in a deep pan and once the oil is hot add the balls and deep fry in medium heat till they are crispy and golden.
Drain them in a plate.
Serve hot with tomato ketchup or chutney.
NOTE:
After making the balls slightly flatten them between your palms to give it a shape of masala vada.
I made Pakoda Kurma with the pakodas, I will be uploading the recipe soon...
Comments
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