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Thursday, 19 May 2016

Vegetable Peel Pakora / Fried Fritters


          Here is an unusual snack made out of some discarded vegetable peels. They contain a lot of fibre and nutrients. So prepare these delicious pakoras with a combination of peels. Relish them as an evening tea-time snack or as an appetizer with tomato ketchup or green chutney. They also tastes yummy with hummus or mayo. So check for a step by step method with pictures to prepare it.





  • 1/3 cup parwal (pointed gourd) peel, finely chopped
  • 1/3 cup bottle gourd (Lauki) peel, finely chopped
  • 1/3 cup ridge gourd (Turai) peel, finely chopped & boiled al dente
  • 1/3 cup raw banana peel, chopped finely and boiled al dente
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 3 tbsp. roasted chana dal (Bengal gram), powdered / besan
  • 1 tbsp. rice flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili flakes
  • 1 tbsp. flaxseeds (opt)
  • 2 tbsp. coriander leaves, chopped
  • 1 egg
  • 1 tsp. kalonji (nigella seeds)
  • 1 tsp. garam masala powder
  • juice of half lime
  • oil to deep fry





          In a bowl, combine all the above mentioned ingredients (except oil) and knead into a dough. Keep aside for 10-15 minutes. 

          Heat oil in a pan. Make round shape balls out of it and gently drop them, few at a time into the hot oil. 

          Fry till golden in colour on all sides on a medium flame. Drain on a kitchen towel and serve them hot with sauce or green chutney.



Note-
1. You can also add carrot peels, coriander stems, potato peels, etc to enhance the flavour.
2.  For a vegetarian version, omit the egg and add 1 tbsp. cornflour instead.







                In a bowl, combine all the above mentioned ingredients (except oil) and knead
                into a dough. 




                                Keep aside for 10-15 minutes. 




                    Heat oil in a pan. Make round shape balls out of it and gently drop them, few 
                    at a time into the hot oil. 




               Fry till golden in colour on all sides on a med. flame. Drain on a kitchen towel.



                               Serve them hot with tomato sauce or green chutney.











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