Seaweed contains a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. It is widely used in Japanese, Korean and Chinese cuisine. So if possible, it should definitely be included in our diet.
As I had some leftover seaweed sheets (after making soup out of it few days back), I decided to make use of them. Was pondering as to what I should dish out with it and ultimately went in for these easy and quick pakoras.
I also added some soaked and ground urad dal, onion, ginger, green chilies and some dry spices. They turned out real yummy and went well with some green and sweet tamarind chutney as an appetizer. They can also be relished as a tea time snack. so check the step by step pictorial recipe to prepare it.
- 1/4 cup urad dal (split black gram), soaked for 2 hours (makes 20 small pakoras)
- 5 small seaweed sheets (You can add more if you wish)
- 1 small onion, chopped
- 1-2 green chilies, chopped
- 1" ginger, grated
- 2 tbsp. mint-coriander leaves, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. roasted chickpea flour
- 1 tsp. flaxseed (opt)
- 1/2 tsp. garam masala powder
- oil to deep fry
Coarsely grind the soaked dal with very less water. Mix along with the remaining ingredients (except oil) and keep aside for 10-15 minutes.
Make small equal sized balls. Heat oil in a pan and deep fry them in batches till light golden in colour.
Drain on a kitchen towel and serve with any chutney as an appetizer or as a tea time snack.
I have used these small seaweed sheets. You can also used larger ones.
Mix the ground dal with the remaining ingredients (except oil) and keep
aside for 10-15 minutes.
Make small equal sized balls. Heat oil in a pan & deep fry them in batches
till light golden in colour.
Drain on a kitchen towel .
Serve with any chutney as an appetizer or as a tea time snack.