Quinoa Pakora / Fritters

          Healthy bhi.....Tasty bhi......This is what I would like to say about these yummy Quinoa Pakoras. They are a perfect snack time recipe and can be had with any homemade chutney or hummus. Absolutely delectable, they can also be served as vada pav or made into a makhni gravy to be relished with pulao, jeera rice, plain biryani or any Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1 cup cooked quinoa (makes 14-15 pakoras)
• 2 tbsp. roasted chickpea flour
• 2 tbsp. rice flour
• 1/2 tsp. baking soda
• salt to taste
• 1/4 tsp. turmeric powder 
• 1/2 tsp. garam masala powder
• pinch of pepper powder
• 1 onion chopped
• 2 green chilies, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• few coriander roots, chopped
• 1 tsp. flaxseed
• oil to deep fry

          In a bowl mix all the above mentioned ingredients (except oil). Add water only if required. Refrigerate for a couple of minutes.

          Divide into equal portions and give a round shape to it. Heat oil in a pan and drop them gently in batches and fry on a medium flame till golden in colour. 

          Drain on a kitchen towel and serve with any chutney or sauce.

                        Mix all mentioned ingredients (except oil). Add water, if required &
                        refrigerate for some time. 

                    Divide into equal portions & give a round shape. Heat oil & fry till golden.

                               Drain on a kitchen towel .

                               Serve with any chutney or sauce. 

Cauliflower Pakoras / Fritters

          These crispy and yummy Cauliflower Pakoras are to die for. They are perfect as a tea-time snack or can be relished as appetizers with green chutney or tomato ketchup. You can also have them as a side dish with curd-rice, sambar-rice or a simple dal-chawal. So what are you waiting for? Get going and dish out these delectable treats by following a step by step pictorial recipe to prepare them.

• 1 small cauliflower, cut into florets, boiled al dente in salted water
• 1 cup besan (gram flour) 
• 2 tbsp. rice flour
• pinch of baking soda
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• 1 tsp. ginger, grated
• 1 green chili, chopped
• oil to deep fry

          
          In a bowl, mix together besan and other ingredients (except cauliflower and oil). Add water to form a batter of pouring consistency. 

          Heat oil in a pan. Add 1 tbsp. of this hot oil into the batter and mix well. Dip the cauliflower florets, few at a time, in the batter and deep fry them to light golden in colour.

          Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with green chutney or tomato ketchup.

                                   Cut cauliflower into florets.

                                  Boil them till they are soft but al dente.

                                  Drain & keep aside.

                Mix besan, rice flour, ginger, green chilies, salt, turmeric powder, baking soda,
                cumin powder & nigella seeds.

                                  Add water & a tbsp. of hot oil. Mix well to form a batter.

                      Heat oil. Dip cauliflower florets in batter & deep fry to light golden.

                                  Drain on a kitchen towel.

                  Relish as a tea-time snack / appetizer with green chutney or tomato ketchup.