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Oats Pakoda
Easy to Prepare
Ingredients:
Oats – 1 cup
(Soak the oats with enough water and keep it aside for 30 minutes.)
Besan (Gram flour) – 2 tbsp
Maize flour – 2 1/2 tbsp
Green chili finely chopped – 1-2 pcs
Saunf (Fennel) – 1 tsp
Jeera (Cumin) powder – 1 tsp
Lemon juice – 1/2 tsp
Red chili powder – 1/2 tsp
Haldi powder – 1/4 tsp
Dhania powder – 1/2 tsp
Water – 1 cup
Salt to taste
Recipe:
Mix all ingredients in a bowl and add water to prepare a thick batter. The batter must be thick enough to stick to the spoon and not drip easily.
Heat oil in a wok or kadhai (deep utensil) to deep fry the pakodas. Using a tablespoon, scoop the batter and drop them into the hot oil such that they form balls. Fry them till they are golden brown turning them to prevent burning on the sides.
Serve them hot with tomato ketchup or coriander chutney.
Crispy Oats Pakoda | Jhatpat Food
Easy to Prepare
Ingredients:
Oats – 1 cup
(Soak the oats with enough water and keep it aside for 30 minutes.)
Besan (Gram flour) – 2 tbsp
Maize flour – 2 1/2 tbsp
Green chili finely chopped – 1-2 pcs
Saunf (Fennel) – 1 tsp
Jeera (Cumin) powder – 1 tsp
Lemon juice – 1/2 tsp
Red chili powder – 1/2 tsp
Haldi powder – 1/4 tsp
Dhania powder – 1/2 tsp
Water – 1 cup
Salt to taste
Recipe:
Mix all ingredients in a bowl and add water to prepare a thick batter. The batter must be thick enough to stick to the spoon and not drip easily.
Heat oil in a wok or kadhai (deep utensil) to deep fry the pakodas. Using a tablespoon, scoop the batter and drop them into the hot oil such that they form balls. Fry them till they are golden brown turning them to prevent burning on the sides.
Serve them hot with tomato ketchup or coriander chutney.
Crispy Oats Pakoda | Jhatpat Food
