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|Split pea flour/Homemade flour||1 1⁄2 Cup (24 tbs) (Yellow Colored)|
|Baking soda||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cumin seed||1⁄4 Teaspoon|
|Caraway seed||1⁄4 Teaspoon|
|Onion||6 Ounce, finely chopped (1 Medium Size)|
|Garlic||5 Clove (25 gm), minced / pressed|
|Minced fresh ginger||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Salad oil||2 Cup (32 tbs) (For Deep Frying)|
|Tomato chutney||1⁄2 Cup (8 tbs) (For Serving)|
|Unflavored yogurt||1⁄2 Cup (8 tbs) (For Serving)|
Serving size: Complete recipe
Calories 1562 Calories from Fat 457
% Daily Value*
Total Fat 52 g79.8%
Saturated Fat 5 g25%
Trans Fat 0.8 g
Cholesterol 14.7 mg
Sodium 2737.1 mg114%
Total Carbohydrates 226 g75.3%
Dietary Fiber 53.1 g212.4%
Sugars 102.7 g
Protein 55 g109.5%
Vitamin A 43.5% Vitamin C 77.8%
Calcium 35.5% Iron 61%
*Based on a 2000 Calorie diet
Mix in 1/2 cup water, onion, garlic, ginger, and lemon juice until moistened.
In a deep 3- to 4-quart pan over medium-high heat, bring 1 1/2 to 2 inches oil to 350°.
Drop batter into oil, 1 tablespoon at a time (do not crowd), and turn until golden, about 2 minutes.
Adjust heat to maintain temperature.
Drain pakoras on towels.