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January 31, 2013

Veggie & Rice Pakoda With Tomato Cilantro Pickle

Pakoda is one of the easiest & yummy snack with a crispy texture . You might have tried with all kinds of flours but not with rice , so I have tried this recipe and turned out to be more yummy than the routine pakoda .


Cooked Rice 1 cup
Shredded Carrot 1/4 cup
Chopped Spinach 1/4 cup
Onions 1/4 cup
Spring Onions 3 to 4 strands
Cilantro chopped 1/8 cup
Methi leaves chopped 1/8 cup
Ginger Green chili Paste 1 table spoon
Cashews Crushed a few 
Beets grated 2 to 3 
Potato 1 small
Red chili powder 1 teaspoon
Salt for taste 
Corn flour 2 to 3 table spoons (optional)
Coriander Powder 1 table spoon
Aamchur Powder 1 teaspoon
Garam Masala 1 teaspoon
Olive Oil 1 to 2 table spoons
Canola Oil for deep fry

Cooking Time & Calories :

Preparing Time : 10 Minutes ( includes boilng of potato for 4 minutes in a microwave )
Cooking Time : 20 Minutes
Calories : 200 per serving


Step 1: Boil potato  and mash it completely , now add all the other vegetables to cooked rice along with potato , mix by mashing rice 

Step 2: Add salt for taste , red chili powder , coriander powder , aamchur powder and garam masala , olive oil , cashews and mix again.

Step 3: Check if the batter is too mushy or too smooth if so add corn flour to bring to exact consistency

Step 4: Heat oil for deep frying.

Step 5: Make flat vada like pakodas and fry them until they reach golden brown color .

  • You need not add any water while preparing the batter unless the rice is too hard .
  • If rice is a bit hard just sprinkle a little water while preparing batter  
  • Fry pakoda in medium flame as they turn black if fried in high flame . You can fry them after oil gets hot , but make the flame medium before frying the pakodas .
  • Fry for 4 to 5 minutes 
  • The recipe I have shown  makes about  2 servings with 6 per plate 
  • This is be done with in 25 to 30 minutes if you have cooked rice  .

Tomato Cilantro Pickle :

Cilantro is very  healthy  for skin and hair  & this is  very easy pickle  which can be taken with any snack or tiffins or even with rice ...... 

You can store this in a air tight box in refrigerator for a week .If you want to prepare while preparing pakoda  you can do this while pakoda is fried .

This can be considered healthy ad we use Raw Cilantro .


Tomato 8 (large )
Green chilies 6 
Tamarind 2 teaspoons
Cilantro 1 large cup
Sugar 1 teaspoon
Salt for taste 

For Tempering:

Black Gram 1 table spoon
Mustard seeds 1 teaspoon
Fenugreek Seeds 8 to 9
Cumin Seeds 1 teaspoons
Bengal Gram 1 table spoon
Coriander Seeds 2 table spoons
Red Chilies 5 
Hing a pinch
Turmeric a pinch 
Oil 2 teaspoons

Cooking Time :
Preparing Time : 5 Minutes 
Cooking Time : 5 Minutes


Step 1: Chop tomatoes into medium sized cubes, slit green chilies length wise . Heat oil and add tempering expect for coriander seeds , when tempering sputters add coriander seeds .

Step 2:Fry for a minute and then add tomatoes, green chilies, salt , tamarind and sugar and  cook it in a microwave at high for 5 to 8  minutes .(Depending upon your microwave capacity my Microwave took about 5  to 6 minutes )

Step 3: When it is lukewarm blend it in a blender , when it is almost done add cilantro and blend again . 

Step 4: Serve with idli, dosa or rice or any snack ...

Sending this recipe to Dish in 30 Minutes

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