Pakoda with Beetroot and Beet Leaves

Category: Snacks
Preparation Time: 10 mins  
Cooking Time: 20 mins
Servings: 3-4 servings

Pakoda with Beet Root & Leaves

Ingredients:

• Beet leaves, finely chopped  - 2 cups (I used leaves from 3 beetroots)
• Beetroot - a small one, grated
• Besan flour - 1/2 cup
• Rice flour - 1/4 cup
• Corn flour - 2 tbsp
• Onion- 1 no, finely chopped 
• Ginger Garlic paste - 1 tbsp
• Home made Pav Bhaji Masala - 1 tsp (can be replaced by Garam Masala)
• Chilly powder - as needed (I didnt use here)
• Salt - to taste
• Oil- for deep frying

Method:

1. Wash well and finely chop the beet leaves; here I used the leaves from 3 beets
   
   
   
   
2. Finely grate the beetroot and chop the onions
   
3. Mix Besan flour, Rice flour, Corn flour, Masala Powders and salt in a bowl
   
4. In a wide mixing bowl, add the chopped leaves, grated beetroot, onion, ginger garlic paste and mix well using hands
   
5. Now add the flour mixture to thees veggies and start mixing them all so everything gets combined well; No need to add any water, the moisture from veggies will be enough
   
6. If its too loose / watery, we can add 1-2 tbsp more of besan
7. Heat oil in a wok (enough for deep frying) and once it becomes hot, add the dough little by little in batches and deep fry them in medium high flame
   
8. It may take around 3-5 mins per batch and once the sizzling sound subsides, take it out and drain the excess oil
   
   
   
   
9. Serve hot!