Pakoda punjabi Recipe
Recipe By Better Butter
Punjabi pakoda and its speciality is the disc of onion, brinjal/baigan cut round and thick. Salt and red chilli applied on the onions and brinjals too gram flour is made into thick batter so as to coat well, and ajwain added too. Crisp as baking soda added. Here i have assorted most favourite pakoda of north, brinjal potatoes and onions.
3.9
11 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pakoda punjabi Recipe
- 25 gram besan
- 1/2 medium size onions
- 1/4 large potato
- 1/4 long thick brinjal/aubergines
- As required Salt
- pinch Of Baking Soda
- 0.06 tspn ajwain
- 0.13 tspn zeera powder
- 1/4 tspn red chilli powder
- 0.13 tspn Chaat masala
- As required oil to deep fry
Nutrition
value
value
179
calories per serving
2 g Fat7 g Protein32 g Carbs5 g FiberOther
Current Totals
- Fat2g
- Protein7g
- Carbs32g
- Fiber5g
MacroNutrients
- Carbs32g
- Protein7g
- Fiber5g
Fats
- Fat2g
Vitamins & Minerals
- Calcium36mg
- Iron2mg
- Vitamin A1990mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9137mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium59mg
- Manganese< 1mg
- Phosphorus125mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter