Protein Pakoda | How to make Protein Pakoda

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By Arti Gupta
Created on 28th Feb 2016
  • Protein Pakoda, How to make Protein Pakoda
Protein Pakodaby Arti Gupta
  • Protein Pakoda | How to make Protein Pakoda (16 likes)

  • 0 reviews
    Rate It!
  • By Arti Gupta
    Created on 28th Feb 2016

About Protein Pakoda

Pakoda / fritters are commomn street foods. Here I have given a healthy twist to the original mirch pakoda. It is an attempt to make healthy and nutritious stuffing of our large chilly fritters. Here we have replaced potato stuffing with soya bean stuffing.

Protein Pakoda is a delicious dish which is liked by people of all age groups. Protein Pakoda by Arti Gupta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Protein Pakoda at many restaurants and you can also prepare this at home. This authentic and mouthwatering Protein Pakoda takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Protein Pakoda is a good option for you. The flavour of Protein Pakoda is tempting and you will enjoy each bite of this. Try this Protein Pakoda on weekends and impress your family and friends. You can comment and rate the Protein Pakoda recipe on the page below.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
Protein Pakoda

Ingredients to make Protein Pakoda

  • 8 Thick green chillies
  • For stuffing:
  • 1 cup soya bean
  • 1/2 cup pea kernels
  • 1 tbsp ghee
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp dry mango powder
  • 1 tsp coriander powder
  • 1 tomato puree
  • 1 tsp chopped coriander
  • For batter :
  • 2 tbsp gram flour
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp finely chopped coriander
  • Oil for frying

How to make Protein Pakoda

  1. For stuffing : Soak the soya bean in water for 1/2 an hour. It would double up in size. Now drain the excess water and keep aside.
  2. In a pressure cooker heat ghee and add asafoetida, cumin seeds. As they crackle add tomato puree, salt, turmeric powder, coriander powder, dry mango powder, chilli powder and cook for a while till its colour changes.
  3. Add soya bean and pea kernels with very little water and cook for two whistles on a high flame.
  4. Open and check if there is any water then let it simmer to make it completely dry as we have to use it as a stuffing. Add chopped coriander and your stuffing is ready.
  5. For Batter: Mix together all the ingredients of batter along with water. Make a thick batter to coat the chillies.
  6. To assemble : Take thick chillies, wash them, pat dry and slit from the centre to deseed them. Now fill in the stuffing prepared.
  7. Dip each chilli in the batter and deep fry on medium flame till golden.
  8. Remove extra oil on tissue paper and enjoy hot and fresh with sauce of your choice.
My Tip: You can also add pea size dices of capsicum to the stuffing.

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