Name: Nutritional Pakora with Coriander Chutney recipe by Trisha Banerjee at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: Carrot 2 medium sized; Onion 2 medium sized; Coriander; Green Chilli 1 or according to taste; Salt 1 and 1/2 teaspoon; Gram flour 6 to 7 tbsp; Sabji Masala 2 teaspoon; Tamarind 1 ripe; Sugar 2 tablespoon; Groundnut Oil 7-8 tablespoon

ABOUT Nutritional Pakora with Coriander Chutney RECIPE

This is some kind of pakora which is also known as 'Bora Bhaja' in Bengali. This is an original idea of my own as I have never known anyone else to make this. It is nutritional as it contains carrot, coriander and onion retaining their food value even after its cooked. This is also a tasty dish as it is served alongside mouth-watering coriander chutney.

Ingredients Serving: 5

Carrot 2 medium sized
Onion 2 medium sized
Coriander
Green Chilli 1 or according to taste
Salt 1 and 1/2 teaspoon
Gram flour 6 to 7 tbsp
Sabji Masala 2 teaspoon
Tamarind 1 ripe
Sugar 2 tablespoon
Groundnut Oil 7-8 tablespoon

Instructions

Peel off the carrots and onion. Then mince the carrots, onions and coriander leaves, also cut the green chilli into small pieces.
Mix them well in a glass bowl. Add gram flour/besan to the mixture, then add salt and sabzi/curry masala to it. Mix them well. (No need to add extra water. Water from the onion and washed coriander leaves will serve the purpose.)
Make small balls from this mixture.
Pour oil in a deep bottomed pan or kadai. Heat the oil well. At first, fry these balls slightly in the oil. Take out the balls on a plate and press them with a cooking spud (khonti) so as to make them flat.
Deep fry in oil and the pakora (bora) is ready.
For the chutney, take some water (half a glass) in a glass bowl. Mix the tamarind in it well so as to extract the pulp. Add two heaped tablespoon of sugar and a pinch of salt to it.
Now put this pulp in a kadai and bring it to boil for sometime so as to dissolve the sugar in it.
Grind a jar (chutney jar) full of coriander leaves in a mixer-grinder. Add this to the tamarind chutney in the kadai and cook for a minute. Allow it to cool.
Serve the pakora (bora) hot with the chutney. Mouth-watering as well as a nutritional dish is ready.

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