| Prep | Cook | Total | Serves |
|---|---|---|---|
| 15 min | 15 min | 30 min | 3 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 calories |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 3 g |
Nothing beats the craving for something hot and crispy during the rainy season. These Soyabean Pakodas are not only delicious but also packed with protein, making them a wonderful and healthy alternative to your regular tea-time fritters. Perfect for the monsoon mood!
Ingredients
Instructions
- Begin by preparing your soyabean (soaking and draining well). If using soy chunks, ensure they are boiled and squeezed dry.
- In a mixing bowl, combine besan and rice flour. The rice flour is the secret to making the pakodas extra crispy.
- Add red chilli powder, cumin powder, turmeric powder, and salt to the flour mixture.
- Stir in the chopped fresh coriander and the prepared soyabean.
- Gradually add a small amount of water to create a thick, binding batter that coats the soyabean evenly.
- Heat oil in a pan over medium flame. Once hot, drop small portions of the mixture into the oil.
- Fry the pakodas until they turn golden brown and crisp on all sides.
- Drain on a paper towel and serve hot.
Serve these piping hot Soyabean Pakodas with green chutney or a hot cup of masala tea for the ultimate monsoon experience!
