Ingredients with Measurements:
- 1 cup Kwati (mixed beans)
- 1 cup gram flour (besan)
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
Step-by-step instructions:
1. Soak Kwati in water overnight or for at least 8 hours.
2. Drain the water and pressure cook Kwati with 3 cups of water for 4-5 whistles or until soft.
3. In a mixing bowl, add cooked Kwati, gram flour, chopped onions, coriander leaves, mint leaves, cumin seeds, coriander powder, red chili powder, and salt. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the mixture and shape it into a ball or any desired shape.
6. Drop the shaped mixture into the hot oil and fry until golden brown.
7. Remove the fried Kwati Pakoda from the oil and drain on a paper towel to remove excess oil.
8. Serve hot with chutney or sauce of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 32g
- Protein: 8g
Substitutions for ingredients:
- Kwati can be substituted with any mixed beans of your choice.
- Coriander leaves and mint leaves can be substituted with any fresh herbs of your choice.
Variations:
- Add grated vegetables like carrots, zucchini, or cabbage to the mixture for added nutrition and flavor.
- Add chopped green chilies for a spicier version.
Tips and tricks:
- Make sure the Kwati is cooked well before adding it to the mixture.
- Do not overcrowd the frying pan while frying the Pakodas.
- Serve hot for the best taste.
Storage instructions:
- Kwati Pakoda can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with chutney or sauce of your choice.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Serve with a side of salad or raita.
Troubleshooting advice:
- If the Pakodas are not crispy, increase the heat while frying.
- If the Pakodas are too hard, reduce the amount of gram flour in the mixture.
Food safety advice:
- Make sure the Kwati is cooked well before adding it to the mixture.
- Use fresh oil for frying.
Food history:
- Kwati Pakoda is a popular snack in Nepal and is usually made during festivals and special occasions.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Nepalese