Dhaniya Pakoras......
We have tried Onion, Gobi , mirchi, aloo and other various pakora's from childhood but today I thought let me try some different kind of pakora's so I tried making pakora's with Fresh Dhaniya whish we usually add at last in dal and some other Indian Tiffin’s......For Making Dhaniya Pakora's ....
-First wash the Dhaniya and keep it aside till water is completely drenched and discard the root portion.
-Take besan in a bowl add little of baking soda, salt and red chilly powder and pinch of dry mango powder.
-Take refined oil sufficient in Kadhai and heat it well.
-Dip the dhaniya in Besan and deep fry it.
-Serve hot with tomato sauce
Note: People you don’t have to chop dhaniya just cur the root portion and use the over all for making pakora's.
-First wash the Dhaniya and keep it aside till water is completely drenched and discard the root portion.
-Take besan in a bowl add little of baking soda, salt and red chilly powder and pinch of dry mango powder.
-Take refined oil sufficient in Kadhai and heat it well.
-Dip the dhaniya in Besan and deep fry it.
-Serve hot with tomato sauce
Note: People you don’t have to chop dhaniya just cur the root portion and use the over all for making pakora's.
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