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Rangele Pakode: Pakora recipe with organic ingredients

Updated: Apr 25


Besan: 400gms

Medium Potato chopped: 250gms

Medium Onion Chopped: 250gms

Coriander Powder: 2 teaspoon

Red Chili Powder: 2 teaspoon

Cumin Powder: 2 teaspoon

Green Chili Chopped: 8

Ginger: Few finely chopped

Spinach: Grinded/juice

Beetroot: Grinded/juice

Coriander Leaves: Few leaves

Turmeric: 1 Teaspoon

Salt: to taste

Hing: ¼ teaspoon

Lemon juice: 1 teaspoon

Mustard Oil to fry: 250 ml


Mix the gram flour with all the spices. Blend spinach and beetroot in a blender. Add all the prepared vegetables, spinach-beetroot blend, and mix well the batter making sure all the spices are well combined, Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.

Heat the oil in a pan on medium flame, Take small-small portions of the batter and shape it into loose little balls, you may use a spoon to carefully drop the balls into the oil ensuring that the rangele balls do not stick to each other.

Fry for about 4-5mins on medium flame stirring occasionally until golden and crispy, then taste to test for seasoning and consistency. if needed You may also add a little water or gram flour to the batter at this point if your tester pakodas do not hold together. Repeat, frying the remaining batter in batches.

Finally, drain off the Rangele pakodas on kitchen paper and enjoy, you may Sprinkle chaat masala just before serving to enhance the taste

Enjoy with Homemade Chutney

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