Lehsuni Pakode aur Teekhi Lal Chutney!

Baarish ka mausam aur garama Garam pakode!! Wow! Awesome combo. And for my ‘chai‘ loving hubby, a mug of steaming ginger tea!Β 

We woke up yesterday morning to the most beautiful climate…breezy, rainy and everything looked green. I looked at my hubby and I knew why he was smiling back at me! πŸ˜‰ I quickly freshened up and rushed into the kitchen. And 20 mins later … Taddaaaa! A platter full of my special ‘Lehsuni Pakode aur Teekhi Lal Chutney’.

I mean I did have the chutney ready already since the previous dayπŸ˜πŸ˜› saves time having this fiery dip on hand.

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We enjoyed it too much…sitting in the balcony..enjoying the view and munching happily on these hot and crispy pakodis. So much so, I was asked to make a ‘round 2‘ by my ever dieting hubby!! 😘

Lehsuni‘ cos I love garlic…love them too much actually! And trust me, the flavour is to die for.. Well then let’s get on with the recipe.

Yield: serves 3-4

Equipment: a wok to fry, slotted spatula, a mixing bowl.

Ingredients:

2 nos large potatoes finely sliced

2 nos medium onions finely sliced

1 nos small white radish finely sliced

10-12 large / 15-18 small cloves of garlic freshly minced

salt to taste

oil to fry

1 tsp red chilli pwd

1/2 tsp amchur pwd

1/2 tsp haldi pwd

1/2 tsp roasted cumin pwd

1 tbsp chopped green chillieS

2 tbsp coriander leaves finely chopped

6 tbsp besan ( chickpea flour )

1 tbsp rice flour

a pinch of hing (asafoetida)

Method:

Mix all the ingredients together except the oil to make a thick mixture so that the besan coats everything well but isn’t dripping at all. Heat enough oil in the wok, once it’s hot enough, start dropping a tbsp of the mixture into the hot oil and fry on medium heat. Once the pakodis turn a rich golden colour, take them out of the oil and drain on absorbent papers. That’s it! Serve them piping hot! πŸ˜‰πŸ˜›

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Ingredients for the Teekhi Lal Chutney:

20-25 nos whole dry red chilly

20-25 nos garlic cloves

salt to taste

little water to grind

1/4 tsp cumin pwd

1/2 tsp vinegar

Method:

Soak the red chillies in some water for 30 mins. Drain the chillies and set aside. Peel the garlic cloves and chop them roughly. Grind everything together using little water to make a smooth paste. The chutney is done 😁 keeps well for 5-6 days in the refrigerator.

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I am sure your gonna love these!!

Love,

Shreya πŸ’•

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5 comments on “Lehsuni Pakode aur Teekhi Lal Chutney!

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