Mooli Ke Pakode Is The New Winter Specialty You Must Try Right Away—Forget About Mooli Ke Paranthe!

Indian homes often cook mooli (radish), particularly in the winter. Some of the most well-liked ways to eat it include mooli ka paratha, mooli sabzi, and mooli ka achaar. On the other hand, are you familiar with mooli ke pakode? It sounds like a strange meal at first, but that’s what it is. Indians like pakodas, and what could be better than making them with a vegetable that’s unique to the winter season? The smell of sizzling, crispy pakodas quickly makes us drool. Do they not? We are here to make your tea-time experience even more memorable. These are best savored with shaam ki chai. It’s time to switch from your usual paneer and aloo pakodas to these delicious mooli ke pakodes. Take a look at the recipe that follows:

How Can Mooli Ke Pakode Be Made Sure It Stays Crispy?

Eating mooli ke pakode right away is the easiest method to keep them from becoming mushy. If it isn’t feasible, however, be careful to move them to a dish covered in tissue paper. This keeps them from becoming too wet too quickly and aids in getting rid of extra oil. Moreover, keep in mind not to cram them inside the kadhai.

How Should Mooli Ke Pakode Be Served?

The ideal way to enjoy mooli ke pakode is with a spicy pudina (mint) chutney. Making fresh chutney at home yields the greatest results in terms of flavor. On the other hand, you could also try them with a milder chutney or even tomato ketchup if you don’t like spicy food.

Recipe for Mooli Ke Pakode | How to Prepare Mooli Ke Pakode

Recipe for these mooli ke pakode: ‘Cook With Parul’, a YouTube channel run by culinary blogger Parul. First, give the mooli a thorough wash, peel it, and slice its leaves. Set aside. Now, use a mortar and pestle to smash the cumin, black pepper, and coriander seeds to make a distinctive masala. Add chopped mooli, onions, coriander leaves, mooli leaves, and ginger-garlic paste to a bowl. Stir in the prepared masala, chaat masala, hing, ajwain, and red chili powder. Blend well. Add the rice flour and besan, meetha soda, heated oil, a squirt of lemon juice, and mix everything together. Form the mixture into balls of the same size. Deep-fry them in hot oil in a kadhai over medium heat until they get golden brown and crunchy. Serve hot after transferring to a platter covered with tissue paper!