Beetroot Pakoda

My mom used to say that beetroot purifies the blood in the body...don't know whether its true or just another trick to make me eat them!! I never like to eat raw beetroots. So recently , when I was forced to eat them daily (by him of course) , I transformed those colored , sweet , not so very good in taste beetroots into my favorite pakodas :).......its a simple recipe and requires minimal effort. 

Here are the ingredients required for the pakodas :

1. Beetroot- 3
2. Potato- 3
3. Singhara ka atta- 3 large tbs
4. Salt to taste
5. Green chilly (finely chopped)- 4
6. Jeera powder- 1 tsp
7. Hing powder- 1/4 tsp
8. Oil
9. Aamchur powder- 1 tsp

Procedure :

Cook the beetroots and potatoes in pressure cooker until one whistle. Take them out and peel the skins. Mash the beetroot and potatoes in a bowl. Add green chilly , atta , salt , aamchur , jeera powder and hing to it. Mix well and make small balls. Keep the balls in the refrigerator for 3 to 4 hours (preferably overnight) , this will help the pakodas to bind well). Now heat oil in a kadhayi for deep frying the pakodas. When the oil is ready , fry the pakodas one by one. Fry them for 5 to 6 minutes over low flame so that they turn out crunchy. Remove the pakodas after frying and keep on a kitchen napkin. Serve them with cold curd , sprinkled with black salt.

Sending this to Anyone can cook : series 26 event.