A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee. Check out these other pakoda recipes also.
Onion Pakoda
Difficulty: MediumThis is the recipe for onion pakoda a common evening snack served with tea or coffee. See the recipe for quick onion pakoda also.
Onion Thool Pakoda
Difficulty: MediumThis pakoda made with onion and besan flour can be eaten as snack or can be served with hot sambar rice or pulav.
Ground Nut Pakoda
Cooks in 70 minutesDifficulty: MediumA crunchy and spicy snack that is good with protein and made with peanut (ground nut).
Potato Pakoda
Difficulty: EasyThis Pakoda made with potatoes can also be added to Pakoda Kurma or to Mor Kuzhambu.
Rajma Pakoda
Course: SnacksCuisine: Indian, TamilDifficulty: Medium5
servings8
hours30
minutesA crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee.
Ingredients
Rajma – 1 cup
Besan – 2 tablespoons
Rice Flour – 1 tablespoon
Fennel seeds (Sombu) – 1 teaspoon
Cumin Seends – 1/2 teaspoon
Red Chillies – 2
Green Chilli – 1
Fresh Ginger – a small piece
Garlic flakes – 5 to 6
Onion – 1
Curry Leaves – few
Asafoetida Powder – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
Oil for deep frying
Directions
- Soak Rajma for at least 8 hours or over night.
- Wash well and add two cups water and pressure cook for 4 to 5 whistles. When it is cooled, drain the excess water and put it in a mixie and grind it along with red chillies and sombu to a coarse paste.
- Chop onion and curry leaves finely.
- Crush ginger, green chilli and garlic flakes (use it with skin) and cumin seeds roughly.
- In a broad vessel put the rajma paste, besan, rice flour, asafoetida powder and salt. Mix well. Then add the crushed ginger, garlic, green chilli paste and chopped onion and curry leaves. Mix everything well. If necessary sprinkle one or two teaspoons of water and make a thick dough.
- Heat oil in a kadai. Take the rajma dough and pinch it into small pieces and put it in the hot oil and fry till it become crisp and golden brown.
- Serve as snack or side dish for rice dishes.
Rajma pakoda is something new for me. Will definitely try. Will fit for an evening snack with a cup of tea. 🙂
Hi Sangeetha Menon,
Thank you for writing. Please try and let me know your feed back.
nice pakoda mam thankyou
nice pakoda mam
Thankyou
pakoda is really looking tasty, it is a unique dish ,more dishes you can see in some vegetarian restaurants like sageetha as
http://sangeetha.com.hk/
Madam,
Can we use rajma without cooking?
Yes. You can grind the soaked rajma without cooking also. However, when you cook the rajma, it is easy to digest.
Can I use tinned rajma? And can this be shallow fried or cooked in the oven?
You can use canned rajma. We can shallow fry or cook in the oven. However, it will not taste as the deep fried pakoda.
Hi mam,
Tried this recipe instead of sombu had jeera and I did not added garlic flakes. It came out well.excellent quick recipe.
Thank you
Thank you Varsha for your kind feed back.