Quinoa Pakora
Quinoa Pakora

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, quinoa pakora. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Quinoa Pakora is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Quinoa Pakora is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have quinoa pakora using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa Pakora:
  1. Take 1 cup cooked quinoa (makes 14-15 pakoras)
  2. Take 2 tbsp. roasted chickpea flour
  3. Make ready 2 tbsp rice flour
  4. Make ready 1/2 tsp baking soda
  5. Take to taste salt
  6. Make ready 1/4 tsp turmeric powder
  7. Prepare 1/2 tsp garam masala powder
  8. Prepare pinch pepper powder
  9. Get 1 onion chopped
  10. Get 2 green chilies, chopped
  11. Make ready 1'' ginger, chopped
  12. Take 2-3 garlic cloves, chopped
  13. Make ready 1 tsp flaxseed
  14. Make ready few coriander roots, chopped
  15. Take oil to deep fry

Quinoa Nutrition Facts & Health Benefits. La quinoa está cada vez más presente en nuestra alimentación. Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish.

Instructions to make Quinoa Pakora:
  1. In a bowl mix all the above mentioned ingredients (except oil). Add water only if required. Refrigerate for a couple of minutes.
  2. Divide into equal portions and give a round shape to it.
  3. Heat oil in a pan & drop them in batches and fry on a medium flame till golden in colour.Drain on a kitchen towel.
  4. Serve with any chutney.

Quinoa or quinua (Chenopodium quinoa Willd.) is native to the Andes Mountains of Bolivia, Chile, and Peru. This crop (pronounced KEEN-WAH), has been called "vegetable caviar" or Inca rice. Yellow quinoa - not yet commonly available to U. S. consumers - is yet another colorful variety that provides additional betaxanthins. We encourage you to incorporate the full rainbow of colors when.

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