Lotus Seeds Pakoras

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The lotus seeds are rich in phosphorus, protein, potassium and magnesium. The pakodas are also made healthy by frying them in a Kuzi Paniyaram Pan that uses less oil.


  • 100 grams Phool Makhana (Lotus Seeds) , roasted with ghee and crushed
  • 1/2 cup Gram flour (besan)
  • 1 Onion , sliced
  • 1 Green Chilli , chopped
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt (adjust according to your taste) , to taste
  • 1 sprig Coriander leaves (Dhania) , chopped
  • 1 sprig Curry leaves , chopped


  1. Combine all the ingredients together in a bowl. Add water little at a time, to make a thick pakoda batter. Check the salt and spices and adjust to suit your taste.
  2. Heat oil in a pan and deep fry the pakoras.


Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity. Spoon the Lotus Seed Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides. You can optionally add just a little more oil to give it additional taste.

  1. Proceed the same way with the remaining Lotus Seed pakoda Batter.
  2. The process of cooking pakoda in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.
  3. Arrange the Lotus Seed pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.
  4. Serve the Puffed Lotus Seed Pakoras for your evening tea.

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