Minty Pakoda

Mint is a wonder herb that eliminates toxins from the body. Its anti fungal properties help in the cure of allergic conditions. It aids digestion and helps relieve stomach ache and headache. The mint varieties come in a number of good and useful flavors. Chocolate mint is used in desserts, Spearmint for drinks, Peppermint for drinks & desserts, Pineapple mint for salads & cooking and garden mint for general cooking. These wonderful facts from these and sources have served to increase the magnitude of the herb.

A popular Indian snack - the Minty Pakoda that tastes great with a cup of hot Masala Chai / Tea, especially on cold rainy evenings. On the other days, it says "today is special too". With just a little bit of preparation, you can serve this. It's almost instant.


Channa Dal 2 cups

Cornflour 2 Tbsp

Mint 4 Tbsp

Cabbage ½ cup

Green Chilli 4 -5

Ginger ½”

Turmerric Pd a pinch

Salt to taste


Soak the lentil in enough water for an hour. Drain well and grind to a paste with ginger and green chillies. Add very little water. If watery, the pakoda will absorb more oil.

Add corn flour, chopped mint, grated cabbage, turmerric powder and salt to taste. Mix well.

Heat oil in a deep pan and drop spoonfuls of the mixed batter in hot oil and deep fry until golden. Drain on absorbent paper.

Have hot-hot pakoda's with tea/black tea.

This goes to Weekend Herb Blogging # 197 @ The Cabinet of Prof. Kitty. Event created by Kalyn of Kalyn'sKitchen; now in the hands of Haalo of Cook Almost Anything.


Divya Vikram said…
Great idea of adding mint to the pakodas.

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