Pakoras with Beetroot – Tibb-e-Nabawi

Pakoras with Beetroot

اللهُمَّ إِنَّكَ عَفُوٌّ كَرِيمٌ تُحِبُّ الْعَفْوَ فَاعْفُ عَنِّي

Pakoras with Beetroot


Ibn Al Qayyam wrote :

وأجودُه‏ الأبيضُ السمينُ، السريع النُّضج‏ ويُقلل ضرره السلقُ، والإسفاناخ

“The best type of Adas is the fat white Adas that digest faster, & eating lentils with beetroot & spinach will lesson their negative side effects”. So based on these principals, we prepared a Pakora recipe that was never designed earlier in this world.

After using whole Mung Daal flour & White Lobia Flour, I have almost forgotten the Black Chickpeas flour, both the Mung Daal & Black eyed peas Aataas are softer & better in taste. And regarding ordinary BESAN, it should be deleted from your kitchen.

Prepare the dough with Kalonji, grated coconut, Sumaaq, coriander seeds, Zeera, dried garlic, onions, citron zest & the BEETROOTS, fry only in Olive Oil if you need to keep your Triglycerides below the limit, Corn Oil is 99 % Triglyceride & it will make you sick, Sunflower Oil is almost the same, overloaded with unhealthy fatty acids.

Beetroot Pakoras with Black Eyed Peas flour & fried in Olive Oil, O my LORD, I had never tasted such a delicious food earlier………..