One beetroot was sleeping in my refridgerator for a long time. Lasttime when I made beetroot poriyal, it was left with me at end as noone had interest. An idea striked suddenly and they were transformed to pakodas shorlty. My usual pakoda are made of onion and gramflour. This is very different as it is made with moongdal and had the slight sweetness of beets. In fact I thought it was a healthy pakodas though being deepfried.
Oil - to deep fry
To coarsely Grind:
Fennel seeds - 1 tsp
Garlic - 3 crushed into pieces
2. To this add the beetroot, onions, curry and coriander leaves. Mix salt to this.
5. Drain the oil well and serve hot.