5 Types of Pakoda Recipe – Pakoda platter
Recipes in this Video
Ingredients
- ●1 cup besan (gram flour)
- ●1/2 cup water
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1 cup mixed vegetables (potatoes, carrots, peas)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.
- 2Gradually add water to the dry ingredients to form a smooth batter.
- 3Chop the mixed vegetables into small pieces and add them to the batter, mixing well to coat.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.
- 6Fry the pakodas in batches, making sure not to overcrowd the pan.
- 7Fry until they are golden brown and crispy, about 4-5 minutes.
- 8Remove the pakodas with a slotted spoon and drain on paper towels.
- 9Serve hot with green chutney or ketchup.
Equipment
Corn Pakoda, a popular Indian snack, is often enjoyed during the monsoon season. Street vendors serve these crispy fritters hot, paired with tangy chutneys, making them a favorite comfort food. Variations exist across India, with some regions adding spices or vegetables to the mix, showcasing local flavors.
Ingredients
- ●corn kernels
- ●gram flour
- ●rice flour
- ●onion
- ●green chilies
- ●ginger
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●water
- ●oil
Instructions
- 1Combine corn kernels, gram flour, and rice flour in a mixing bowl.
- 2Finely chop onion, green chilies, and ginger; add to the bowl.
- 3Add chopped coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt.
- 4Mix well until all ingredients are coated with flour.
- 5Gradually add water to form a thick batter.
- 6Heat oil in a deep frying pan over medium heat.
- 7Once the oil is hot, drop spoonfuls of the batter into the oil.
- 8Fry until golden brown and crispy, about 4-5 minutes per batch.
- 9Remove pakodas with a slotted spoon and drain on paper towels.
- 10Serve hot with chutney or sauce.
Ingredient Alternatives
gram flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is gluten-free and adds protein.
rice flour
Healthier: almond flour
Cheaper: all-purpose flour
Almond flour adds a nutty flavor and is gluten-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large bananas (kela)
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1Peel the bananas and slice them into thin rounds or long strips.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 3Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the banana slices.
- 4Heat oil in a deep frying pan over medium heat.
- 5Dip each banana slice into the batter, ensuring it is well coated.
- 6Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the pakodas from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
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