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5 Types of Pakoda Recipe – Pakoda platter

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Recipes in this Video

3 recipes
vegetariangluten-free

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

  1. 1In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.
  2. 2Gradually add water to the dry ingredients to form a smooth batter.
  3. 3Chop the mixed vegetables into small pieces and add them to the batter, mixing well to coat.
  4. 4Heat oil in a deep frying pan over medium heat.
  5. 5Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.
  6. 6Fry the pakodas in batches, making sure not to overcrowd the pan.
  7. 7Fry until they are golden brown and crispy, about 4-5 minutes.
  8. 8Remove the pakodas with a slotted spoon and drain on paper towels.
  9. 9Serve hot with green chutney or ketchup.

Equipment

Mixing bowlDeep frying panSlotted spoonPaper towels
🌶️🌶️🌶️Low
vegetarianveganplant-basedgluten-freenut-freesoy-free

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

  1. 1Combine corn kernels, gram flour, and rice flour in a mixing bowl.
  2. 2Finely chop onion, green chilies, and ginger; add to the bowl.
  3. 3Add chopped coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt.
  4. 4Mix well until all ingredients are coated with flour.
  5. 5Gradually add water to form a thick batter.
  6. 6Heat oil in a deep frying pan over medium heat.
  7. 7Once the oil is hot, drop spoonfuls of the batter into the oil.
  8. 8Fry until golden brown and crispy, about 4-5 minutes per batch.
  9. 9Remove pakodas with a slotted spoon and drain on paper towels.
  10. 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

mixingfrying

Equipment

mixing bowldeep frying panslotted spoonpaper towels
🌶️🌶️🌶️Mediumglutencorn

Also Known As

Corn FrittersBhutte ke Pakode

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

  1. 1Peel the bananas and slice them into thin rounds or long strips.
  2. 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
  3. 3Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the banana slices.
  4. 4Heat oil in a deep frying pan over medium heat.
  5. 5Dip each banana slice into the batter, ensuring it is well coated.
  6. 6Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
  7. 7Fry until golden brown and crispy, about 3-4 minutes per side.
  8. 8Remove the pakodas from the oil and drain on paper towels to remove excess oil.
  9. 9Serve hot with chutney or sauce of your choice.

Equipment

Deep frying panMixing bowlSlotted spoonPaper towels
🌶️🌶️🌶️Low

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