Pakoda is a popular snack of India. It is usually teamed up with tamarind chutney, ketchup or tea.
Pakora is a mouth-watering crispy fried snack food item. It originated in India and is prepared across South Asia. The term Pakora is derived from the Sanskrit word 'pakvava?a'. Pakora is known by different names in different places like in southern states of India, it is called as bajji.
Pakoras are generally prepared by taking one or two ingredients such as onion, potato, spinach, plantain etc., and dipping them in a batter of gram flour and then deep-frying them. There are varieties of Pakoras and they are usually teamed up with tamarind chutney, ketchup or tea. This delicious snack is served as starter or appetizer in various festivals like weddings, birthdays, or similar occasions.
Some of the popular Pakoras and their preparation methods are as follows:
Palak (Spinach) Pakoda Ingredients
Spinach - 200 gms
Gram flour - 300 gms
Salt - 3/4 tea spoon
Green chilli - 2-4
Red chilli powder - less than 1/4 tea spoon.
Kasoori methi - 1 table spoon
Oil to fry the fritters
Sieve the gram flour in a bowl and make a thick batter of it by adding water. Leave the batter for 15-20 minutes.
Cut the spinach leaves into pieces and wash them properly.
Put the leaves over the strainer to strain all the water from them.
Now chop the leaves.
Whisk the gram flour batter once again and add chopped spinach leaves, salt, red chilli powder, green chilli, kasoori methi into it.
Mix all the ingredients well and whisk the batter on more time.
Heat oil in a pan to fry the fritters.
Take a small portion of the batter either with hands or with a spoon and put it into the pan.
Put 5-6 fritters at one time.
Deep fry the fritters on a medium flame.
Take a plate and put a napkin over it.
Take out the fritters from the pan once they turn brown and keep them over the napkin on a plate.
Aloo (Potato) Pakora Ingredients
Gram flour - 200 gms
Potato - 250 gms
Red chilli powder - 1/4 tea spoon
Coriander powder - 1 tea spoon
Coriander leaves - 50 gms
Green chilli - 5 or 6
Salt to taste.
Oil to fry
Make a batter of gram flour by mixing it with water.
Sieve the flour in a bowl and pour 150 gms water in it. Whisk the batter nicely so that all the lumps are dissolved.
Add salt, red chilli powder, coriander powder and coriander leaves into the batter and mix well. Keep aside for 15 minutes.
Meanwhile peel the potatoes and cut them into fat round slices.
Heat oil in a pan.
Once the oil is heated to a desired temperature take one potato slice and dip it into the flour batter. Put this slice into the pan to fry.
Make 4-5 pakoras in the same way and fry them until they turn deep brown in colour.
Now take them out on a plate and serve hot.
Gobi (Cauliflower) Pakora Ingredients
Besan- 1 cup
Red chilli powder- 1/2 tsp
Water- 1 cup
Oil- 4 cups
Mango powder or amchur - 1 tsp
Salt to taste
Wash cauliflower and cut into pieces.
Add water to besan and make a thick batter.
Add red chilli powder and mango powder. Blend it well.
Heat the oil in a pan.
Dip each piece of cauliflower in batter.
Fry these pieces one by one till they turn golden brown.
Onion Pakora Ingredients
Onion- 3 medium size, finely sliced
Gram flour- 1/2 cup
Rice flour- 1/4 cup
Ginger- 1 teaspoon, grated
Curry leaves- 5-7, chopped, optional
Red chilli powder- 1/2 teaspoon
Coriander leave- 2 tablespoons, finely chopped
A pinch of baking soda
Oil for deep frying
Salt to taste
Take sliced onion in a large bowl.
Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
Mix all the above mentioned ingredients well and keep aside for 10 minutes.
Add water little by little and mix all the ingredients. The sliced onions have to be coated well with flour batter.
Heat oil in a deep pan over medium flame.
Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in colour.
Take them out using slotted spoon and drain excess oil.
Place them on paper towel in a plate to absorb excess oil.
Repeat the process for remaining batter and deep-fry in batches.