Assorted Pakodas

How can one let monsoon pass us by without the mere mention of pakodas? But there is a pakoda world beyond onions, potatoes, and paneer! Every geographical region, every community has a set of pakodas that are typical to them, and this opens up a world of opportunities for us every time it belts down!

Ripe Banana and Methi Pakodas

Ingredients:

  • 1/2 cup mashed ripe banana
  • 1 cup packed methi leaves, chopped
  • 2 tablespoons garlic-green chile paste
  • 3 tablespoons rice flour
  • 1/2 cup Besan (roasted bengal gram flour)
  • 1/4 teaspoon soda bicarb
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon crushed Ajwain
  • 1 teaspoon powdered sugar
  • Salt to taste
  • 1 tablespoon hot oil

Method:

Mix all ingredients together to make a pakoda batter using little water at a time, adding the tablespoon of hot oil at the very end, whisking well. Heat oil in a deep pan. Drop spoonfuls of the batter into the pan of hot oil and deep fry. Serve hot!

Date Pakodas

Ingredients:

Method:

Mix the besan, ajwain, red chili powder, turmeric powder, soda bicarb, coriander seeds, fennel seeds, garlic-green chili paste, salt and sugar together with a little water to make a thick pakoda batter. Add the tablespoon of hot oil at the very end and whisk well. Dip each date in this batter and deep fry. Serve hot!

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