Pakodas are a savior when you have guests at your place, and the good thing is that you can make pakodas out of anything.. I have this assorted pakodas for onion, potatoes, cauliflower and paneer.. But never the less, there can be many many more types of pakodas…
Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people
- 1-1/2 cup Gram Flour (besan)
- Salt to taste
- 1/2 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1 medium Onion chopped length wise
- 1 medium Potato chopped as round chips
- 1 cup of Cauliflower florets
- 1 cup of Paneer chopped as large cubes
- 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
- 1 tea spoon Chaat Masala
- 1/2 tea spoon Garam Masala
- Oil to deep fry
Mix all the ingredients except oil, onions, potatoes, cauliflower and paneer in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.
Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.
- For Onion Pakodas, separate the onion rings using fingers, and drop these in the batter. Coat them properly.
- For Potato Pakodas, drop these in the batter. Coat them properly.
- For Cauliflower Pakodas, drop these in the batter. Coat them properly.
- For Paneer Pakodas, slice each cube from middle, sprinkle some chaat masala over it. Make a sandwich of the two paneer slices and dip it in the batter. Coat it properly.
Now take some onion/potato/cauliflower/paneer covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.
Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.
Take a perforated spatula and separate out the pakoras from each other if they have started sticking. Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.
- Sprinkle some chaat masala before serving.
- Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
- Try it at tea time with a hot cup of tea and tomato ketchup.