What if it starts raining on an evening? What if I didn’t prepare the dosa batter on a holiday? What if there is no upma rava in my kitchen on a holiday? What if some guests turn up at my place on an evening when I don’t have much to serve them? Simple.. I will rush into my kitchen and return with a plate of piping hot aloo pakoras or onion bhajiyas 🙂 , the savory fritters that are a very popular component of the Indian chaat.
Rich in calories, pakora is a deep fried snack available all across the country. Vegetables like onions, potatoes, spinach, cauliflower, raw plantain and green chillies are dipped in spicy besan (gram flour) batter and then are deep-fried. Pakoras are all-time favorite snacking option for Indians and perfect for a rainy day. These crispy treats are delicious when teamed up with a cup of hot coffee or tea.
Majority of Indian population relishes vegetarian pakoras and bhajiyas like palak pakora, bhajiyas like palak pakora, pyaz bhajji, bread pakora, paneer pakora etc. But the trend to savor non-vegetarian options like chicken pakora, fish pakora is also on rise.
Preparation Time: 15 minutes
Cooking Time: 15 – 20 minutes
Ingredients: Any one of the vegetables – Potato, Raw Plantain, Paneer, Capsicum; 1 cup Gram flour (besan); 2/3 cup of water; 1 tsp Asafetida, 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilly powder; 1/4 tsp Garam Masala; A pinch of Baking Soda or you can use Soda too; Salt to Taste and Oil to deep fry.
In a mixing bowl, take the gram flour, red chilly powder, turmeric powder, salt, asafetida and garam masala. Add 2/3 cup of water and mix it into a smooth batter without any lumps. Peel off the potatoes or plantain and slice those thinly. Dip the slices in the batter evenly and gently place in the medium hot oil for frying in the pan. Turn over when one side is cooked partly; flip them and fry the pakoras till those are golden in color and crisp. Take them in a bowl covered with paper kitchen towel to remove the oil. Serve them hot with some mint chutney or tomato sauce.