HomePAKODA PARTY | A treat this monsoon season with a hot cuppa...

PAKODA PARTY | A treat this monsoon season with a hot cuppa chai..!

By – Celebrity Master Chef- Dr. Kaviraj Khialani.

Pakoda or bhajiyas, fritters or beignets as they are also addressed as are one of the all-time favorite foods which are relished with the downpour. Garma garam chai and a hot plate of assorted pakodas from the onion bhajiyas to the batata bhajiya, mix veg pakoda to the chutney wala paneer pakoda they all sound so very enticing to the ears and are a sure treat for the taste buds!

It’s not that we need to have a platter full of them and spoil our diet patterns and fitness routines. We all do feel the urge at times to indulge into those foods which we have grown up eating since childhood and going in tune with the season and having a couple of them is totally fine to do so.

While most of the pakoda and bhajiya concepts revolve around gram flour or besan or chana dal atta as we know of it. There are a few recipes in which we do try adding a little rice flour as well to enhance the crispiness and texture quotient in the end product upon frying.

Spices, flavors, ingredients and concoctions are very interesting to do when making pakodas and I remember the times when I could come back home and upon entering that aroma of the pakodas being done in my home kitchen was always so very inviting and it would just elevate the mood to level next seeing a whole variety of them with the kullad wali masala chai to add to the experience. Here are a few of my recipes with pakodas and bhajiyas with a little twist of creative ideas and a bit of fusion to relish!

Recipe-1] SPICY CAULIFLOWER & NOODLE PAKODAS

Ingredients

  • Cauliflower-150 gms cut into small pieces/ grated.
  • Oil- 2 tsp
  • Ginger-garlic-chili paste-1 tsp mix
  • Salt to taste
  • Boiled noodles- 1 cup, cut into small pieces
  • Boiled mashed potato-1/2 cup
  • Chaat masala powder-1/2 tsp
  • Chopped coriander leaves- 2 tsp
  • Red chili sauce-1 tsp
  • Chopped coriander leaves- 2 tsp
  • Grated cheese- 2 tsp
  • Mixed herbs-1/2 tsp
  • Chili flakes-1/2 tsp

For the batter to dip and fry :

  • Besan/gramflour-1 cup
  • Rice flour/ corn flour-2 tsp
  • Salt to taste
  • Oil-2 tsp
  • Soda bi carb-1/2 tsp
  • Water as needed.

To serve with assorted dips/sauces/chutneys.

Method:

  1. In a pan heat oil add in the ginger-garlic-chili paste, add in the cauliflower and saute for 2 mins, add in the noodles, salt, pepper, mixed herbs, chili flakes, sauces, potatoes and mix well.
  2. Cook for 2-3 mins on a medium flame once it all comes together remove into a plate and allow to cool, add coriander leaves and cheese and mix well, shape into lemon sized balls and keep in a plate to chill for 12- 15 mins.
  3. Meanwhile prepare a nice thick coating texture batter with besan, rice flour, salt, 1 tsp oil, baking soda and little red chili powder and using water get the batter to a nice coating texture, allow to rest for 10-12 mins.
  4. Heat oil in a kadai for deep frying, dip and coat the prepared noodle and cauliflower balls and slowly slide them into the medium hot oil. Cook them from all sides turning carefully until golden browned, remove onto a kitchen paper and drain excess oil, serve hot with dips/chutneys/sauces.

Recipe-2] TONGUE TICKLING TANGY FISH PAKODAS

Ingredients:

  • Bassa/ghol/boneless fish- 350-400 gms cut into slices.

For the marination on the fish:

  • Oil-2 tbsp.
  • Ginger-garlic- chili paste- 1 tsp mix
  • Salt and crushed black pepper to taste
  • Red chili powder-1/2 tsp
  • Turmeric powder-1/4 tsp
  • Lime juice-2 tsp
  • White vinegar-1 tsp
  • Chaat masala-1/2 tsp

For the batter to coat and fry:

  • Besan- 1 cup
  • Rice flour- 2 tsp
  • Salt to taste
  • Oil-2 tsp
  • Cooking soda/ soda bi carb-1/2 tsp
  • Water as needed
  • Oil to fry

To serve with: assorted dips/chutneys/ sauces.

Method:

  1. Clean, wash and cut the fish into ½ inch thick slices and apply the marination on it and keep refrigerated for 15-20 mins.
  2. In a mixing bowl combine together ingredients for the batter and using water prepare a nice thick coating texture batter and allow to rest for 12-15 mins.
  3. Heat oil in a kadai for frying the fish, dip every piece in the batter coat on both sides and carefully slide it into the medium hot oil and allow to cook for 3-4 mins, remove and drain off the excess oil sprinkle a little chaat masala on the pakodas and serve hot.

Recipe-3] CHEESY DOUBLE ROTI PAKODAS

Ingredients

  • Sliced bread-white/brown- 6-8 sliced
  • Cottage cheese/paneer- 150gms
  • Schezuan chutney/sauce- 2-3 tbsp.
  • Tomato ketchup-2 tsp
  • Salt and pepper to taste
  • Green chutney- 2-3 tbsp.
  • For the batter to coat and fry:
  • Besan-1 cup
  • Rice flour/corn flour -2 tsp
  • Oil-2 tsp
  • Salt and pepper to taste
  • Red chili powder-1/2 tsp
  • Ajwain- ½ tsp
  • Turmeric powder-1/4 tsp
  • Soda bi carb-1/2 tsp
  • Water as needed.

Method:

  1. Prepare all the ingredients for the cheesy double roti pakodas.
  2. Cut the cottage cheese or paneer into1/2-inch-thick slices and apply salt, pepper, chaat masala and keep aside for 10 mins.
  3. Apply little schezuan chutney, tomato ketchup, green chutney on the alternate bread slices and place the paneer slice in between and sandwich it, keep refrigerated for 12-15 mins.
  4. Prepare the besan batter along with the mentioned ingredients and using water prepare a nice thick batter of coating texture and allow to rest for 12-15 mins.
  5. now dip the prepared double roti sandwiches into the batter and slide it carefully into the oil and fry to a nice golden color on all sides, remove, drain for excess oil and cut into triangles and serve with dips and chutneys.

Recipe 4] FUSION CHICKEN PAKODAS

Ingredients:

  • Boneless chicken cubes- 1 cup/ 180-200gms

For the marination of the chicken:

  • Oil-1 tsp
  • Ginger-garlic-red chili paste-2 tsp mix
  • Salt and pepper to taste
  • Lime juice-2 tsp
  • Peanut butter-2 tsp
  • Red chili sauce-2 tsp
  • White wine/vinegar-2 tsp
  • Kasuri methi- 1 tsp
  • Soy sauce- 1 tsp

For the batter to coat and fry:

  • Besan-1 cup
  • Rice flour/ corn flour-2 tsp
  • Salt to taste
  • Oil-2 tsp
  • Garam masala powder-1/4 tsp
  • Chaat masala- ½ tsp
  • Soda bi carb-1/2 tsp
  • Water as needed

Method:

  1. Clean, wash and cut the boneless chicken cubes and marinate as per the list of ingredients above and keep refrigerated for 12-15 mins.
  2. In a mixing bowl combine together all the ingredients for the batter and prepare a nice coating texture batter and rest for 10-15 mins.
  3. Heat up the oil in a kadai on a medium flame and dip the chicken pieces in the batter and slowly slide them into the med.hot oil and cook for 3-4 mins or until softer and tender, remove drain off the excess oil and serve hot with dips, chutneys, sauces and relishes to go alongside.
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