Crispy Sooji Pakode – Rawa Mix Veg Bhajiya Recipe

    sooji-pakora

    Crispy Sooji Pakode – Rawa Mix Veg Bhajiya Recipe

    Try out this crispy variation in Pakora recipe with Sooji Pakora. Adding sooji to the pakora makes it more appealing. These bite sized delights when served with green coriander chutney or tomato sauce tastes amazing. Sipping a hot cup of tea and enjoying a platter full of these pakoras will keep you drooling for more.

    Here is an easy recipe with step by step pictures to make Crispy Sooji pakoras. Try this flavorful recipe this monsoon. I am sure this will be relished by both kids as well as adults. You can have it as an evening snack or whenever you crave for something spicy and delicious. It takes no time to get prepared. You can prepare it when your guest arrives without any notice.

    Direction :

    Getting Ready :

    Chop the veggies.

    sooji pakoraMaking :

    Take 1 cup semolina and transfer it to a big mixing bowl. Add ¾ cup whisked curd. Mix well. Add little water to it. Keep the batter little thin as semolina puffs up.
    Once done with making batter mix veggies and spices to it.

    sooji pakora

    Add ½ cup finely chopped bell peppers, ½ cup finely chopped cauliflower, 2 to 3 tbsp finely chopped green coriander, ½ inch ginger baton (finely chopped), 2 to 3 green chili (finely chopped), ¾ tsp salt or to taste and mix everything really well. If the batter appears little thick so add some water and keep aside for 5 minutes to set. For making this much batter we have used more than half cup of water. After 5 minutes add less than ¼ tsp baking soda and mix well.

    sooji pakora

    Heat enough oil for frying the pakoras. Check if the oil is sufficiently hot. Bring your hand over the wok and you will feel the warmth. Once the oil is rightly hot. Drop one pakora first to check. Drop more pakoras. You can keep the size of pakoras big or small as per your preference. Keep the flame medium.

    sooji pakora

    When pakoras slightly brown from beneath, flip the sides and continue frying until they get golden brown in color from all sides.Pakoras have turned golden brown, drain them out.Hold the ladle on the edge of the wok like this so that excess oil drains back to the wok.Place the fried pakoras over a plate. Similarly fry remaining pakoras as well.

    sooji pakoraServing :

    Steaming hot, crispy and lip smacking semolina pakoras are ready these make perfect snacks during the rains. These pakoras gets cooked so instantly that any sudden guests at your home can be served with these pakoras quickly. You can prepare these pakoras for supper and serve steaming hot. Serve these pakoras with green coriander chutney, tomato sauce or any other sauce as per your preference. It takes 4 to 5 minutes for frying pakoras at once. This much quantity of pakoras is sufficient for 2 to 4 members.

    Suggestion :

    • You can use finely or thick textured semolina.
    • You can use any veggies as per your preference like finely chopped baby corns, chopped spinach, bell peppers and cauliflower,cabbage or make these pakoras without any veggies.
    • Adding baking soda helps make the pakoras crispy and puffy.
    • While making the batter make sure you keep it little thick.Don’t make it too thin in consistency.
    Crispy Sooji Pakode - Rawa Mix Veg Bhajiya Recipe sooji-pakora
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Semolina – 1 cup (180 gms )
    • Whisked curd- ¾ cup
    • Capsicum- ½ cup ( Finely chopped )
    • Cauliflower – ½ cup ( Finely chopped )
    • Green Coriander- 2 to 3 tbsp (finely chopped)
    • Ginger – ½ inch piece (finely chopped)
    • Green chili – 2 to 3 (finely chopped)
    • Salt- ¾ tsp (or to taste)
    • Baking Soda – Less than ¼ tsp
    • Oil – for frying
    Instructions
    1. Chop the veggies.
    2. Take 1 cup semolina and transfer it to a big mixing bowl. Add ¾ cup whisked curd. Mix well. Add little water to it. Keep the batter little thin as semolina puffs up.
    3. Once done with making batter mix veggies and spices to it.
    4. Add ½ cup finely chopped bell peppers, ½ cup finely chopped cauliflower, 2 to 3 tbsp finely chopped green coriander, ½ inch ginger baton (finely chopped), 2 to 3 green chili (finely chopped), ¾ tsp salt or to taste and mix everything really well. If the batter appears little thick so add some water and keep aside for 5 minutes to set. For making this much batter we have used more than half cup of water. After 5 minutes add less than ¼ tsp baking soda and mix well.
    5. Heat enough oil for frying the pakoras. Check if the oil is sufficiently hot. Bring your hand over the wok and you will feel the warmth. Once the oil is rightly hot. Drop one pakora first to check. Drop more pakoras. You can keep the size of pakoras big or small as per your preference. Keep the flame medium.
    6. When pakoras slightly brown from beneath, flip the sides and continue frying until they get golden brown in color from all sides.Pakoras have turned golden brown, drain them out.Hold the ladle on the edge of the wok like this so that excess oil drains back to the wok.Place the fried pakoras over a plate. Similarly fry remaining pakoras as well.

     

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