Category Archives: Pakora recipe

Gobi Pakora Recipes, How to make Gobi Pakora

Gobi Pakora Recipes, How to make Gobi Pakora

Gathering with friends and family are just incomplete without a platter full of pakoras. What better than steaming hot Gobhi Pakoras served with a dip. You can serve it to guests. Both kids and adults will savor its amazing taste. Relish this amazing and mouth drooling Gobhi Pakora which is crusty on outside and soft on the inside.

Here is the recipe of Yummy Gobhi pakora with pictures.  Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Floret the cauliflower and take them in a bowl. Wash them thoroughly with water then allow them to dry out completely.

Cauliflower pakora recipeMaking:

Take chickpea flour in a big mixing bowl and add water in small portions to make smooth and lump-free batter. Whisk the batter for 4-5 minutes continuously until it turns fluffy. Batter should be of pouring consistency, little more than ½ cup of water is used to make this batter.

Cauliflower pakora recipe

Now add green coriander, green chilies, ginger, red chilly powder and salt into the batter. Mix all the ingredients really well. You can substitute green coriander with coriander powder or dry fenugreek leaves. Batter for making pakodas is now ready.

Cauliflower pakora recipe

Place a wok on flame and pour enough oil into it to deep fry the pakodas. Dip 4-6 cauliflower florets into the batter and coat them nicely with the batter and drop them gently into the hot oil.

Cauliflower pakora recipe
Once the pakodas are fried from bottom, flip them and fry on medium flame until  golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Similarly, fry the rest of the pakodas as well. Gobi pakodas are now ready to serve.

Cauliflower pakora recipeServing:
Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestion

  • If you have no precaution in consuming too much oil then add a pinch of baking soda into the batter to make pakodas crispier.

Gobi Pakora Recipes, How to make Gobi Pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Chickpea flour – 1 cup
  • Cauliflower – 300 grams
  • Salt – more than ½ tsp or to taste
  • Red chilly powder - ½ tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 1 tbsp (finely chopped)
  • Oil – to fry pakodas
Instructions
  1. Florets the cauliflower and take them in a bowl. Wash them thoroughly with water then allow them to dry out completely.
  2. Take chickpea flour in a big mixing bowl and add water in small portions to make smooth and lump-free batter. Whisk the batter for 4-5 minutes continuously until it turn fluffy. Batter should be of pouring consistency, little more than ½ cup of water is used to make this batter.
  3. Now add green coriander, green chilies, ginger, red chilly powder and salt into the batter. Mix all the ingredients really well. You can substitute green coriander with coriander powder or dry fenugreek leaves. Batter for making pakodas is now ready.
  4. Place a wok on flame and pour enough oil into it to deep fry the pakodas. Dip 4-6 cauliflower florets into the batter and coat them nicely with the batter then drop them gently into the hot oil.
  5. Once the pakodas get fried from bottom, flip their sides and fry them on medium flame until they get golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Similarly, fry the rest of the pakodas as well. Gobi pakodas are now ready to serve.
  6. Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Corn Pakoda Recipes – Bhutte Ke Pakode

Corn Pakoda Recipes – Bhutte Ke Pakode

Munching on our favorite Corn pakora seems a bliss during the winter season. Winter is a season of sweet corns. You can make it and serve it with evening tea or you can also serve it as an appetizer in any party or gathering. Not only adults, I am sure the kids would relish it too.  These lip smacking Corn Pakoras will surely add more flavors on your platter.

Here is a quick and easy recipe to make crispy Corn Pakoras. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

Directions

Getting ready:

Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.bhutta pakoda

Making:

Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.bhutta pakoda

Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.  bhutta pakoda

Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.bhutta pakoda

Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.bhutta pakoda

 

Serving:

Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

Suggestions: 

  • If you are using sweet corn kernels then grind it coarsely in mixer grinder. Use this paste for making pakodas.
  • Make sure that the oil is sufficiently hot for frying the pakodas or else they will absorb too much of oil.
  • Instead of corn flour you can also use refined flour or chickpea flour.

Corn Pakoda Recipes - Bhutte Ke Pakodebhutta pakoda
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Corn/ sweet corn – 4
  • Corn flour – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger paste – 1 tsp (1 inch piece grated)
  • Green chillies – 2 (finely chopped)
  • Coriander powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Salt – ¾ tsp or to taste
  • Oil – for frying
Instructions
  1. Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.
  2. Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.
  3. Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.
  4. Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.
  5. Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.
  6. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

 

Makki ke khasta pakore – Veg Cornmeal Pakora – Crispy corn pakoda

Makki ke khasta pakore – Veg Cornmeal Pakora – Crispy corn pakoda

Yummy Veg cornmeal pakoras are so tempting that you won’t be able to resist them for sure. You can make these crisp cornmeal pakoras for small gathering or tea parties. Serve it with a steaming hot cup of tea or coffee in winter evenings and delish it.

Here is a quick and easy recipe to make Veg cornmeal fritters you can never miss out. Crispy and super delicious Cornmeal mix veg pakoras can be made anytime. You can serve these delectable crispy fritters with spicy coriander chutney, tomato ketchup or any other dip.

Direction:

Getting ready :

Take 100 grams cauliflower florets, washed thoroughly. Then chop the florets finely.Finely peel and chop the potato as well.  Also have 1 (100 grams) brinjal and chop it finely.

veg cornmeal pakora Making :
Strain 1.5 cups (225 grams) of maize flour in a mixing bowl.Then add water in small portions and prepare a batter with thick and dense consistency. Stir it well until the lumps dissolve completely. The dense batter is ready.

veg cornmeal pakora

Add the chopped veggies to the batter. Then add 3 to 4 finely chopped green chilies, 1 inch ginger piece grated, ¼ tsp red chilly powder, 1.5 tsp salt or to taste, 1 tsp coriander powder and 2 to 3 tbsp finely chopped green coriander. Mix all the ingredients well. Mixture for the pakoras is ready. 1.25 cups of water is used for making the batter.

veg cornmeal pakora

Put oil in a pan to flame and heat it sufficiently. Take some mixture on a spoon and drop it in the wok. You can place as many pakoras as possible in the wok at once. Now deep fry the pakoras until golden brown. Flip the sides when the pakoras get brown from beneath. Then fry until they get brown from the other side as well.

veg cornmeal pakora

Pakoras have now turned golden brown in color from all sides, drain them out on a plate. Tilt the ladle on the side of the wok so that excess oil drains back to the wok.Drain out the pakoras on a plate. Likewise fry all the pakoras. Make sure you always stir the mixture well prior frying the pakoras as water from the maize flour settles at the bottom. Once the pakoras are fried, turn off the flame.

veg cornmeal pakoraServing:

Crispy and super delicious Cornmeal mix veg pakoras are ready.You can serve these delectable pakoras with spicy coriander chutney or sweet chutney or tomato ketchup.

Suggestion:

  • You can use any vegetable as per your preference and taste to make the pakoras. You can use chopped spinach, cabbage or any other available in your home.
  • While making the batter, make sure that the batter is thick and not thin in consistency.
  • While frying the pakoras, make sure that the oil is sufficiently hot and the flame is also kept high.
  • Drop the pakoras in wok to deep fry and make sure you don’t over flood the wok.
  • Fry the pakoras on high flame until they get golden brown in color.

Makki ke khasta pakore - Veg Cornmeal Pakora - Crispy corn pakodaveg cornmeal fritters
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Corn flour – 1. 5 cup ( 225 gram )
  • Cauliflower- 100 gms ( floret )
  • Potato- 2 ( 150 gms)
  • Brinjal – 1 ( 100 gms)
  • Green Chili- 3 to 4 ( finely chopped)
  • Ginger Baton- 1 inch ( grated)
  • Red chili powder- ¼ tsp
  • Salt – 1.5 tsp (or to taste )
  • Coriander powder- 1 tsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Oil – to fry
Instructions
  1. Take 100 grams cauliflower florets, washed thoroughly. Then chop the florets finely.
  2. Finely chop the potato as well. Also have 1 (100 grams) brinjal, chop it finely.
  3. Strain 1.5 cups (225 grams) of maize flour in a mixing bowl.Then add water in small portions and prepare a batter with thick and dense consistency. Stir it well until the lumps dissolve completely. The dense batter is ready.
  4. Add the chopped veggies to the batter. Then add 3 to 4 finely chopped green chilies, 1 inch ginger piece grated, ¼ tsp red chilly powder, 1.5 tsp salt or to taste, 1 tsp coriander powder and 2 to 3 tbsp finely chopped green coriander. Mix all the ingredients well. Mixture for the pakoras is ready. 1.25 cups of water is used for making the batter.
  5. Put oil in a pan to flame and heat it sufficiently. Take some mixture on a spoon and drop it in the wok. You can place as many pakoras as possible in the wok at once. Now deep fry the pakoras until golden brown. Flip the sides when the pakoras get brown from beneath. Then fry until they get brown from the other side as well.
  6. Pakoras have now turned golden brown in color from all sides, drain them out on a plate. Tilt the ladle on the side of the wok so that excess oil drains back to the wok.Drain out the pakoras on a plate. Likewise fry all the pakoras. Make sure you always stir the mixture well prior frying the pakoras as water from the maize flour settles at the bottom. Once the pakoras are fried, turn off the flame.
  7. Crispy and super delicious Cornmeal mix veg pakoras are ready.You can serve these delectable pakoras with spicy coriander chutney or sweet chutney or tomato ketchup.

 

Grated Cauliflower Gobi Pakora

Grated Cauliflower Gobi Pakora

Grated Cauliflower pakoras are dipped in flour and deep fried. This delicious pakora makes the snack time more fun.   You can easily prepare Gobhi Pakora with ingredients like cauliflower, chickpea flour, rice flour and a flavorful mix of spices. These can be served  as snack or as a starter in any party.

Prepare Grated Cauliflower pakora with these easy steps and pictures. Serve these crispy and mouth-drooling grated cauliflower pakodas piping hot along with mustard sauce, kasundi, green coriander chutney or mint chutney. Enjoy!

Directions

Getting ready:
Remove the stalk and leaves from the cauliflower then wash it thoroughly with water and pat dry them. After that, grate the cauliflower manually with a grater on a plate. 1 cup of grated cauliflower is ready. You can also grate the cauliflower in food processor.

Grated gobhi ke pakodeMaking:
Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free and thick consistency batter. Add rice flour into the batter as well and mix it thoroughly. Smooth batter is ready.

Grated gobhi ke pakode
Now add salt, dry fenugreek leaves, green coriander, green chilies, ginger and red chilly powder into the batter. Mix everything really well and whisk the batter continuously for 2-3 minutes.

Grated gobhi ke pakode
Add grated cauliflower into the batter and mix it really well. Batter appears little thick so add some more water to it and mix it nicely. Batter for making pakodas is now ready, it should not be too thin or too thick in consistency. ¾ cup of water is used to make this batter.

Grated gobhi ke pakode
Place a wok on flame and pour enough oil into it to deep fry the pakodas. When the oil gets heated, drop a tsp of batter into it. Place 8-10 or as many pakodas as possible into the oil.

Grated gobhi ke pakode
Once the pakodas starts floating on the oil, flip their sides of the balls and fry them until they get golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the pakodas as well. Grated cauliflower pakodas are now ready to serve.

Grated gobhi ke pakodeServing:
Serve these crispy and mouth-drooling grated cauliflower pakodas piping hot along with mustard sauce, kasundi, green coriander chutney or mint chutney. Enjoy!

Grated Cauliflower Gobi Pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower – 250-300 grams
  • Chickpea flour – 1 cup
  • Rice flour/semolina – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Dry fenugreek leaves – 2 tsp
  • Red chilly powder - ¼ tsp
  • Ginger – 1 tsp paste or 1 inch baton grated
  • Salt – ¾ tsp or to taste
  • Green chilies – 2 (finely chopped)
  • Oil – to fry pakodas
Instructions
  1. Remove the stalk and leaves from the cauliflower then wash it thoroughly with water and pat dry them. After that, grate the cauliflower manually with a grater on a plate. 1 cup of grated cauliflower is ready. You can also grate the cauliflower in food processor.
  2. Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free and thick consistency batter. Add rice flour into the batter as well and mix it thoroughly. Smooth batter is ready.
  3. Now add salt, dry fenugreek leaves, green coriander, green chilies, ginger and red chilly powder into the batter. Mix everything really well and whisk the batter continuously for 2-3 minutes.
  4. Add grated cauliflower into the batter and mix it really well. Batter appears little thick so add some more water to it and mix it nicely. Batter for making pakodas is now ready, it should not be too thin or too thick in consistency. ¾ cup of water is used to make this batter.
  5. Place a wok on flame and pour enough oil into it to deep fry the pakodas. When the oil gets heated, drop a tsp of batter into it. Place 8-10 or as many pakodas as possible into the oil.
  6. Once the pakodas starts floating on the oil, flip their sides of the balls and fry them until they get golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the pakodas as well. Grated cauliflower pakodas are now ready to serve.
  7. Serve these crispy and mouth-drooling grated cauliflower pakodas piping hot along with mustard sauce, kasundi, green coriander chutney or mint chutney. Enjoy!

 

Noodles Pakora recipes – How to make crispy Noodles Pakora

Noodles Pakora recipes – How to make crispy Noodles Pakora

Noodles pakora, these crispy pakoras are prepared by fusing two different cuisines i.e. Chinese and Indian. Pakoras are one of the most relished snacks in India and they are prepared with several ingredients and veggies. You can have these pakoras as it is without any accompaniment or have them with any chutney.

Surprise your guests with this fusion recipe of noodles pakora. You can use pre-boiled noodles for making these pakodas. This crispy snack will surely become your kid’s favourite. So, try out making noodles pakoras with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

To boil the noodles, take enough water in a vessel to submerge the noodles completely and keep it on flame to simmer. When the water starts boling, add 1 tsp of oil and noodles in the vessel and cook until it becomes soft. Later, strain the noodles through a sieve and wash it under running water then transfer it to a bowl.

noodles pakoraMaking:

Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free batter. After this, add corn flour and some more water to it and whisk it continuously until the batter becomes smooth. More than ½ cup of water is used to make batter of this consistency.

noodles pakora

Now add red chilly powder, salt, mushrooms, ginger, green chilies and green coriander in the batter and mix all the ingredients properly. Then add noodles and cabbage in the batter and mix thoroughly. Batter for making pakodas is now ready.

noodles pakora

Place a wok on flame and pour enough oil in it to deep fry the pakodas. When the oil gets heated, drop some batter using a spoon or hand in the wok.

noodles pakora

As the pakodas starts floating on the surface of the oil, flip their sides and fry them on high or medium flame until they become golden brown from both the sides. Once they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the pakodas as well. Noodles pakodas are now ready to serve.

noodles pakoraServing:

Serve these crispy and lip-smacking noodles pakodas steaming hot along with tomato sauce and spicy green coriander chutney. You can also sprinkle some chaat masala on the pakodas.

Suggestions

  • Instead of corn flour you can add 1 to 2 pinches of baking soda into the batter to make crispy pakodas but baking soda absorbs too much of oil.
  • You can add any veggie such as beans, capsicum or anything else in the batter.

Noodles Pakora recipes - How to make crispy Noodles Pakora noodles pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cups
  • Noodles – 1 cup
  • Cabbage - ½ cup (thinly chopped)
  • Mushrooms – 2 (finely chopped)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Ginger baton – 1 inch (juliennes)
  • Green chilies – 1 to 2 (finely chopped)
  • Salt - ½ tsp or to taste
  • Red chilly powder - ¼ tsp
  • Corn flour – 2 tbsp
  • Oil – to fry pakodas
Instructions
  1. Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free batter. After this, add corn flour and some more water to it and whisk it continuously until the batter becomes smooth. More than ½ cup of water is used to make batter of this consistency.
  2. Now add red chilly powder, salt, mushrooms, ginger, green chilies and green coriander in the batter and mix all the ingredients properly. Then add noodles and cabbage in the batter and mix thoroughly. Place a wok on flame and pour enough oil in it to deep fry the pakodas. When the oil gets heated, drop some batter using a spoon or hand in the wok.
  3. As the pakodas starts floating on the surface of the oil, flip their sides and fry them on high or medium flame until they become golden brown from both the sides. Later, transfer them on a plate covered with kitchen paper towel and fry the rest of the pakodas as well. Noodles pakodas are now ready.
  4. Serve these crispy and lip-smacking noodles pakodas steaming hot along with tomato sauce and spicy green coriander chutney. You can also sprinkle some chaat masala on the pakodas.

 

Mysore Bonda Recipe | Mysore Bajji Recipe | Ulundu bonda recipe

Mysore Bonda Recipe | Mysore Bajji Recipe | Ulundu bonda recipe

Mysore bondas are deep fried pakoras or dumplings prepared with refined flour, rice flour and curd which are spiced up with some desi spices. These super yummy and mouth drooling bondas are crispy outside and fluffy inside. Mysore bondas make a very delightful treat for any party or serve them as snack with a steaming cup of tea.

This popular snack from Mysore cuisine is really easy to prepare. These delectable round shape fritters or bonda taste super when served steaming hot with any Indian dip like green coriander chutney or coconut chutney. It takes no time in making these Mysore bondas. So, here is a simple, quick and easy to follow recipe for Mysore bondas with step-by-step pictures. Go ahead and try out this recipe and impress your dear ones. Enjoy!

Directions

Making:

In a big mixing bowl add the following ingredients for making the mysore bonda- 1 cup refined flour, ¼ cup rice flour, ½ cup curd, ½ tsp cumin seeds and 2 green chilies (finely chopped), 1 inch finely chopped ginger piece, ¾ tsp salt or to taste and 1/3 tsp baking soda.

mysore bonda recipe

Mix everything really well. Now add water in little quantity to prepare a smooth batter. Whisk the batter more for 2 to 3 more minutes. Keep the consistency of the batter little thick and dense. For this much quantity of batter ¾ cup of water is been used.

mysore bonda recipe

Cover and keep the batter aside for 5 to 10 minutes to set and then use to make the bondas. After 10 minutes are over, add some green coriander to the batter and mix really well.

mysore bonda recipe

Take enough oil in a wok for frying the bondas and place it on flame to heat. To check if the oil is heated well, drop some batter into it. If the batter immediately starts floating on the surface, that means the oil is sufficiently hot. The oil for frying bondas should be heated well.

mysore bonda recipe

Take little amount of batter in your hands and drop it in the oil. The size of bondas can be small or big as per your desire.

mysore bonda recipe

The bondas have started rising to the surface, turn the sides and continue frying until they get golden brown in color. When the bondas turn golden brown, drain them out on a plate with kitchen paper towel to remove the excess oil. Hold the ladle over the wok so that extra oil drains back to it. Continuing making the bondas until the whole batter is utilized.

mysore bonda recipeServing:

Lip smacking and mouth drooling Mysore bondas are ready. It takes 4 to 5 minutes for frying bondas at one time.

mysore bonda recipe

These steaming hot Mysore bondas are crispy from outside and soft from inside. Serve them steaming hot with any Indian chutney or dip as side assortment like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and relish eating.

Suggestions:

  • While making the batter make sure you don’t give it too thin consistency. Keep the batter little thick in consistency, even dense than the batter used for making pakoras.

Mysore Bonda Recipe | Mysore Bajji Recipe mysore bonda recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 1 cup (125 grams)
  • Rice flour – ¼ cup (50 grams)
  • Curd – ½ cup
  • Coriander leaves – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Green chilies – 2 to 3 (finely chopped)
  • Ginger – 1 inch piece (finely chopped)
  • Salt – ¾ tsp or to taste
  • Baking soda – ⅓ tsp
  • Oil for frying
Instructions
  1. In a big mixing bowl add the following ingredients for making the mysore bonda- 1 cup refined flour, ¼ cup rice flour, ½ cup curd, ½ tsp cumin seeds and 2 green chilies (finely chopped), 1 inch finely chopped ginger piece, ¾ tsp salt or to taste and ⅓ tsp baking soda.
  2. Mix everything really well. Now add water in little quantity to prepare a smooth batter. Whisk the batter more for 2 to 3 more minutes. Keep the consistency little thick and dense. For this much quantity of batter ¾ cup of water is been used. Cover and keep the batter aside for 5 to 10 minutes to set and then use to make the bondas. After 10 minutes are over, add some green coriander to the batter and mix really well.
  3. Take enough oil in a wok for frying the bondas and place it on flame to heat. To check if the oil is heated well, drop some batter into it. The batter immediately starts floating on the surface, the oil is sufficiently hot. The oil for frying bondas should be well heated.
  4. Take little amount of batter in your hands and drop it in the oil. The size of bondas can be small or big as per your desire.
  5. The bondas have started rising to the surface, turn the sides and continue frying until they get golden brown in color. When the bondas turn golden brown, drain them out on a plate with kitchen paper towel to remove the excess oil. Hold the ladle over the wok so that extra oil drains back to it. Continuing making the bondas until the whole batter is utilized.
  6. Lip smacking and mouth drooling Mysore bondas are ready. It takes 4 t 5 minutes for frying bondas at one time. These steaming hot Mysore bondas are crispy from outside and soft from inside. Serve them steaming hot with any Indian chutney or dip as side assortment like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and relish eating.

 

Paneer Pakora Recipe

Paneer Pakora Recipe Video – Paneer Pakoda Recipe

Paneer pakoda makes a delicious accompaniment when served with steaming hot cup of tea or coffee. It is also served with tomato sauce and green coriander chutney. We all enjoy having pakodas during raining seasons. Paneer pakoda is very easy to prepare at home just slit the paneer chunks and spread some chaat masala on them. Dip them into the batter and deep fry them till golden brown in colour.

Pakodas are all time favorite snack and pakodas made with paneer is something that no one will say no. You can serve it to your guests. They will love it for sure. So, try out making paneer pakodas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take the paneer and cut it into ¾ cm thick piece. Further cut that piece into two. Similarly, cut the remaining paneer.

paneer pakodaMaking:

Take chickpea flour in a big mixing bowl and add water in small portions to make a smooth lump-free batter. Make the batter with pouring consistency as required for making pakodas. Little more than ½ cup of water is used for making the batter.

paneer pakoda

Now add salt, red chilly powder and coriander powder into the batter. Mix everything really well and whisk the batter continuously for 3-4 minutes. Keep the batter aside for 10 minutes to set.

paneer pakoda

Meanwhile, stuff the paneer. For this, lift a paneer piece and slit it from between keeping the other end joint. Now sprinkle some chaat masala and spread it evenly. Likewise, prepare the rest of the paneer chunks.

paneer pakoda

Place a wok on flame and pour enough oil into it to deep fry the pakodas. Dip a paneer chunk into the batter and fold it nicely with the batter. Drop it into the hot oil. Place as many pakodas as possible into the wok.

paneer pakoda

Keep the flame on medium. Once the pakodas gets fried from beneath, flip their sides. Keep flipping their sides and fry the pakoras until they turn golden brown in colour.

paneer pakoda

When the pakoras are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas. Paneer pakoras are now ready.

paneer pakodaServing:

Serve this mouth-watering and luscious paneer pakodas steaming hot along with tomato sauce, green coriander chutney or any chutney you like. Enjoy!

Paneer Pakora Recipe paneer pakoda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Paneer – 300 grams
  • Salt – less than ½ tsp or to taste
  • Red chilly powder - ½ tsp
  • Coriander powder - ½ tsp
  • Chaat masala – 1 tsp
  • Oil – to fry pakodas
Instructions
  1. Cut the paneer into cubes. Then slit and fill some chaat masala in them.
  2. Take chickpea flour and add water, salt, red chilly powder and coriander powder. Mix it really well and make a batter.
  3. Heat some oil in a wok. Dip a paneer chunk into the batter. Drop it into the hot oil. Keep the flame on medium. Keep flipping their sides and fry the pakoras until they turn golden brown in colour.
  4. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas. Paneer pakoras are now ready.
  5. Serve this mouth-watering and luscious paneer pakodas steaming hot along with tomato sauce, green coriander chutney or any chutney you like. Enjoy!

 

Mix Vegetable Pakoda Recipe Video – Mixed Vegetable Pakora

Mix Vegetable Pakoda Recipe Video – Mixed Vegetable Pakora

Mix veg pakoda is prepare by adding some chopped veggies into the chickpea flour batter. The flavorful Indian spices added in it enhances the taste of the pakodas as well. We all relish eating pakodas. This mix veg pakodas is a simple way to make your children eat those veggies that they pinch their nose at. You can add any veggies of your choice or availability.

Serve this crispy and delicious mic veg pakodas to your guests. They will love it for sure! It tastes so delicious that you can have it as it is without any chutney. This pakodas are nutritious as well as they contains various veggies in them. So, definitely try out making mix veg pakodas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Thoroughly rinse cauliflower and drain out excess water from it. Allow it to dry out completely. After that, chop the florets of cauliflower into small pieces.

mix veg pakora

Similarly, wash the cabbage thoroughly with water. Remove excess water from it. Let it dry out completely. Then finely chop the cabbage as well.

mix veg pakora

Pluck the spinach leaves and fenugreek leaves. Discard its stalk. Wash the green leaves thoroughly with water. Place them on colander until it becomes dry. After that, chop them finely as well. Peel the potato and wash it nicely. Then chop it into small chunks.

mix veg pakoraMaking:

Take all the chopped veggies into a big mixing bowl. Add ginger paste, salt, chopped green chillies, chopped green coriander and red chilly powder into it. Mix all the ingredients nicely into the veggies.

mix veg pakora

After that, add dry chickpea flour into the veggies. Add as much chickpea flour as required to bind the veggies. Mix it really well with hand.

mix veg pakora

Now add little water to it. Bind the mixture really well. Pakoda mixture is now ready. ½ cup of water is required to bind the mixture.

mix veg pakora

Take enough oil in a wok to deep fry the pakodas. Oil should be very hot to fry the pakodas. Pinch some mixture and bind it with fingers. Drop it into the oil. Place as many pakodas as possible into the wok.

mix veg pakora

Once the pakodas get fried from beneath, flip their sides. Keep flipping the pakodas and fry them until they turn golden brown in colour. It takes around 6-7 minutes to fry a batch of pakodas. Keep the flame on medium or medium-high.

mix veg pakora

Pakodas are fried aptly. Lift them with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer the pakodas on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Pakodas are now ready.

mix veg pakoraServing:

Sprinkle some chaat masala on these crispy and delectable mix veg pakodas and serve them steaming hot with a side assortment of tomato sauce, chilly sauce, green coriander chutney or any chutney you desire. Enjoy!

mix veg pakoraSuggestions

  • Here we have used veggies as per our taste and availability. You can use any veggies according to your taste or availability. You can add brinjal, zucchini, bottle gourd, capsicum or whatever you want.
  • For 4-5 members

Mix Vegetable Pakoda Recipe Video - Mixed Vegetable Pakora mix veg pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (200 grams)
  • Cauliflower – 100 grams (
  • Potato – 1
  • Cabbage – 100 grams
  • Spinach – 1 cup (finely chopped)
  • Fenugreek leaves – 1 cup (chopped)
  • Green coriander – 3-4 tbsp (finely chopped)
  • Ginger paste – 1 tsp (1 inch baton grated)
  • Salt – more than 1 tsp or to taste
  • Green chilly – 2-3 (finely chopped)
  • Red chilly powder – ¼ tsp
  • Chaat masala – 1 tsp
  • Oil – to fry pakodas
Instructions
  1. Finely chop cauliflower, cabbage, spinach, fenugreek leaves and potatoes.
  2. Take all the chopped veggies and add ginger paste, salt, chopped green chillies, chopped green coriander, red chilly powder, chickpea flour and little water to it. Bind the mixture really well.
  3. Drop the pakodas into the hot oil. Fry them until they turn golden brown in colour.
  4. Transfer the pakodas on kitchen paper towel.
  5. Sprinkle some chaat masala on these crispy and delectable mix veg pakodas and serve them steaming hot with a side assortment of tomato sauce, chilly sauce, green coriander chutney.

 

Peanut & Poha Pakoda Recipe – Poha Moongfali Pakora – Chivda Pakora

Peanut & Poha Pakoda Recipe – Poha Moongfali Pakora – Chivda Pakora

Peanut poha pakoda makes a scrumptious snack along with steaming  hot cup of tea or coffee. It is very easy to prepare peanut poha pakoda with very few ingredients i.e. poha, peanut, chickpea flour and few spices. 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.

Serve these crispy and mouth-drooling peanut poha pakora along with sweet chutney, tomato chutney or any chutney you like. Some pakodas turns soggy when they cools down but these peanut poha pakodas remains crisp for long hours even after they cools down completely. So, try out making peanut poha pakoda with these easy to follow step-by-step instruction. Enoy!

Directions

Getting ready:

Pour a cup of water into the poha and keep it aside for sometime it will become puffy. Once the poha puffs up nicely, drain out the excess water from it.

peanut poha pakodaMaking:

Take chickpea flour in a big mixing bowl and add water in small portions to make a thick and smooth batter as required for making pakoras. Keep whisking it continuously until the lumps dissolves completely.

peanut poha pakoda

Now add red chilly powder, coriander powder, chopped green chillies, salt and chopped green coriander. Mix all the ingredients really well.

poha peanut pakoda

Add soaked poha into the batter along with peanuts. Mix it really well. Add water if required. ½ cup of water is used for making the batter of this consistency.

poha peanut pakoda

Heat a wok with enough oil to deep fry the pakodas. When the oil gets heated then drop a spoonful of pakora batter into the wok. Place as many pakoras as possible into the oil.

peanut poha pakoda

Once the pakoras gets fried from beneath, flip their sides. Keep flipping the sides and fry them till they turn golden brown in colour. Keep the medium-high. It takes 6-7 minutes to fry a batch of pakoras.

peanut poha pakoda

After that, lift the pakoras with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakoras until the batter is utilized completely. Turn off the flame. Poha peanut pakoras are now ready.

peanut poha pakodaServing:

Serve these crispy and delectable poha peanut pakoras with a side assortment of kasundi, tomato sauce or any sauce you like. Enjoy!

Suggestions

  • You can replace green coriander with dry fenugreek leaves.
  • If you want to make it more spicy then sprinkle some chaat masala on top and mix.

Peanut & Poha Pakoda Recipe - Poha Moongfali Pakora - Chivda Pakora peanut poha pakoda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Poha – 1 cup
  • Peanuts – 1 cup
  • Chickpea flour – 1 cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Coriander powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Green chillies – 2-3 (finely chopped)
  • Salt – ¾ tsp or to taste
  • Oil – for frying pakoras
Instructions
  1. Soak the poha until it become puffy.
  2. Take chickpea flour in a big mixing bowl and add red chilly powder, coriander powder, green chillies, salt, green coriander and poha. Mix all the ingredients really well. Then add water in small portions and make a batter.
  3. Place as many pakoras as possible into the hot oil. Fry them till they turn golden brown in colour. Keep the medium-high.
  4. Transfer them on kitchen paper towel. Poha peanut pakoras are now ready.
  5. Serve these crispy and delectable poha peanut pakoras with a side assortment of kasundi, tomato sauce or any sauce you like. Enjoy!

 

Palak Pakora Recipe | Spinach Fritters

Palak Pakora Recipe | Spinach Fritters

Palak pakora is crispy and mouth-watering pakora. You must have made mix veg pakora, aloo pakora, onion pakora or any vegetable pakora but this recipe of palak pakora will make you drool for sure! It is so easy to make with spinach, chickpea flour and few more spices.

When spinach leaves coated with chickpea flour batter is deep fried then its make an amazing snack especially during rainy days. Serve it to your friends and family along with any chutney. They will ask for more and more! So, try out making palak pakoda with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the spinach leaves and discard its stalk. Wash the leaves thoroughly with water. Drain out excess water from it. Allow the spinach leaves to dry out completely. After that, keep 7-8 spinach leaves aside as it is and finely chop the remaining leaves. Place both of them in separate bowls.

palak pakoraMaking:

Add water in small portions in chickpea flour and prepare a smooth batter. Add rice flour as well. Keep whisking until all the lumps dissolves completely. Prepare a batter required for making pakoras. ½ cup of water is used to prepare a batter of this much quantity of flour.

palak pakora

After that, add salt, red chilly powder, chopped green chilly and crush the carom seeds between palms and add it to the batter. Mix all the ingredients really well. Whisk the batter for about 3-4 minutes. Keep the batter aside for 10 minutes to set.

palak pakora

Place a wok on flame and pour enough oil to deep fry the pakoras. Oil should be very hot to fry them. Batter has now fermented. Again whisk the batter for 3-4 minutes. Batter is now ready.

palak pakora

To make whole spinach leaves pakoras, dip a spinach leaf into the batter. Apply the batter on it nicely. Slide it into the hot oil. Place as many pakoras as possible into the wok.

palak pakora

Once the pakoras get fried from beneath, flip their sides. Keep flipping the sides and fry the pakoras until they become golden brown in colour.

palak pakore

When the pakoras are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on the kitchen paper towel. Similarly, fry the rest of the spinach leaves.

palak pakore

To make chopped spinach pakoras, add the chopped spinach leaves into the batter. Mix it really well. Pinch some batter and give it a round or long shape. Drop it into the hot oil. Place as many pakoras as possible into the wok.

palak pakore

Once the pakoras get fried from beneath, flip their sides. Keep flipping the sides and fry the pakoras until they become golden brown in colour.

palak pakore

When the pakoras are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on the kitchen paper towel. Similarly, fry the rest of the spinach pakoras. Both kind of spinach pakoras are now ready to serve.

palak pakoreServing:

Serve these crispy and mouth-drooling spinach pakoras steaming hot with a side assortment of green coriander chutney, tomato sauce or any chutney you like. Enjoy!

Suggestions

  • Rice flour is added to make the pakoras crispy.
  • Whisk the batter really well for 3-4 minutes to make nice and crisp pakoras. Keep the batter aside for 10 minutes to ferment.
  • Oil should be very hot for frying the pakoras. If the oil is not hot enough then the pakoras will absorb too much of oil.

Palak Pakora Recipe | Spinach Fritters palak pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach leaves – 20-25
  • Chickpea flour – 1 cup
  • Rice flour – 2 tbsp
  • Green chilly – 1 (finely chopped)
  • Carom seeds – less than ¼ tsp
  • Salt – ¼ tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Oil – for frying pakodas
Instructions
  1. Keep 7-8 spinach leaves aside as it is and finely chop the remaining leaves.
  2. Add chickpea flour, rice flour, salt, red chilly powder, chopped green chilly, crushed carom seeds and water and prepare a smooth batter.
  3. Dip a spinach leaf into the batter. Slide it into the hot oil.
  4. Fry the pakoras until they become golden brown in colour.
  5. When the pakoras are fried aptly, transfer them on the kitchen paper towel.
  6. Add the chopped spinach leaves into the batter. Mix it really well. Pinch some batter and drop it into the hot oil.
  7. Similarly, fry the pakoras until they become golden brown in colour and drain out them.
  8. Serve these crispy and mouth-drooling spinach pakoras steaming hot with a side assortment of green coriander chutney, tomato sauce or any chutney you like. Enjoy!