When it comes to snacks, South Asians know how to impress always. Whether it is a simple snack with evening chai, or snacks served to guests, snacks made for Holi and Diwali, or snacks served in Ramadan or Eid, we know how to have fun. Pakoda should be renamed as the national snack of India and perhaps Pakistan and Bangladesh too. We all love healthy vegetables, coated in a crunchy layer made out of chickpeas flour and seasoned with fiery spices. Easy pakoda recipes are always in demand because we eat them all year round. This recipe will help you make five different kinds of pakodas with one appetizing batter. So let us try this recipe and learn how to make one batter to make five different kinds of delicious pakoda recipes.
Ramadan is the Muslim month of fasting, where Muslims fast from predawn to sunset time. The meal before fasting is called suhoor or sehri and the evening meal when you break your fast is called iftar. Iftar meals are usually hearty treats after a whole day of fasting and while pakoda as food has nothing to do with religion, it has become a symbol of iftar for South Asian Muslims. If you are observing Ramadan, try this one batter, five pakoda recipes to impress your family at iftar. If you are not a Muslim, well a good pakoda never hurt anyone so make it anyway and enjoy this crispy delicious snack in five ways.
Ingredients For Simple Pakoda Recipes
The recipe requires two types of flours – chickpea flour (besan) and rice flour. These flours are act as the base of the batter and contribute to the texture of the pakodas. Chickpea flour adds a nutty flavor and crispy texture while rice flour provides a light and airy texture.
The recipe uses various spices such as salt, turmeric, red chili powder, cumin powder, carom seeds, and red chili flakes. These spices contribute to the flavor and aroma of the pakodas. Salt is used for seasoning, turmeric adds color, red chili powder and flakes provide heat, cumin powder adds a warm and earthy flavor, and carom seeds contribute a slightly bitter flavor.
Curry leaves and coriander leaves
These are fresh herbs that add a fresh and aromatic flavor to the pakodas. Curry leaves provide a slightly sweet and nutty flavor, while coriander leaves contribute a citrusy and slightly bitter taste.
Oil is used both in the batter and for deep frying. It contributes to the richness and flavor of the pakodas.
Pakoda recipes call for different types of vegetables. The choice of vegetables can vary, but they all contribute to the flavor, texture, and nutritional value of the pakodas. The vegetables can be crispy or soft, and they add a variety of colors and flavors to the pakodas.
Step By Step Recipe For Pakoda Recipes
To begin, add all the batter ingredients in a large bowl. Next, add water in batches, and mix well to make a thick batter.
Then, mix all the ingredients well and add 2 tbsp of oil. After that, stir the mixture until the oil is fully incorporated.
Meanwhile, heat oil for deep frying in a pan over medium heat to around 350 °F or 175 °C.
While waiting for the oil to heat up, slice the vegetables into thin rounds or strips. You can choose any five vegetables of your choice.
Next, make slits in green chilies.
Dip each vegetable slice or green chili in the batter and coat it well.
Once the oil is hot, carefully add the vegetable slices or green chilies to the pan, making sure not to overcrowd the pan.
Fry the pakodas until they turn golden brown and crispy. Flip them over occasionally to ensure even cooking.
Once done, remove the pakodas from the pan using a slotted spoon and place them on a paper towel to remove any excess oil.
Finally, serve the pakodas hot with your favorite sauce or green chutney. Enjoy your delicious and crispy pakodas!
When it comes to serving delicious and crispy pakodas, there are a few suggestions that you can consider for all your pakoda recipes. Firstly, arrange the pakodas on a platter and garnish them with some fresh coriander leaves. Moreover, you can add some chaat masala or lemon juice on top to enhance the flavor. Additionally, you can serve the pakodas with your favorite sauce or green chutney for dipping. These condiments will complement the savory flavor of the pakodas and balance out their spiciness. Remember, it’s important to serve the pakodas immediately after frying to ensure they retain their crispiness. Pakodas make a great appetizer or snack, perfect for a rainy day or when you’re craving something crispy and savory. Pair them with papdi chaat or masala dosa with a cup of tea or coffee for a truly satisfying experience.
When it comes to storing the delicious and crispy pakodas, there are a few things to keep in mind. Firstly, allow the pakodas to cool down to room temperature after frying. This will prevent moisture from forming inside the container and keep them crispy. Once cooled, transfer the pakodas to an airtight container or ziplock bag to maintain their texture and prevent them from getting soggy. Additionally, it’s important to store the pakodas in the refrigerator to keep them fresh for up to 2-3 days. Remember, reheating the pakodas is essential to restore their crispiness.
To reheat, you can use an oven, microwave, or air fryer. However, be sure to avoid overcooking them, as it can make them hard and chewy. To reheat them in an oven, preheat it to 350 °F or 175 °C and place the pakodas on a baking sheet for 5-10 minutes or until hot and crispy. By following these simple storage and reheating tips, you can enjoy the crispy and delicious pakodas even after a few days.
Pakoda recipes need a batter that is typically made of chickpea flour (besan), rice flour, spices, salt, and water. Some variations may include additional ingredients like yogurt, cornflour, or semolina.
To keep the pakoras crispy, it’s essential to fry them in hot oil at the right temperature which is around 350 °F or 175 °C. Make sure the batter is not too thin, and the vegetables are coated evenly. Drain the pakoras on a paper towel to remove excess oil and serve immediately.
If your pakoras are not crispy, it could be due to various reasons, such as using too much water in the batter, not frying them at the right temperature, or not draining them properly after frying.
No, egg is not typically used in pakora batter. The batter is usually made with chickpea flour, rice flour, spices, salt, and water.
Baking soda creates a light and airy texture within the pakora batter. It helps the batter rise and become fluffy when fried.
If your pakoras are hard, it could be due to overmixing the batter, using too much baking soda, or frying them at too high a temperature.
You can make pakoras with a variety of vegetables, such as onions, potatoes, spinach, cauliflower, and eggplant. You can also add herbs, cheese, or meat to the batter for different variations.
If your pakoras are flat, it could be due to using too much water in the batter, not using enough baking soda, or not allowing the batter to rest before frying.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.