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Pakodas – Crispy Fried Fritters

Pakodas – Crispy Fried Fritters
Recipe type: Snacks
Cuisine: Indian
There are shops that are dedicated to making ONLY Pakodas in India. Ever wonder why? Well, it is a dish that has a following and once you get hooked…
  • Chickpea Flour – ½ cup
  • Baking Soda – ¼ tsp
  • Salt – to taste
  • Red Chili Powder – to taste
  • Roasted Cumin Powder – ¼ tsp
  • Turmeric Powder – ⅛ tsp
  • Chaat Masala – ½ tsp
  • Water – ¼ cup
  • Oil – for deep frying
  • Vegetables – Assorted (Potatoes, Zuchinni, Spinach, Green Chili)
  1. Mix all the dry ingredients in a bowl – Chickpea Flour, Baking Soda, Salt, Red Chili Powder, Roasted Cumin Powder, Turmeric and Chaat Masala.
  2. Mix well and make sure there are no lumps.
  3. Slowly add in the Water and keep mixing.
  4. Heat Oil for deep frying on medium heat.
  5. Prep Vegetables for frying.
  6. Check the Oil temperature – drop a couple of drops of batter in the Oil and they should float up right away.
  7. Dip the vegatables in the batter and drop them in the Oil.
  8. Cook on both sides (the coating should be a golden red)
  9. Once done, strain the Oil and put the pakodas on a kitchen towel to drain out any excess Oil.
  10. Serve with Tamarind or Mint/Cilantro chutney.
Preping Vegetables- Potatoes – Peel and slice thin or sticks Cauliflower – bite size florets Zuchinni – Slice or cut into spears Chilis – slit or fry whole. Mushrooms – whole or cut (depending on the size) Paneer – cubes or fingers Bell Pepper – Cubed or lengthwise Eggplant – Slice thin Onions – Sliced rings
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