Pakodas Recipes

How to Prepare / Make / Cook - Pakodas ?

2 cups gram flour. 1 inch piece finely sliced ginger. 1 tblsp. Crushed pomegranate seeds. ½ tsp. Coarsely pounded coriander seeds. 1 tsp. Cumin seeds. ¼ tsp. Ajwain. Salt and chilli powder to taste. A pinch of soda bicarbonate. 2 tblsps ghee.

Blend together flour, ginger and soda and all the seasonings. Put in enough water to form a batter of medium consistency. Stir in ghee and set aside half an hour. This is the basic batter for pakodas. You can fry pakodas of a number of ingredients in this batter.

Chilli pakodas: Take long thick and green chillies. Make a slit halfway through in the centre and fill with a little salt and mango powder. Dip in pakoda batter and deep fry to a golden brown colour. Drain and serve immediately.

Potato Pakodas: Boil and peel potatoes. Cut into slices. Dip in batter and deep fry to a golden brown colour.

Cauliflower pakodas: Break cauliflower into flowerets. Parboil them and then dip in pakoda batter. Deep fry to a golden brown colour.

Petha pakodas: Peel and cut petha into long thick fingers, dip in pakodas batter and eep fry to a golden brown colour.

Panner pakodas: Cut panner into long. Thin fingers, dip in the batter and deep fry to a golden colour.

Ajwain pakodas: Take leaves of ajwain, wash and wipe them, coat them with the batter and deep fry to a golden colour on a low fire. In the same way you can prepare pakodas from spinach leaves.

Methi pakodas: Clean, wash and chop fenugreek leaves. Mix into the batter, drop into the smoking ghee with the help of a teaspoon and deep fry to a golden colour. You can also prepare spinach pakodas in this way.

Brain pakodas: Clean and boil the brain, cut into cubes, dip in batter and deep fry to a golden colour.

Fish pakodas: Have the fish cut into fillets, steam cook them. Remove skin, then dip in pakoda batter and deep fry to a golden colour.

Pumpkin pakodas: Peel and cut the pumpkin into thin rings, dip in pakoda batter and deep fry to a golden colour. In the same way you can prepare anda and brinjal pakodas.

Omelete pakodas: Beat eggs nicely. Season with salt and chilli powder. Mix in tomates, onion, ginger, chillies, coriander and mint to suit the taste. Heat ghee in a pan and put in the beaten eggs. When the undersize turns golden, turn over nicely so that you do not break the omelete and fry the other side too to a golden colour. Remove, cut into cubes dip into pakoda batter and deep fry to a golden colour.

Stuffed egg pakodas: Hard-boil eggs and shell them. Cut a piece from one end and take out the yolk carefully being careful not to damage the outer skin. Mash the yolks and mix with ground paneer. Minced onion, chillies, coriander, mint, a little garam masala. Boiled and coarsely ground green peas, salt and chilli powder. Fill up the egg shells with the filling. Dip in pakoda batter to coat all the sides nicely, roll lightly in crumbs and deep fry to a golden brown colour. Drain and serve immediately with chutney or ketchup.

Dal Pakodas: Sprout whole moong (see helpful nints) and boil it. Mix it pakoda batter along with minced green chillies, onion, coriander, mint and a little ginger. Mix nicely, then drop with the help of a teaspoon in the smoking ghee. Deep fry the pakodas to a golden colour. Drain and serve immediately.