Assorted Pakodas
How can one let monsoon pass us by without the mere mention of pakodas? But there is a pakoda world beyond onions, potatoes, and paneer! Every geographical region, every community has a set of pakodas that are typical to them, and this opens up a world of opportunities for us every time it belts down!
Ripe Banana and Methi Pakodas
Ingredients:
- 1/2 cup mashed ripe banana
- 1 cup packed methi leaves, chopped
- 2 tablespoons garlic-green chile paste
- 3 tablespoons rice flour
- 1/2 cup Besan (roasted bengal gram flour)
- 1/4 teaspoon soda bicarb
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon crushed Ajwain
- 1 teaspoon powdered sugar
- Salt to taste
- 1 tablespoon hot oil
Method:
Mix all ingredients together to make a pakoda batter using little water at a time, adding the tablespoon of hot oil at the very end, whisking well. Heat oil in a deep pan. Drop spoonfuls of the batter into the pan of hot oil and deep fry. Serve hot!
Date Pakodas
Ingredients:
- 1 cup Besan (roasted bengal gram flour)
- 1 large pinch Ajwain
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon soda bicarb
- ½ teaspoon crushed coriander seeds
- ¼ teaspoon crushed fennel seeds
- 1 teaspoon garlic-green chili paste
- Salt to taste
- Pinch of sugar
- 12-15 black dates, deseeded
- 1 tablespoon hot oil
Method:
Mix the besan, ajwain, red chili powder, turmeric powder, soda bicarb, coriander seeds, fennel seeds, garlic-green chili paste, salt and sugar together with a little water to make a thick pakoda batter. Add the tablespoon of hot oil at the very end and whisk well. Dip each date in this batter and deep fry. Serve hot!
