Assorted Pakodas

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


  • 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


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



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!

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