Chai and pakodas is one of the best combinations which is relished by both classes and masses. Here are a few pakoda recipes you must try for a perfect chai time.
1. Hara Pyaza Pakoda
Ingredients: 1 bunch spring onion (medium-sized), 2-3 green chillies, 3 tbsp coriander leaves, chopped, ½ tsp ginger minced or grated, 1 tbsp lemon juice, ½ tsp red chilli powder, ¼ tsp turmeric powder, ½ tsp cumin powder, roasted (optional), ¾ cup gram flour (besan), water as required oil for deep-frying salt to taste
Method: Wash the spring onions, cut the roots off and chop both the onions and the green stalks. Keep aside. Chop the green chillies, coriander leaves and ginger finely. In a wide bowl, mix together all the ingredients along with besan and keep aside for five minutes to allow the onions to release some water. Meanwhile, sprinkle 1-2 tbsp water on the besan mixture and simultaneously keep adding 1 tbsp water to maintain the consistency. Now heat oil in a pan and drop spoonfuls of the batter in batches. Deep-fry on medium heat until the pakodas are golden brown on both the sides. Remove the pakodas from the oil, drain the excess oil on an absorbent paper and serve hot with any chutney of your choice.
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2. Urad Dal Pakori
Ingredients: 100 g polished urad dal, 2 green chillies, finely chopped, 2 tbsp coriander leaves, finely chopped, salt to taste, refined oil, for frying
Method: Soak the urad dal in water for 30 minutes. Strain the water and blend it once to grind it coarsely. Put the batter into a mixing bowl, add salt and chopped green chillies and coriander and mix well. Divide the mixture into small roundels and deep fry in hot oil until golden brown in colour. Serve it hot.
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3. Leafy green pakodas
Ingredients: 20 spinach leaves, cleaned, dried and chopped, 1 cup fenugreek leaves, cleaned and chopped, ½ cup spring onion greens, washed and chopped, 1 cup chickpea flour, 1 tbsp ginger paste, ¼ tsp royal cumin seeds, ¼ tsp ajwain (carom seeds), ½ tsp saunf (fennel seeds), A pinch of crushed black pepper powder, ½ tsp red chilli powder, ¼ tsp turmeric powder, A pinch of hing (asafoetida), Water to mix, Salt to taste, Chaat masala, for sprinkling, 60 ml oil, for deep frying
Method: Combine all the ingredients except oil and chaat masala in a bowl. Mix it well to make a thick batter, using little water to bind. The mixture should be fairly dry to touch but not sticky. Heat oil in a kadai and deep fry the pakoras till crisp. Sprinkle chaat masala on top and serve with a tangy chutney of your choice.