The aroma of wet soil, the sound of rain tapping against the windows and watching children with colourful umbrellas are the simple pleasures of life we enjoy during monsoon. And when it is pouring, nothing is more enjoyable and relaxing than sitting by the window munching on hot pakodas and sipping on a cup of tea, isn’t it?a
This season, we bring to you different types of pakoda recipes that will make your monsoons more delicious.
Egg- 4, Water, Gram flour- 1 cup, Turmeric powder- 2 tsp, Salt, Black salt- 1 tsp, Cumin powder- 2 tsp, Black pepper- 1 tsp, Dry mango powder- 2 tsp, Red chilli powder- 2 tsp, Mustard oil for frying
Boil the eggs in 4 cups of water and 1 pinch of salt in a medium flame for 15 minutes. Take the eggs out; sprinkle some cold water over it and peel off the shell. Using a knife, make a small cut on the middle and keep it aside. Take a small mixing bowl and add gram flour with all the spices in it. Using water make a puree kind of paste mixture. You can also use corn-flour instead of gram flour. Place a kadai and add mustard oil in it and heat it. Take an egg and cover it with a thick layer of gram flour mixture. Put it in the oil and fry in a medium flame till it gets golden-red in colour. Do the same with rest of the eggs. Make sure your flame is not high as the taste will get spoiled. Take out in a paper towel and serve hot with green chutney or sauce.
Green Chilli Pakoda
Kashmiri Green Chillies, Oil for frying
Besan 1 cup , Salt to taste, Red Chilli pwd 1/2 tsp, Turmeric 1/4 tsp, Cumin powder 1/2 tsp, Coriander pwd 1/2 tsp, Baking soda 1/2 tsp
For Green Chillies Filling:
Dry Green Mango pwd 1 tbsp, Kalaunji 1 tsp, Mustard seeds 1 tsp, Imli paste 2 tsp, Coriander chopped 1 tbsp, Mustard oil 2 tsp, Lemon juice 2 tsp, Fennel whole 1 tsp, Salt 1/2 tsp
Slit along length from one side of green chillies. Mix filling material together, stuff into green chillies and keep aside. Now mix batter ingredients together, add little water in portion to make a thick paste. The batter is ready. Now heat oil in a wok, dip stuffed chillies in batter then fry in oil till golden brown, in portion of 3-4 chillies at a time. Yummy Green Chilli Pakoda is ready. Serve with mint and Imli chutney.
12 to 15 medium to large fresh spinach leaves, oil for frying
For the batter:
1.5 cups gram flour/besan, ½ tsp red chili powder, ¾ tsp ajwain, 2 tsp white sesame seeds, ¼ tsp turmeric powder, ½ tsp garam masala powder, pinch of asafoetida hing, 2 pinches of baking soda, water as required, salt as required
Mix all the ingredients for the batter to a thick smooth consistency. Rinse, drain and pat dry the spinach leaves. Heat oil till medium hot in a pan or kadai. Dip each spinach leaf into the batter and coat it evenly. Place the batter coated leaf gently in the hot oil. Depending upon the size of your pan or kadai, you can add more spinach leaves for frying. Fry the spinach fritters till golden and crisp. Prepare the remaining fritters in the same way. Drain spinach fritters on paper towels to remove excess oil. Serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. You can also sprinkle some chaat masala on top of the spinach fritters.
Big sized Prawns- 10 to 15 pieces
Turmeric pwd – ¼ tsp, Red chilli pwd- ½ tsp, Pepper pwd- ½ tsp, Lemon juice- 2 tsp, salt to taste
Onion- 1, coriander leaves chopped, red chilli- 1, ginger garlic paste- 1 tbsp, corn flour- 3 tbsp, Besan – 2 tbsp, red chilli pwd- ½ to 1 tsp, pepper pwd- ¼ tsp, chat masala pwd- ½ tsp, salt, oil for deep frying
Shell and devein the prawns and wash it thoroughly. Drain the water completely and pat it dry with kitchen paper. Marinate the prawns with turmeric pwd, red chilly pwd, salt, black pepper pwd and lemon juice. Let it marinate for 30 mins. Slice onion and fresh coriander leaves to fine slices. Take them in a mixing bowl. Add ginger garlic paste to it. Add red chilli flakes and combine. Now add add corn flour, chick pea flour, salt, red chilly pwd, chat masala pwd and pepper pwd. Add little water and mix thoroughly to make a semi thick batter. Heat oil in a frying pan. Cover the marinated prawns nicely in the batter. Drop them one by one in hot oil. Deep fry them in low medium flame, so that the prawns are well fried from inside too. Fry until it becomes golden brown in colour. Serve with tomato or schezwan sauce.