Alongside a cup of chai, on a chilly railway platform in the middle of the night or as a late-night snack, it’s the anytime comfort. The only real drawback of this tasty snack food is the fact that almost all of them are deep-fried.
While we love fried snacks as much as the next person, eating them on a regular basis isn’t the most healthy approach to life. This recipe for steamed pakodas cuts out all the unnecessary oil and brings you the same great taste in a healthier package.
Now we know what you’re thinking. Nothing can be as tasty as when it's fried, right? Well, these pakodas are the exception to the rule, by using steam to cook the pakodas you get a soft and delicious texture for the perfect bite.
Ingredients:
- ¼ cup besan
- ½ tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp chaat masala
- 1 tsp oil
- 1 tsp salt
- 20 gms rava
- 2 tbsp coriander, chopped
- 1 onion
- 1 potato
- 50 gms spinach
- 3 green chillies
- 1 tsp ginger garlic paste
- ¼ tsp baking soda
- ¾ cup rice flour
Method:
- Wash, peel and grate the potato. Squeeze out the excess water, sprinkle with salt and keep it aside.
- Finely chop the coriander, chilli, spinach and onion and mix together.
- Combine besan, rice flour, turmeric, rava, red chilli powder, baking soda, ginger-garlic paste and vegetables.
- Fill some water in an idli pan and place the idli mould on top, not touching the water. If the pan is not non-stick, lightly grease the moulds with oil.
- Pour in a spoon of batter into each mould.
- Cover and steam for 7-8 minutes.
- Flip and cook for another 7 minutes.
- Once golden brown, remove from the pan and sprinkle with chaat masala. Serve hot.