As the raindrops dance on the windowpane and the aroma of wet earth fills the air, there's something truly magical about the monsoon season. And what better way to embrace this enchanting time of the year than indulging in some hot and crispy pakoras or bhajiyas? These delightful Indian fritters are the perfect accompaniment to a cup of steaming chai, bringing comfort and joy to your taste buds. Let's dive into the world of pakoras and bhajiyas, and explore six different ways to make these delectable treats.
Video Credit: Platin' It With Wendy | Youtube
1. Classic Onion Pakoras:
Ingredients:
- 2 large onions, thinly sliced
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. In a mixing bowl, combine sliced onions, gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, and salt.
2. Gradually add water to make a thick batter, ensuring that the onions are well coated.
3. Heat oil in a deep frying pan.
4. Drop spoonfuls of the onion batter into the hot oil and fry until golden brown and crispy.
5. Remove the pakoras from the oil and place them on a paper towel to absorb excess oil.
6. Serve hot with mint chutney or tomato ketchup.
2. Paneer Pakoras:
Ingredients:
- 200g paneer (Indian cottage cheese), cut into cubes
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, carom seeds, and salt.
2. Gradually add water to make a smooth and thick batter.
3. Dip each paneer cube into the batter, ensuring it is well coated.
4. Heat oil in a deep frying pan.
5. Gently drop the coated paneer cubes into the hot oil and fry until golden brown.
6. Drain the paneer pakoras on a paper towel to remove excess oil.
7. Serve hot with tamarind chutney or mint yogurt dip.
3. Spinach and Potato Bhajiyas:
Ingredients:
- 1 cup spinach leaves, finely chopped
- 2 medium-sized potatoes, peeled and grated
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. In a mixing bowl, combine chopped spinach, grated potatoes, gram flour, rice flour, ginger paste, green chili paste, turmeric powder, cumin seeds, and salt.
2. Gradually add water to make a thick batter, ensuring all the ingredients are well incorporated.
3. Heat oil in a deep frying pan.
4. Take spoonfuls of the batter and drop them into the hot oil.
5. Fry until the bhajiyas turn golden brown and crisp.
6. Remove from the oil and drain on a paper towel.
7. Serve hot with coriander chutney or ketchup.
4. Mixed Vegetable Pakoras:
Ingredients:
- 1 cup mixed vegetables (such as carrots, bell peppers, cauliflower florets, and green beans), finely chopped
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. In a mixing bowl, combine mixed vegetables, gram flour, rice flour, red chili powder, turmeric powder, garam masala, and salt.
2. Gradually add water to make a thick batter, ensuring all the vegetables are coated well.
3. Heat oil in a deep frying pan.
4. Drop spoonfuls of the vegetable batter into the hot oil and fry until golden brown and crispy.
5. Remove from the oil and place them on a paper towel to absorb excess oil.
6. Serve hot with mint chutney or tomato ketchup.
5. Chicken Pakoras:
Ingredients:
- 250g boneless chicken, cut into small pieces
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. In a mixing bowl, combine chicken pieces, gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
2. Gradually add water to make a thick batter, ensuring all the chicken pieces are coated well.
3. Heat oil in a deep frying pan.
4. Drop the chicken pieces into the hot oil and fry until they turn golden brown and crispy.
5. Drain the chicken pakoras on a paper towel to remove excess oil.
6. Serve hot with mint yogurt dip or tamarind chutney.
6. Bread Pakoras:
Ingredients:
- 6 slices of bread
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water for batter
- Oil for frying
Method:
1. Trim the edges of the bread slices and cut them into halves diagonally.
2. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, and salt.
3. Gradually add water to make a smooth and thick batter.
4. Heat oil in a deep frying pan.
5. Dip each bread triangle into the batter, ensuring it is well coated.
6. Gently drop the coated bread into the hot oil and fry until golden brown.
7. Remove from the oil and drain on a paper towel.
8. Serve hot with ketchup or chutney.
Whether it's the classic onion pakoras, the indulgent paneer pakoras, or the flavorful chicken pakoras, each variation brings its own unique charm to the table. With these six different ways to make pakoras and bhajiyas, you can elevate your monsoon snacking experience and create a symphony of flavours. So, grab your apron, gather the ingredients, and let the magic of monsoon fritters fill your home with joy and deliciousness. Indulge in these crispy delights and make your rainy days truly special!