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As the monsoon season arrives, the earth is drenched in refreshing showers, and the air is filled with the sweet scent of petrichor. The onset of the monsoon brings a craving for warm, comforting, and delicious snacks. The joy of munching on these snacks and seeing the world around you finding a new lease of life is a feeling that is quite unparalleled. Pakodas and bhajias are the perfect accompaniments to a steaming cup of chai, as you relish the cool breeze and the pitter-patter of raindrops.
The Allure of Pakodas and Bhajias
These deep-fried snacks are made from a variety of vegetables, dipped in a spiced gram flour (besan) batter, and are the perfect evening companion. Pakodas are typically made with sliced vegetables like onions, potatoes, and spinach, while bhajis or bhajias are made with various vegetables, including cauliflower, eggplant, and even chillies.
The charm of these snacks lies in their crispy exterior and soft, flavourful interior. The gram flour batter, seasoned with spices like turmeric, red chilli powder, and carom seeds (ajwain), adds a delightful crunch and a burst of flavours. Served with tangy chutneys or ketchup, these monsoon treats are sure to tantalise your taste buds.
Here are some classic pakoda and bhajia recipes:
Onion Pakodas
Ingredients:
- 2 large onions, thinly sliced
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp carom seeds (ajwain)
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Instructions:
In a mixing bowl, combine the gram flour, rice flour, turmeric powder, red chilli powder, carom seeds, and salt.
Gradually add water to the mixture, stirring continuously, until you achieve a thick, smooth batter.
Add the sliced onions to the batter and mix well, ensuring that the onions are well coated.
Heat oil in a deep frying pan. Once the oil is hot, drop spoonfuls of the onion-batter mixture into the oil.
Fry the pakodas until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Serve hot with mint chutney or ketchup.
Mirchi Bhaji
Ingredients:
- 8-10 large green chillies, slit lengthwise and deseeded
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp carom seeds (ajwain)
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Alternatively, you can stuff your mirchi with these two fillings:
Potato Stuffing:
- 2 medium potatoes boiled and mashed
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- Salt, to taste- 2 tbsp chopped coriander leaves
Onion-Coriander Stuffing:
- 1 large onion, finely chopped
- 1/4 tsp carom seeds (ajwain)
- 1/2 tsp red chilli powder
- Salt, to taste
- 2 tbsp chopped coriander leaves
Instructions for the stuffing:
For the potato stuffing, mix the mashed potatoes, turmeric powder, red chilli powder, cumin powder, chaat masala, salt, and chopped coriander leaves in a bowl. Set aside.
For the onion-coriander stuffing, mix the chopped onion, carom seeds, red chilli powder, salt, and chopped coriander leaves in a bowl. Set aside.
Instructions for the batter and frying:
Combine the gram flour, rice flour, turmeric powder, red chilli powder, carom seeds, and salt in a mixing bowl.
Gradually add water to the mixture, stirring continuously, until you achieve a thick, smooth batter.
Dip the slit green chillies in the batter, ensuring they are well coated.
Heat oil in a deep frying pan. Once the oil is hot, carefully place the coated green chillies in the oil.
Fry the bhajias until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Serve hot with mint chutney or ketchup.
Gobi Bhajias
Ingredients:
- 1 medium cauliflower, cut into small florets
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 12 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp carom seeds (ajwain)
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Instructions:
Combine the gram flour, rice flour, turmeric powder, red chilli powder, carom seeds, and salt in a mixing bowl.
Gradually add water to the mixture, stirring continuously, until you achieve a thick, smooth batter.
Dip the cauliflower florets in the batter, ensuring they are well coated.
Heat oil in a deep frying pan. Once the oil is hot, carefully place the coated cauliflower florets in the oil.
Fry the bhajias until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Serve hot with mint chutney or ketchup.
The monsoon season is a time of joy as the rains bring relief from the scorching heat and rejuvenate the earth. Pakodas, bhajis, and bhajias are an integral part of this celebration, as they provide warmth, comfort, and a burst of flavours that perfectly complement the cool, rainy weather. Gather your friends and family, and enjoy these delicious monsoon treats as you watch the raindrops dance on your windowpane.
