By Krati Purwar
June 13, 2024
As parts of South India are already experiencing rainfall, it is time to take out the old recipe book and find pakora recipes for everyday snacking. Here are seven different kinds of pakoras you can make in the evening or for breakfast while enjoying the rain.
Potato bajji, also called urulaikizhangu bajji, is prepared by dipping sliced potatoes in a spiced mixture of chickpea flour. The fritters are fried until crispy.
Plantain bajji is a popular dish in Tamil Nadu and is referred to as vazhakkai bajji. Raw plantain slices are dipped in chickpea flour mixture and deep fried.
Brinjal pakora or kathirikai bajji is made by dipping eggplant slices into chickpea flour spiced with turmeric powder, hing, and chilli powder. The crispy fritters accompany tea quite well.
Spinach or palak pakora are healthy alternatives. Dip leaves in the spiced chickpea flour and deep fry them until crispy. You can also air fry these.
Chilli or mirch bajji is prepared by slicing big green chillies in the middle and filling them with spiced potatoes. They are dipped in flour and deep-fried until the crust is crispy.
Onion pakora is referred to as vengaya bajji. Slices of onions are coated with chickpea flour batter containing cumin seeds, green chillies, and curry leaves. They are deep-fried in oil.
In a spiced chickpea flour, add beans, potatoes, carrots, and spinach. Coat them nicely with the batter and deep fry the pakoras until crunchy.