Pakoda Snack

Pakoras, also known as pakodas and in english fritters, are a popular Indian snack made by frying a batter-coated mixture of vegetables, meat, or fish. You can choose your own veg or no-veg material for this snack. They are deliciously crispy on the outside and soft on the inside, making them a favorite of many. These crispy and savory fritters are perfect for rainy days, tea-time snacks or even as appetizers for parties.

Here is a simple and easy snacks for making delicious pakoras (Fritters):

Ingredients:

• 1 cup chickpea flour (Besan)

• 1/4 cup rice flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon turmeric powder

• 1/2 cup water (or more as needed)

• 1 cup chopped mixed vegetables (onion, potato, spinach, cauliflower, etc.)

• Oil for frying

Instructions:

• In a mixing bowl, combine the chickpea flour, rice flour, baking soda, salt, red chili powder, cumin seeds, and turmeric powder. Mix well.

• Gradually add water to the mixture, stirring continuously, until you get a smooth and thick batter. You can adjust the consistency of the batter by adding more water if needed.

• Add the chopped vegetables to the batter and mix well, making sure the vegetables are well coated.

• Heat oil in a deep frying pan over medium heat.

• Using a spoon or your hands, drop small portions of the vegetable batter into the hot oil, making sure not to overcrowd the pan.

• Fry the pakoras for 3-4 minutes or until they turn golden brown, flipping them over occasionally.

• Remove the pakoras from the oil and place them on a paper towel to drain off the excess oil.

• Serve hot with your favorite dipping sauce, such as mint chutney or tamarind chutney.

Tips:

• You can use any combination of vegetables to make the pakoras. Make sure the vegetables are chopped into small pieces so that they cook evenly.

• If the batter is too thin, the pakoras will become oily. If it's too thick, the pakoras will be hard. Adjust the consistency of the batter as needed.

• The oil should be hot enough to fry the pakoras but not too hot that they burn. To test the oil temperature, drop a small portion of the batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

  Serve the pakoras immediately after frying for best results.

  In conclusion, pakoras are a tasty and easy-to-make snack that can be enjoyed by all. Give this recipe a try and experiment with different vegetables to find your favorite combination.

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