Pakodi, Allam Pakodi, Palak Pakoda, Dahi Kadai Pakora

Pakora hari chutney ke saath

In those plain old days, back in my motherland, sometimes my dad used to take me to get some snacks in the evening and his favourite was Pakoda, Bhajia, Pakodi etc etc
           This is a very simple evening snack which my hubby dear says goes best with Tea...i.e the Indian Chai. I ofcourse, don't know because I don't drink tea.
           Today,  I am making the most simplest dinner items and so these Pakoras are the initial preparation for the same. I am making plain white rice and Gujrati Dahi Kadai Pakora

Pakodi (Onion and Chickpea flour fritters)

Ingredients

1. 1 medium sized red onion peeled and choppe roughly
2. 1 green onion chopped fine (seeds removed, if you like it mild)
3. 1/4 teaspoon each of Ajwan (caraway or carom seeds), cumin seeds
4. 1/2 teaspoon each of salt, baking soda
5. 1-2 cups chickpea flour (besan)
6. Oil for deep frying
7. Water for making batter

In a bowl add all the ingredients and add chick pea flour without water first and mix with hand into thick batter. If the water in the onions is not enough add water little by little to make the batter. Heat oil in a pan fry spoonfuls of water till they start turning brown. Drain and serve hot with tea and maggi ketchup and green chutney

Green Chutney (Mint and coriander dip)

Mint chutney

Ingredients:

1. 1 cup packed coriander leaves
2. 1/4 cup mint leaves
3. 1/2 teaspoon dry roasted cumin
4. 2 green chillies (or 1 for milder chutney)
5. 2-3 teaspoons fresh lemon juice
6. 1/2 teaspoon salt (or to taste)

Grind all the ingredients together into a smooth paste. All salt and lemon juice. If the consistency is too thick add some water and enjoy with pakoda, samosa, idli, dosa etc
Adrak Pakora (Onions and Ginger fritters in Chickpea Flour)

Ingredients:

1. 1 small sized red onion peeled and chopped roughly
2. 1 green onion chopped fine (seeds removed, if you like it mild)
3. 1/4 teaspoon each of Ajwan (caraway or carom seeds), cumin seeds
4. 1/2 teaspoon each of salt, baking soda
5. 1 tablespoon finely chopped ginger
6. 1-2 cups chickpea flour (besan)
7. Oil for deep frying
8. Water for making batter

In a bowl add all the ingredients and add chick pea flour without water first and mix with hand into thick batter. If the water in the onions is not enough add water little by little to make the batter. Heat oil in a pan fry spoonfuls of water till they start turning brown. Drain and serve hot with tea and maggi ketchup and green chutney

Palak Pakora (Spinach fritters in Chickpea flour)

Palak pakora

Ingredients:

1. 1 cup paked fresh small sized red onion peeled and chopped roughly
2. 1 green onion chopped fine (seeds removed, if you like it mild)
3. 1/4 teaspoon each of Ajwan (caraway or carom seeds), cumin seeds
4. 1/2 teaspoon each of salt, baking soda, finely chopped ginger
5. 1-2 cups chickpea flour (besan)
6. Oil for deep frying
7. Water for making batter

In a bowl add all the ingredients and add chick pea flour without water first and mix with hand into thick batter. If the water in the onions is not enough add water little by little to make the batter. Heat oil in a pan fry spoonfuls of water till they start turning brown. Drain an serve hot with tea and maggi ketchup and green chutney


Dahi Kadai Pakora (Fritters in Chickpea and yogurt sauce)


Dahi Kadi Pakoda



Dahi Kadai

Ingredients

1. 4 cups of butter milk (1 cup plain yogurt beaten and mixed with 3 cups of water)
2. 3 tablespoons besan (chane ka aata, chick pea flour)
3. 1 tablespoon oil
4. 1/2 teaspoon each of cumin, mustard seeds, frinely chopped ginger
5. 1 green chilly finely chopped
6. 2 red chillies broken
7. Few curry leaves
8. 3/4 to 1 teaspoon salt as per taste

Mix together the besan and butter milk without any lumps. In a pan heat the oil and fry all the items except besan mix and salt, till they start to splutter. Now reduce the heat to low and add the besan mix to it and stir to combine. Simmer on a very low heat for about 15 minutes.

          Add Spinach pakora or any pakora made above and simmer further for 5 more minutes.

Let it cool and add salt and garnish with cilantro and enjoy

It is very important that this is heated on a very low flame or heat else the yougurt will cuddle and it will just break apart and float on top separating from the water