Assorted Fritters or Pakora’s or even known as bhajji in some south Indian cities are best known dish to have during rainy season. It is made with all-purpose batter or chickpea flour. Pakora’s though are always all time favorites in any north Indian or south Indian home even made in different ways.
This dish is made with different veggies dipped in batter and then feel deep fried dish but we are all allowed to indulge sometimes!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 35 mins 55 mins 2-3 Serving
Chickpea flour (Besan) – 1 cup
All purpose flour – ½ cup
Potato – 1 medium (½ potato chopped finely)
Onion – 1 medium
Big Green Chili – 5-6
Big Eggplant thin round slices – 6
Cauliflower florets – 8-10
Zucchini grated – ½ zucchini
Potato grated – ½ potato
Fresh green coriander – 1 cup finely chopped
Salt per taste
Red chili powder ½ tablespoon
Anardana (pomegranate seeds) powder – ¼ tablespoon
- Potato’s and onion’s should be chopped finely and kept in separate bowl.
- The Eggplant should be sliced from the center portion to get bigger size slices and should be put in a large bowl of water with salt in it.
- Cauliflower should be cut into small florets and kept aside.
- Big green chili has to be sliced but not thru n thru, only sliced from one side and then de seeded, keep aside.
- Make a batter with chickpea flour (Besan) and water, check that it is of runny nature. Add anardana (pomegranate seeds) powder, salt, red chili powder, chopped green coriander. Keep aside.
- Make a batter of all-purpose flour and add chopped green coriander salt & chili powder to it. Add grated zucchini and grated potatoes in it and mix well.
- On the side heat a pan and put oil which is just enough to shallow fry the zucchini & potatoes fritters, making it like pancakes.
- For deep frying , you will first have to heat the oil in the wok (kadhai).
- Use a portion of chickpea batter and mix with potatoes and onion together and use balance chickpea batter for dipping and frying cauliflower florets and sliced eggplants.
- Put the cauliflower florets one by one in the wok once the oil is ready and hot enough to use, once cauliflower fritter’s (pakora’s) are fried, then start frying the potato & onion mix one spoon full at a time. After potato-onion pakora’s are ready, you can start frying eggplant slices after dipping in batter.
- Take out all fritters from teh work and place them on a plate with a kitchen paper towel spread over the plate so that it absorbs excess oil.
Note: Pakora’s (Fritter’s) can be served with condiments like Coriander mint Chutney or tomato ketchup. You can enjoy every bite and pamper your taste buds with steamy hot assorted fritter’s, enjoy the rains with pakora’s as a snack or as a side dish for lunch with Dal Makhni. Cheers!!!
Picture courtesy dhaba.us