Crunchy vegetable pakoras
Its a lazy rainy morning. One of those days when you want to drink a steaming cup of coffee (green tea in my case 😀 ) & gorge on some munchies all snuggled up in bed of course! As I stared out of my window, I was reminded of my days back in Calcutta, India when my ma used to rustle up some delish hot pakoras (fritters) with whatever veggies she could lay her hands on.
Ummm…heavenly!! The perfect comfort food in the rains. The crunch of the thin crusted fritters along with the pitter patter raindrops was like music to my soul.
Today sitting in Kuala Lumpur, I am suddenly craving for my mom made pakoras. I run into my kitchen & check the pantry. So I have a medium sized carrot, a large yellow bell pepper & two onions. Perfect! What better way to kick-start my blog than by sharing one of my favourite snack recipes. So lets get started.
Here’s what you need: (for about 15-16 fritters)
- 1 big carrot (cut in thin long strips)
- 1 big bell pepper ( same as above)
- 2 medium sized onions (sliced)
- 2 chopped green chillies (depending on your heat tolerance)
- few chopped mint leaves to add a fresh zing (my twist 😉 )
- For the batter:
- 5-6 tbsp of besan (chickpea flour)
- 1 tbsp of sunflower oil
- some water for a semi thick batter
- Now add the following spices:
- Red chilli powder- 1 tsp
- Chaat masala- 1 tsp
- Pepper powder- 1/2 tsp
- Ajwain (carom seed)- 1 tsp
- a pinch of garam masala
- a pinch of sugar
- salt to taste
- lemon juice- 1 1/2 tbsp
Add the water slowly until you get a not so thick batter. Mix in all the veggies. Keep aside for 15-20 mins. Heat oil in a pan. Put a spoonful of batter one by one into the pan & deep fry the pakodas till dark golden brown.
Serve hot with green chutney, tomato ketchup, masala chai (tea) or chilled beer. The choice is endless. Simple pleasures of life 🙂