Friday, 29 July 2016

Pakoda/Bhajji Platter

What best one to would crave for in this Bangalore weather...something hot, something chatpata, something fried..
This pakoda or bhajji platter is sure to satisfy you the rainy evening..
I have made 3 types of pagoda here..Onion, Potato and Ajwain leaves.
Ajwain leaves or Doddapatre I have shown in one of the pictures. If you don't have access to it you can make palak pakoda in same way.



Ingredients:
For Onion pakoda:
1. 1/2 cup besan/gram flour
2. 1 tbsp finely chopped coriander
3. 1 medium sized onion, cut into strips
4. 2 tbsp red chilli powder
5. 1/2 tbsp turmeric powder
6. 1/2 tsp ajwain seeds
7. Slat to taste
8. 2 tbsp hot oil

Oil for frying

For potato and Ajwain leaves pakoda
1. 1/2 cup besan
2. 1 tbsp finely chopped coriander
3. 1 medium sized potato, cut into thin round slices
4. 4-5 Ajwain leaves
5. 2 tbsp red chilli powder
6. 1/2 tbsp turmeric powder
7. 1/2 tsp jeera
8. Slat to taste
9. 2 tbsp hot oil

Oil for frying

Preparation:
For Onion pakoda:
1. Take the onion cut into long strips in a bowl  Separate as much slices.
2. Add besan to onion and working with hands keep mixing. Onion slice will coat with besan. Do not use water, moisture in onion will help.
3. Add red chilli powder, turmeric powder, ajwain seeds, coriander, salt and again m8x well. Add very little water at time if the mix is too dry.
4. All onion slices should coat with thick batter. Heat 2 tbsp oil and add to this and mix well.
Heat oil for frying and fry pakoda 1-2 at a time till crispy. You can drop pakoda with spoon or hand, don't worry much about irregular shapes.

For potato and ajwain leaves pakoda:
1. Mix together, besan, red chilli powder, turmeric powder, jeera and salt, coriander
2. Add water slowly and mix well. We need batter of cake batter like consistency.
3. Add 2 tbsp hot oil and mix well.
4. Heat oil for frying
5. Dip one by one potato slice in the batter, make sure it covers from all sides and drop it gently in hot oil.
6. Fry pakoda till crispy.
7. Repeat same for ajwain leaves by coating them in batter. Fry ajwain pakoda in hot oil.
If using palak leaves, remove the stems and use thick leaves.

Serve your pakoda-bhajji platter with anu chutney or tomato ketchup and hot cup of tea!!

4 comments:

  1. Pakodas any time...this is yummy...even we could make with that big baingans..those eggplants I mean..

    ReplyDelete
    Replies
    1. Yeah Sunita I will try that eggplant/brinjal pokodas for sure!!

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