• 2-3 green chilies, finely chopped (adjust to spice preference)
• 1/2 cup gram flour (besan)
• 1 tosp rice flour
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp carom seeds (ajwain)
• 1/2 tsp garam masala powder
• 1/2 tsp red chili powder
• 1 pinch turmeric powder
• Salt, to taste (about 1 teaspoon)
• 1/4 cup water (if needed)
• Oil, for deep frying
• Fresh coriander leaves, chopped (optional for garnish)
Instructions:
1. In a mixing bowl, combine 2 cups chopped spring onions, 1 cup vertically chopped red onion, and 2-3 finely chopped green chilies. You can also add some chopped coriander leaves if you like. 2. Add salt to taste (approximately 1 tsp) to the chopped vegetables. 3. Sprinkle in 1/2 teaspoon garam masala powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 pinch turmeric powder, and 1 teaspoon carom seeds (ajwain). Rub the carom seeds between your palms to release its natural flavors. 4. Mix all the spices thoroughly with the vegetables. Let the mixture rest for 2 minutes. This resting period allows the spring onions and onions to release their moisture. 5. After resting, add 1 tablespoon rice flour to the mixture. The rice flour will help make the pakodas crispy. 6. Add 1/2 cup gram flour (besan) and mix everything well. The batter should be thick and should hold together. If the mixture appears too dry, add a little water (about 1/4 cup), but do so gradually to avoid making the batter too runny. The consistency should be such that it holds together and can be dropped into the oil. 7. Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small portion of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying. 8. Carefully drop small portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary. 9. Fry the pakodas over medium heat, turning them occasionally, until they are golden brown and crisp’ This should take about 2-3 minutes per batch. 10. Use a slotted spoon to remove the pakodas from the oil and drain them on paper napkins to remove excess 11. Repeat the frying process with the remaining batter. 12. Serve the pakodas hot with green chutney or ketchup. Enjoy this crispy snack with your favorite tea or as a side dish!
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Spring onions / scallions fritters (Indian style kanda paat bhaji)
👉 [Recipe Link](https://youtu.be/CpEMc5d8NHc) 👈
Ingredients:
• 2 cups spring onions, chopped
• 1 cup red onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to spice preference)
• 1/2 cup gram flour (besan)
• 1 tosp rice flour
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp carom seeds (ajwain)
• 1/2 tsp garam masala powder
• 1/2 tsp red chili powder
• 1 pinch turmeric powder
• Salt, to taste (about 1 teaspoon)
• 1/4 cup water (if needed)
• Oil, for deep frying
• Fresh coriander leaves, chopped (optional for garnish)
Instructions:
1. In a mixing bowl, combine 2 cups chopped spring onions, 1 cup vertically chopped red onion, and 2-3 finely chopped green chilies. You can also add some chopped coriander leaves if you like.
2. Add salt to taste (approximately 1 tsp) to the chopped vegetables.
3. Sprinkle in 1/2 teaspoon garam masala powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 pinch turmeric powder, and 1 teaspoon carom seeds (ajwain). Rub the carom seeds between your palms to release its natural flavors.
4. Mix all the spices thoroughly with the vegetables. Let the mixture rest for 2 minutes. This resting period allows the spring onions and onions to release their moisture.
5. After resting, add 1 tablespoon rice flour to the mixture.
The rice flour will help make the pakodas crispy.
6. Add 1/2 cup gram flour (besan) and mix everything well.
The batter should be thick and should hold together. If the mixture appears too dry, add a little water (about 1/4 cup), but do so gradually to avoid making the batter too runny. The consistency should be such that it holds together and can be dropped into the oil.
7. Heat oil in a deep frying pan or kadai over medium heat.
To check if the oil is hot enough, drop a small portion of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
8. Carefully drop small portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
9. Fry the pakodas over medium heat, turning them occasionally, until they are golden brown and crisp’ This should take about 2-3 minutes per batch.
10. Use a slotted spoon to remove the pakodas from the oil and drain them on paper napkins to remove excess
11. Repeat the frying process with the remaining batter.
12. Serve the pakodas hot with green chutney or ketchup. Enjoy this crispy snack with your favorite tea or as a side dish!
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