July 29, 2021: Indian people love their food. After all, the variety across the country is endless. However, above everything, Indians love their Indian pakoras or fritters above everything else.
Indian pakoras – Unite the Indians on every occasion
Be it a hefty affair like a marriage or just an evening with a book in hand, Indian pakoras are the perfect snacks for every occasion. Pakoras can be made of almost any vegetable, fish, meat or fruit, that how varied it can be.
Rightly said, pakoras are a simple dish packed with complex flavours as they can go from side dish to filling dinner but they are always easy to make.
Be it begunis (eggplant pakora) served in Durga Puja bhogs, Mumbai’s batata vada (potato pakoras) or the stringy onion crisps called vengayam pakoda served in Chennai, almost every region in India boasts its unique variety of pakoras.
Indian pakoras, a platter in itself
Maroi Nakuppi Bora
- A bunch of garlic chives, 12-15 saplings
- ½ besan or yellow pea powder
- 2 tbsp rice flour
- ½ tsp carom seeds
- A pinch of asafoetida
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ¾ tsp salt
- 70-80 ml mustard oil
Method for Maroi Nakuppi Bora recipe:
- Rinse and clean the chives. Gather them into a bunch and chop them into 1.5-inch-long pieces. Mix with all the other ingredients except the oil. Sprinkle some water and bind the mixture together
- Heat an iron griddle or frying pan and the oil. Place small portions of the besan mix on it and flatten them. Flip to cook both sides until they turn golden-brown.
- Serve with hot tea.
Prawns should be marinated before using them. Instead of using gram flour, we can use cornstarch. The egg yolk and the cornstarch form an adhesion, and the flavours will give you the wanted taste. The prawns when deep-fried get crispiness from outside and when you bite it, the prawns give you the flavours.
- 250 gms prawns – cleaned and mixed
- 2 tsp salt
- 1 tbsp water
- 1 cup – chickpea flour/ besan
- 1 tsp garlic paste
- ½ tsp turmeric
- ½ tsp red pepper
- 1 tsp finely green chillis – chopped
- 1 tbsp finely coriander leaves – chopped
- 1 tsp dried mango powder
- 2 cups water approximately
- Oil for deep frying
Method for prawn pakora:
- Drain the prawns well. Mix the flour, garlic, salt, pepper, chillis, coriander and mango powder, in enough water, to form a smooth paste.
- Then add enough water to make a pouring consistency (when lifted in a spoon and dropped, it should fall in a continuous smooth stream).
- Heat the oil in a kadhai till a drop of batter dropped in comes up at once. Dip the prawns in the batter and drop into the hot oil. Fry over medium heat, to a very light brown.
- Lift out with a slotted spoon and keep aside. When ready to serve, heat the oil again and fry over high heat to a golden brown. Remove from oil, drain on an absorbent paper, and serve with chutney or ketchup.
This pakoda made of unripe jackfruit is popular in the Konkan regions of Karnataka. The jackfruit is boiled, coated with masala and fried, dipped in besan. This veggie replacement of chicken won’t disappoint you when served with chutney or sauce.
- Half a jackfruit
- 1 tsp salt
- 1 tsp red chilli powder
For the batter:
- 1 cup besan
- 1 cup rice flour
- 2 tsp carom seeds
- 1 tsp cumin powder
- 1 tsp hot chilli powder
- 1 tsp green chilli paste
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp dry mango powder
- 1.5 tsp salt
- ¾ cup water
- 500 ml oil
Method for Jackfruit Bajji:
- Peel the breadfruit or jackfruit and cut lengthwise into two parts and remove the pith. Now slice each part to make 6-8mm thick slices. Apply salt and chilli powder and allow it to rest for 30 minutes.
- Mix all the ingredients for the batter and whisk thoroughly
- Heat the oil to medium-hot. Dip the slices into the batter and drop into the oil. Keep turning the bhajjis to cook evenly until they turn golden-brown on the surface. Remove from oil with the help of a slotted spoon and place them on a plate lined with a kitchen towel.