The sky’s cloudy, the air’s heavy with moisture, and the rains are finally here! And what’s better than a hot cup of chai on a rainy day? Well… a hot cup of chai AND some crispy, crunchy, spicy pakora!
To tell us how to whip up these lip smacking, drool-inducing snacks, and be quick about it, we roped in Ms. Geetha Krishnan, who’s a cooking enthusiast and a total foodie!
So read up these recipes and treat yourself to some of the yummiest of monsoon munchies!
Image Credit: Pappu Kitchen
Onion Pakora
Ingredients
Bengal gram flour (besan) – ¾ cups
Rice flour – ¼ cup
Onions chopped finely lengthwise – 4 large
Green chillies chopped finely – 4
Curry and coriander leaves for flavour
Crushed coriander seeds – 1 tsp
Chilly powder – 1 tsp
Cooking soda – 1 pinch
Salt to taste
Oil for frying
Method
Set the oil to heat in a wok/kadai. While it is heating, put the chopped onions, green chillies, curry and coriander leaves and crushed coriander seeds in a bowl and mix well. Next, add the salt and the chilly powder. Mix well. Sprinkle the besan and rice flour mixture over the onions until all of it is coated. Pour a large ladle of hot oil from the kadai into the mixture. A dash of water may be required to bind the mixture together. Now take a small quantity in your hand, and quickly scatter the mixture on the oil. Turn the pakora a few times and drain on to kitchen paper. Serve with tomato sauce.
Image Credit: Happy Trio Explains
Bread Vada
Ingredients
Day old bread slices – 8
Finely chopped onion – 1
Finely chopped chillies – 2
Finely chopped coriander leaves – 1 bunch
Cumin powder – ½ tsp
Chilly powder – ½ tsp
Salt to taste
Oil for frying
Method
Dip one slice of bread at a time in water and squeeze it out firmly. To the dampened bread add the rest of the ingredients and mix well. Form small flattened balls and deep fry. Serve with spicy curd dip or tomato sauce.
Image Credit: Laura In The Kitchen
Rice Balls
Ingredients
Leftover rice – 1 cup
Chopped onion – ½
Chopped ginger & green chilly – ½ tsp
Coriander leaves – 1 tsp
Corn flour – 1½ tsp
Salt to taste
Method
Knead all the ingredients together to make firm dough. Roll out little balls between oiled palms and deep fry. Serve with coconut chutney.
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