A Platter of Pakoras

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.