|We had these crunchy, spicy pakodas for lunch yesterday.While not usually lunch material, they provided a nice change as pakodas are normally snack food in India. One of the most common times they’re made is when it’s raining outside. Most houses will then deep fry this delicious snack and the whole family consumes copious quantities of hot, sweet tea while enjoying the smell of fresh rain.
Pakodas (or fritters) are essentially batter fried vegetables. The batter normally consists of seasoned chick pea flour with water and sometimes a little refined bread flour (maida). Different vegetables, like potaoes, cauliflour, aubergine, sliced onions or a mixture of vegetables are then dipped in the batter and deep fried.
It also tastes great between slices of buttered bread.
PS: Don’t make the batter too thick, else they wont be crunchy. Conversely, too thin and they’ll splatter all over your kitchen. For the seasoning I suggest salt, paprika (or red chilli powder) and perhaps a hint of dried mango powder (aamchur).