We do like our vegetable pakodas (fritters) and every now and then we’ll binge on the stuff. This is one of the recipes we use. It’s a blend of different vegetables, is easy to make and the outcome is little, crisp bite sized pakodas that are great on their own as well as if put into a kadhi.
Ingredients:
- Aubergine, round, medium, diced
- Bell pepper, medium, diced
- Onion, medium, diced
- Garlic, 6 small pods, minced
- Green chilies, 2, minced with seeds
- Basil leaves, handful, minced (we had some lying about)
- Besan/chickpea flour, 2 cups
- Red chili powder, 1 tbsp
- Salt, 2 tsp
- Kasuri methi, 2 loose pinches/2-3 gm
- half to 1 cup water
Method:
- Mix everything together, going slow with the water as needed instead of pouring the whole lot in together; this should result in a fairly dense batter. These pakodas need to be small, and cooked on medium heat until they’re golden brown. Any bigger and they’ll be raw on the inside.
- I made them by scooping up a tablespoonful of the batter/dough, and then using another spoon, scraping parts of the dough from the first spoon into the oil; about 2 to 3 little pakodas per spoonful of dough.
- Another method would be to scoop up little bits of dough with wet hands, flatten it a bit with the thumb and then shove off the fingers it into the oil with the thumb.
Notes:
- Use as little besan as possible if you’re watching your carbs; just enough to bind the vegetables together.