Come monsoons and who would not want to njoy sitting in the balcony with dear one and feast on yummy Bhajji/Pakoda and sipping hot cup of tea? The monsoon set in here sday and the first request for the season @ home was in the form of Pakoda. I used to always make these pakodas with onion only but recently one of my friends used potato also with it and we simply loved it. Here is the recipe.
Ingredients:
Besan[Gram flour] – 2 cups
Rice flour – 1/2 cup
Ajwain – 1/4 tsp
Chilli powder – 1 tbsp
Hing – a pinch
Turmeric – 1/4 tsp
Salt – to taste
Onion – 1 large, finely chopped
Potato – 1 large ,finely chopped
Green chillies – 3-4, finely chopped [optional]
Coriander leaves – 3 tbsp, finely chopped
Method:
Mix all the above ingredients well by adding enough water. Now, take a large wok, add enough oil for frying and place it on low flame for oil to heat up. Now, test whether the oil is hot by dropping a li’l mixture into it. If the oil bubbles around it and the fried piece comes up, the oil is ready to fry the remaining mixture. Drop the mixture into the oil [3-4 at a time] and fry them well on all sides. Serve with tomato ketch-up or as it is and enjoy!
Perfect for a rainy evening! Looks great!
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Yeah it is 😉 Thanks for dropping by 🙂
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Hey! U shud try other combos also.. Try Herekai / capscium / raw banana. Will try this today.. I had posted recently that hope this rain brings back memories of garam bhajjis n coffee !! N I think its time 🙂 Thanks for all the comments on my blog!
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U mean bhajji with heerekai n all those – we do that! Mirchi is my fav though 😛
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Yum-O!
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Well, i cant believe i am having "bhajiyas" as they say it while reading it as your recipe.Hot with rainy drizzles had made into my snacks twice a week now for season.
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Thatz a real coincidence Sunny ;)U r making me want to eat some now :PThanks for dropping by Elegant Chic 🙂
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Hey Swaram. This is wonderful. I love tasty and good looking food. This looks like just the place that I would lift some recipes from. Keep updating regularly please 🙂
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Thanks Lively. Khushi aythu illi nodi comment :)Will surelyyy update .. been a long time since the last post 😉
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This is all time favorite right..you have nice blogs..checked out your travel one too..very good..
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Thanks Srivalli 🙂
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You are a great cook. need to learn form you.
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he he u Aryan's Mom just love praising someone na 😉
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I'm hungry.. Pakoras look very tempting .. !!! Good job Chef.
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Come home sometime 🙂 U cn surely hv them 🙂
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Madam! It's been more than 6 months now!! update your blog!!!!!! 😛
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ROFL Pix 😛 Dont u dare say I hv nt been cooking though 😉
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Hmmmmmmmmmm looks nice let me tell my mother to try it!!!
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Yummie 🙂
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I have not made a pakodi with both alu and pyaz unless it was the Alu Bonda. will try this out.
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Thanks JFF .. do lemme know if u liked it ;)Karthik … hope u liked it .. if u tried I mean :PRadha … thanks for visiting my blog 🙂 That ws the first time I tried with both together and we loved it 🙂
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That one's my favorite! When is the serving? Looks so delicious!! mmmmmmmm, yummmm!Mexican Prickly Poppy [Argemone Mexicana, Satyanashi, सत्यानाशी]
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Hi Swaram , First time at ur blog must appreciate the lovely recipes n also the beautiful pics. Also thanks for visiting my creativ blog ( which had been dormant since last few months ) n writing in such lovely words , surely it has motivated me to work on it again .Do visit my food art blog too wenevr time permits .regardsSmita http://littlefoodjunction.blogspot.com/
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Thanks a lot Smita .. ur blog is really awesome and totally worth visiting :)Read ur interview too .. WTG!
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Great post on the pakora. Another pyaz pakora recipe for your reference is at Pyaz Pakora
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nice recipe… come back n give me more…btw, what does Adige mean? saw a resto with that name in blore..
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Thanks Govind … we do make the usual Pyaaz Pakora :)@Aarti: Hey girl, look u got me bk :)Adige means cooking 🙂
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Hmmm baiyalli neeru ooruthide kanri, let me ask my mom or sis to try this recepie 😉
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