Pakodas with a Regional Twist
Monsoon and piping hot chai are a match made in heaven, and no rainy day is complete without crispy pakodas. This season, give the humble bhajiya a delicious makeover with these regional favourites from across India.
Kashmiri Nadru ke Pakode (Lotus Stem Fritters)
Ingredients:
2 lotus stems, 1 cup besan, 2 tbsp rice flour, ½ tsp each turmeric, fennel powder, dry ginger powder, cumin seeds and garam masala, 1 tsp red chilli powder, 1 tsp ajwain, a pinch of hing, salt, water and oil for frying.
Method:
Peel, slice and boil the lotus stems in salted water for 8–10 minutes. Drain and pat dry. Mix all the dry ingredients, add water to make a thick batter and coat the slices. Deep-fry until golden and crisp. Serve hot with mint-coriander chutney.
UP ke Gulgule (Sweet Pakode)
Ingredients:
2 cups whole wheat flour, 1 cup grated jaggery (or ¾ cup sugar), ¾ cup warm water, 2 tbsp semolina, ½ tsp fennel seeds, ¼ tsp cardamom powder, a pinch of salt, ½ tsp baking soda, and oil or ghee for frying.
Method:
Dissolve jaggery in warm water and strain. Mix the dry ingredients, add the jaggery syrup to make a thick batter, then stir in baking soda. Rest for 20–30 minutes. Drop spoonfuls into medium-hot oil and fry until golden brown and cooked through.
Karnataka Raw Jackfruit Pakodas
Ingredients:
500 g raw jackfruit, 1 cup besan, ¼ cup rice flour, 1 tbsp semolina, 2 chopped green chillies, 1 tsp grated ginger, 8–10 chopped curry leaves, 1 tsp cumin seeds, ½ tsp red chilli powder, ¼ tsp turmeric, a pinch of hing, salt, water and oil for frying.
Method:
Boil the jackfruit with turmeric and salt until just tender. Drain and cool. Prepare a thick batter using the remaining ingredients, coat the jackfruit pieces and deep-fry until crisp and golden. Enjoy with chutney and a steaming cup of tea.
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