Cheese Pakoda

Ingredients: 

500 g - potatoes, boiled and mashed

100 g - cheddar cheese

1 inch - piece ginger, finely grated

1 cup - green coriander, finely chopped

1 - green chilli finely chopped 

1 - large egg, beaten

1/2 tbsp - black pepper powder

1 tbsp - cumin seeds, coarsely crushed

3 tbsp - oats

salt to taste

oil to deep fry

Method:

Mix all the above ingredients in a bowl. Make small balls and keep in fridge for 15 minutes. Heat oil in a frying pan. Fry the balls on medium heat till golden brown in colour. Drain on a paper napkin and serve with tomato ketchup.

Corainder Vada

Ingredients: 

Chillies 3-4 nos.

Coarse Moongdal 100 g

Coriander 1 bunch

Ginger garlic paste 1 tbsp

Oil to fry

salt to taste

Method: 

Chop the Coriander and Chillies in to a very small size and mix them well with salt ,ginger garlic paste and coarse moong dal with little bit water (enough to handle as vada) knead it well and keep aside for 1 hour and take divide the mixture into small balls and press them as vada shape and fry them in the oil and wipe them with kitchen towel to absorb excess oil. Serve with coconut chutney or can be taken along with rice as a side dish.

Kanda Bhaji

Ingredients:

2 onions, cut into halves and then sliced,

Besan or gram flour enough for the batter,

3/4 tsp turmeric powder,

1-2 tsp red chilli powder (as per your taste),

2 tsp ajwain (Carrom seeds),

Salt to taste,

Water,

Oil for frying

Method:

Apply some salt to the sliced onion and leave it aside till the onion leaves some water. Then add little gramflour (smaller quantity at a time) and mix. Note that the onion should be noticeable in the bhajis. Add turmeric powder, red chilli powder, ajwain and some salt (taste before you add salt since you had already applied some salt to the onion) and water and make a batter that is of dropping consistency by sticky. Heat oil for frying in a kadhai (wok) on a medium high flame for 3-4 minutes. Then lower the flame to medium-low, remove 2 tbsp of hot oil from the kadhai and add to the batter and mix well. Then drop small bhajis in the oil and fry stirring till they are cooked and crisp. If you increase the flame then the bhajis would brown quickly and remain uncooked from inside. Serve with garlic chutney, mint chutney or tomato ketchup.

Bread Pakora

Ingredients:

1 cup gram flour (besan)

1.5 cup oil for deep frying

6 tbsp corn flour

6 tbsp refined flour

5 to 6 bread sliced into four pieces Or into 2 pieces

1 tbsp ginger-garlic paste

1 tbsp baking powder

1/2 tbsp coriander seed powder (dhaniya)

1/2 tbsp turmeric powder (haldi)

1/2 tbsp cumin seed powder (jeera)

1 t/s red chili powder

1/2 tbsp fennel seed powder

1 tbsp garam masala powder

1/2 t/s asofoetida (hing)

1/2 t/s raw mango powder Or lime juice

rock salt/ salt as per taste

1 green chili chopped

1/2 cup chopped coriander leaves

1/2 onion finely chopped

7 to 8 tbsp water

Method:

Slit bread into 2 pieces Or into triangular shape. Keep them aside. Take a mixing bowl. Mix all the ingredients except oil and water. Lastly add 2 tbsp oil and water. Beat this mixture with a spoon. Ensure no lumps are formed. The batter should be of thick consistency. If your batter is thin add some more flour to it. Place a frying pan with oil on medium heat. Allow the oil to get hot. Dip sliced bread into the batter. Coat from all sides. Gently leave them in hot oil. Fry from both sides until nice golden brown in color. Repeat the same with other sliced bread. Place them on tissue napkins to absorb excess oil. Serve hot on a platter with chutney, sauce along with a hot cup of tea. Served my bread pakoras with garlic coconut chutney.

Tip:

You could just use gram flour instead of corn flour and refined flour. I wanted a combo of all hence used all of them. You could use baking soda instead of baking powder. Another variation would be fry paneer Or tofu in the same batter instead of bread. Ensure once you frying the heat is on low mode else your pakoras wouldn’t fry properly inside. You could use any herb you want for these pakoras. If any batter remains don’t worry store them into fridge. Use this batter for frying pakoras next time voila.

Corn Pakoda

Ingredients:

2 Corn boiled

1 Big sized Onion

2 to 3 Green chillies

1 inch Ginger

2 t/s Jeera Powder

1 t/s Turmeric(Haldi) Powder

4 tbsp Gram flour (Besan)

Salt as per taste

3 strands of coriander leaves

2 cups Oil for frying

Method:

Firstly boil the corn and scrape them with a knife and keep the corn aside. Slice ginger, chillies, garlic and add salt. Grind all in a mixer along with the scraped corn to form a thick paste. Now add chopped Onion,Jeera Powder,Haldi,besan (gram flour) into into the corn mixture and mix well with spoon or hand. Heat oil in a kadhai or a vessel form small round shapes with hand and add them into kadhai for frying on a medium fire. Once the pakoras turn golden brown and crisp than remove them from fire and keep them on the serving plate. Soak all oil from Corn Pakoras with the help of tissue paper just press tissue paper on all pakoras. Now serve Corn Pakoras hot with chutney,sauce and a cup of hot tea or coffee.