Zucchini Pakoda Recipe

Cooking Directions

• STEP 1.Grate the zucchini and squeeze out the excess moisture.
• STEP 2.In a bowl, mix together grated zucchini, chickpea flour, rice flour, chopped onions, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, and salt.
• STEP 3.Add water as needed to make a thick batter.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 7.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to squeeze out the excess moisture from the grated zucchini to prevent the pakodas from becoming soggy.
• You can add other vegetables like grated carrots or spinach to the batter for added flavor and texture.
• You can adjust the spice level according to your taste by adding more or less green chilies and red chili powder.

Storage and Serving

• Zucchini Pakoda is best enjoyed fresh and hot.
• If you have leftovers, you can store them in an airtight container at room temperature for up to 1 day.
• Reheat the pakodas in a preheated oven or air fryer for a few minutes before serving.