This snack on a plate has been interpreted in different ways across the country.
Pakora or pakoda, the deep-fried snack that is either made with all vegetables or onions or potatoes is an absolute delight for rainy days. Paired with some chai this one is best combo. Tracing the root of this most loved street food, pakora, telebhaja, fakkura, bhajiya, bhaaja, bhaji or ponako, Chef Ranveer Brar says “The word ‘pakoda’ is essentially very Indian, because this concept of ‘pakki rasoi’ and ‘kachi rasoi’ only exists in India. ‘Pakki’ rasoi’ is pakka khana that has been fried and doesn’t get spoiled. It can double up as a travel food. Kachi rasoi used to be boiled food that you would cook in the morning to be consumed during the day.” And this word goes back to pakwata (pakka- cooked and watta- laddoo).
This snack on a plate, that has interpreted in different ways across the country, some of the regional picks are Punugullu from Amalapuram (East Godavari District) in Andhra Pradesh and is served tomato-mint chutney or the Gulgule, or the mirchi pakoda, batata vada, dal boda, Maddur vada, chawal ke padoke to Neerphanas Bhajji (jackfruit pakora) and more, India sees many variations of this humble fried snack. This street food has always found it’s loyalist and also can be easily spotted at every corner of the country. The best part been almost any vegetable, greens or meat can be dipped into a batter spiced batter of besan (chickpea flour) to be made into this sinful snack.
David Rocco Canadian author, cook, and Tv host recently took to Facebook/ Insgram to make some really delectable pakodas. He wrote “Pakora or chickpea vegetable fritters are the bomb and gluten free too 💥 There’s a reason why my Indian friends call me Davinder - Cazzarola these are so good! Dipped into some Mint Chutney and you're on the streets of Bombay! A must try guys and don’t forget that final sprinkle of chaat masala for that little mango sour tangy hit 👊🏼❤️ P.S. for the Mint Chutney, just go to my last Reel for the full recipe.
- 2 cups Chickpea Flour
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Chaat Masala
- 1 tbsp Mint Chutney
- 2 cup water
- salt, to taste
- 2 cups, brocoli florets
- 1 large potato, peeled and thinly sliced
- 1 red onion, peeled and sliced
- 1 tsp chaat masala
- salt, as needed
- 4 cups vegetable oil
Make the batter by placing chickpea flour in a bowl with the spices and mint chutney. Add water and whisk until all lumps disappear. It should be a smooth, somewhat thick batter.
Wash and chop your vegetables. You can add any vegetables you like. In a pot, heat up vegetable oil. Mix the vegetables into the batter and gently drop it into the hot oil. Don't crowd the pot. Remove once golden brown. Add a sprinkle of chaat masala over all the vegetables. Serve immediately.