13 Best Pakora Recipes For You This Monsoon
Monsoons are more than magical rains and romantic weather. They also call for a heavenly combination of tea and pakoras.
Let us explore some pakora recipes to enjoy this monsoon season
1. Bread pakora
Ingredients
- Organic Gram Flour (Besan)
- Coriander leaves
- Green chillies (optional)
- Salt to taste
- Mustard oil
- Turmeric powder
- Garam masala
- Bread slices
- Water (as per requirement)
Method of Preparation:
Mix all the ingredients except bread slices in a bowl. Add water to the concoction to make a slightly runny paste. Dip the bread slices in the batter and deep fry the pieces in sunflower oil or any other oil of your choice.
2. Bread Paneer Pakora
Ingredients
- Organic besan flour
- Turmeric powder
- Green chillies (optional)
- Salt to taste
- Grated or mashed paneer
- Carrot
- Garam masala
- Mustard oil
- Water (as needed)
- Red chilly powder (optional)
Method of Preparation:
Prepare the paneer stuffing by mixing the grated paneer with carrots, turmeric powder, green chillies, and salt to taste. After that, prepare the dipping batter by mixing besan powder with turmeric, salt and some water to create a slightly runny consistency.
Place the paneer stuffing on the bread and make a sandwich which is then dipped in the batter and deep fried in sesame or sunflower oil.
3. Mirchi bhajiya
Ingredients
- Big green chillies (with a slit and de-seeded)
- Gram flour
- Water
- Turmeric powder
- Garam masala
- Salt to taste
- Water
- Sunflower oil or vegetable oil or any other oil of your choice
Method of Preparation:
Mix all the condiments and the gram four together to create a check yet flowing consistency. Dip the slit green chillies into the batter and deep fry in oil. Mirchi bhajiyas are ready to be served.
4. Pyaj pakore
Ingredients
- Sliced onions (moderately thin)
- Grated ginger
- Curry leaves
- Turmeric powder
- Garam masala
- Organic gram flour (besan)
- Water
- Ajwain
- Some semolina (optional)
- Salt to taste
- Sunflower oil or any other oil of your choice
Method of Preparation:
Mix all the ingredients together and add water in nature to achieve the series consistency. After that, deep fry the coated sliced onions in sunflower oil.
5. Aloo bread pakora
Ingredients
For the filling
- Mashed potatoes
- Green chillies
- Salt to taste
- Amchur powder
- Garam masala
- Coriander leaves
- Bread slices
For the dipping batter
- Organic gram flour
- Water
- Salt to taste
- Turmeric powder
- Chopped Green chilli
Method of Preparation:
Mix all the ingredients for the stuffing and make a sandwich with the bread slices. After that you can dip that in the dipping batter ( made by mixing all the dipping batter ingredients together) and deep fry in sunflower oil or mustard oil.
6. Dahi pakoda
Ingredients
- Moong dal (soaked for over five hours or overnight)
- Yogurt (beaten)
- Cumin powder
- Garam masala
- Turmeric powder
- Red chilli powder salt to taste
- Black salt
- Coriander seeds
- Black pepper powder
Method of Preparation:
Take the soaked moong dal and grind it into a paste. Add the condiments to it and deep fry in sunflower oil. After that add Garam masala, cumin powder, coriander seeds and other spices of your choice to the yoghourt. Put the moong dal pakoras in the curd preparation, and the dish is good to go.
7. Sabudane ka pakoda
Ingredients
- Sabudana or tapioca Pearls (soaked overnight)
- Peanuts
- Rajgira flour
- Yoghourt
- Cloves
- Cinnamon powder
- Green chilli
- Salt to taste
- Ginger
- Sunflower oil or any other oil of your choice
Method of Preparation:
Mix soaked sabudana with all the condiments of your choice and deep fry it in oil and serve hot.
8. Stuffed bread pakora
Ingredients
- Bread slices
- Gram flour
- Water
- Salt to taste
- Green chilli powder
- Red chilli powder
- Amchur powder
- Mustard oil
- Coriander
- Hing (asafoetida)
Method of Preparation:
You can prepare any stuffing of your choice and put it between two bread slices and dip the same in gram flour batter to make stuffed bread pakoras.
9. Tomato pakora
Ingredients
- Sliced tomatoes (not thin slices)
- Gram flour
- Garam masala
- Turmeric powder
- Green chillies
- Salt to taste
- Water
- Hing (asafoetida)
- Sunflower oil or sesame oil etc
Method of Preparation:
Make a dipping batter by mixing everything together except the tomato slices. Keep the dipping batter aside for fifteen minutes and after that dip the tomato slices in it and deep fry in the oil of your choice.
10. Methi and Kishmish pakoras
Ingredients
- Moong dal (soaked overnight or for 3-4 hours)
- Kishmish / Raisin
- Kasturi methi
- Green chilli
- Turmeric powder
- Garam masala
- Ginger
- Salt to taste
- Sunflower oil/ mustard oil
Method of Preparation:
After grinding the soaked moong dal to a paste add all other condiments to it, along with a small bowl full of kishmish and Kasturi methi. Make small balls of the mixture and deep fry them in the oil of your choice.
11. Kacche kele ka pakka pakora
Ingredients
- Unripe bananas
- Rice flour
- Gram flour
- Turner's powder
- Garam masala
- Salt to taste
- Water
- Chopped green chillies
- Hing (asafoetida)
- Cumin powder
- Mustard oil
- Baking soda (a pinch)
Method of Preparation:
Slice the unripe bananas length-wise in moderately thin slices. Mix all the other condiments along with the gram flour and rice flour and baking soda to create a nice dipping batter. Do the sliced banana pieces in the batter and then deep fry it in mustard oil.
12. Baby corn pakoras
Ingredients
- Baby corn
- Gram flour
- Garam masala
- Chopped green chillies
- Salt to taste
- Ginger garlic paste
- Water
- Sunflower Oil
- Red chilli powder
- Coriander powder
- Cumin powder
Method of Preparation:
Boil and Blanche the baby corn for 3-4 minutes and after that marinate for a few more minutes in ginger garlic paste, salt, some oil, cumin powder and other condiments of your choice. After that, you can dip the coated baby corn in the dipping batter (the preparation method has been shared in the previous points)and deep fry them in oil.
13. Dal Kheera Pakora
Ingredients
- Red masoor dal
- Corn starch
- Chopped green chillies
- Turmeric powder
- Garam masala
- Salt to taste
- Ginger
- Coriander leaves
- Oil
- Cucumbers (round slices)
Method of Preparation:
Soak the red masoor dal in water for some time and then ground it to make a paste. Add all the condiments to the mixture and make a nice flowing batter. After they dip the thick and roundly cut slices in the batter and deep fry them in oil.
FAQs
Q1: Can Pakoras be made into a healthy snack?
Yes, the pakoras can be made in a healthy way by frying them in a healthy oil instead of vegetable oil. You can opt for healthy and organic mustard oil or coconut oil from I say Organic.
Q2: Are pakoras gluten-free?
Yes, Pakoras made with gram flour are gluten-free because besan is a naturally gluten-free ingredient.
Q3: Can the pakora batter be stored for future use?
Yes, you can prepare a dry mixture and store it in an airtight container for up to 2 weeks.
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