Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/4 cup semolina (sooji)
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- Salt to taste
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped coriander leaves
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, semolina, carom seeds, cumin seeds, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
2. Add chopped onion, tomato, and coriander leaves to the mixture. Mix well.
3. Gradually add water to the mixture and make a thick batter.
4. Heat oil in a deep frying pan.
5. Take a spoonful of the batter and drop it into the hot oil.
6. Fry the pakodas until they turn golden brown.
7. Remove the pakodas from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
8. Serve hot with your favorite chutney.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Rice flour can be substituted with corn flour.
- Semolina can be substituted with cornmeal.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots and cabbage for a healthier version.
Tips and tricks:
- Make sure the batter is thick enough to coat the vegetables.
- Do not overcrowd the frying pan while frying the pakodas.
- Serve the pakodas immediately after frying for the best taste.
Storage instructions:
- Chakna pakodas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakodas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakodas on a platter with your favorite chutney.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Pair with a cold beer or your favorite beverage.
Suggested side dishes:
- Serve with mint chutney or tamarind chutney.
Troubleshooting advice:
- If the batter is too thin, add more gram flour to thicken it.
- If the pakodas are not crispy, increase the heat while frying.
Food safety advice:
- Make sure the oil is hot enough before frying the pakodas to prevent them from absorbing excess oil.
Food history:
- Chakna pakoda is a popular street food in India, especially in the northern states.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian