India > Snacks > Pakodas

Chhencheda Pakoda Recipe

Ingredients with Measurements:
- 1 cup grated paneer (cottage cheese)
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying

Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon

Step-by-step instructions:

1. In a mixing bowl, combine grated paneer, besan, rice flour, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt to taste. Mix well.

2. Add water little by little and mix until you get a thick batter.

3. Heat oil in a deep frying pan over medium heat.

4. Once the oil is hot, take a spoonful of the batter and drop it into the oil. Fry until golden brown.

5. Use a slotted spoon to remove the pakodas from the oil and place them on a paper towel to remove excess oil.

6. Repeat the process with the remaining batter.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people

Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g

Substitutions for ingredients:
- Instead of paneer, you can use grated tofu or mashed potatoes.
- Instead of besan, you can use all-purpose flour or cornflour.
- Instead of rice flour, you can use semolina or wheat flour.

Variations:
- You can add chopped onions, green chilies, or cilantro to the batter for extra flavor.
- You can also add grated carrots or spinach to the batter for a healthier version.

Tips and tricks:
- Make sure the oil is hot enough before frying the pakodas.
- Do not overcrowd the pan while frying.
- Serve the pakodas hot with chutney or ketchup.

Storage instructions:
You can store the leftover pakodas in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
You can reheat the pakodas in the oven or microwave until heated through.

Presentation ideas:
Serve the pakodas on a platter with chutney and garnish with cilantro.

Garnishes:
Garnish with chopped cilantro or mint leaves.

Pairings:
Chhencheda Pakoda goes well with hot tea or coffee.

Suggested side dishes:
Serve with mint chutney or tamarind chutney.

Troubleshooting advice:
- If the batter is too thick, add more water.
- If the pakodas are not crispy, increase the heat while frying.

Food safety advice:
Make sure the oil is not too hot to avoid splattering.

Food history:
Chhencheda Pakoda is a popular snack from the state of Odisha in India.

Flavor profiles:
Savory, spicy, and crispy.

Serving suggestions:
Serve as a snack or appetizer.

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Region: Indian

Taste: Spicy, Tangy, Savory, Crunchy