India > Snacks > Fried Snacks

Doh Pakoda Recipe

Ingredients with Measurements:
- 2 cups gram flour (besan)
- 1 cup wheat flour
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1 cup water
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 cup fresh coriander leaves, finely chopped
- Oil for deep frying

Special equipment needed:
- A deep frying pan
- A mixing bowl
- A slotted spoon

Step-by-step instructions:

1. In a mixing bowl, combine gram flour, wheat flour, carom seeds, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well.

2. Gradually add water to the mixture and mix well to form a smooth batter. The batter should be thick enough to coat the back of a spoon.

3. Add chopped onion, green chilies, and coriander leaves to the batter. Mix well.

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

5. Using a tablespoon, drop spoonfuls of batter into the hot oil. Fry the pakodas until golden brown and crispy.

6. Using a slotted spoon, remove the pakodas from the oil and drain on a paper towel.

7. Serve hot with your favorite chutney or sauce.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 28g
- Protein: 8g

Substitutions for ingredients:
- You can use chickpea flour instead of gram flour.
- You can use any other type of flour instead of wheat flour.
- You can use any other type of chili powder instead of red chili powder.

Variations:
- You can add grated carrots or cabbage to the batter for extra flavor and nutrition.
- You can add chopped spinach or fenugreek leaves to the batter for a green color and flavor.
- You can add grated cheese to the batter for a cheesy flavor.

Tips and tricks:
- Make sure the oil is hot enough before adding the pakodas to it.
- Do not overcrowd the frying pan with too many pakodas at once.
- Serve the pakodas immediately after frying for the best taste and texture.

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

Reheating instructions:
- To reheat the pakodas, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.

Presentation ideas:
- Serve the pakodas on a platter with a variety of chutneys and sauces for dipping.

Garnishes:
- Garnish the pakodas with fresh coriander leaves or chopped green onions.

Pairings:
- Serve the pakodas with masala chai or any other hot beverage.

Suggested side dishes:
- Serve the pakodas with a side of steamed rice or naan bread.

Troubleshooting advice:
- If the batter is too thin, add more flour to thicken it.
- If the pakodas are not crispy, increase the heat of the oil and fry them for a longer time.

Food safety advice:
- Make sure the oil is not too hot to avoid burning the pakodas.
- Use a slotted spoon to remove the pakodas from the oil to avoid splatters.

Food history:
- Doh Pakoda is a popular street food in India, especially in the northern regions.

Flavor profiles:
- Doh Pakoda has a spicy and savory flavor with a crispy texture.

Serving suggestions:
- Serve Doh Pakoda as an appetizer or snack.

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Region: Indian

Taste: Spicy, Tangy, Savory, Crunchy