Ingredients with Measurements:
- 1 cup padduni (chopped)
- 1 cup gram flour (besan)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 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, add chopped padduni, gram flour, red chili powder, turmeric powder, coriander powder, and salt.
2. Mix well and add water gradually to make a thick batter.
3. Heat oil in a deep frying pan.
4. Take a spoonful of batter and drop it into the hot oil.
5. Fry until golden brown and crispy.
6. Remove from oil using a slotted spoon and place on a paper towel to absorb excess oil.
7. Repeat the process with the remaining batter.
8. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Padduni can be substituted with spinach or any leafy greens.
- Gram flour can be substituted with rice flour or all-purpose flour.
Variations:
- Add chopped onions, green chilies, and ginger to the batter for extra flavor.
- Add grated cheese to the batter for a cheesy twist.
Tips and Tricks:
- Make sure the batter is thick enough to coat the padduni properly.
- Do not overcrowd the frying pan while frying.
- Serve hot for the best taste.
Storage Instructions:
- Padduni pakoda can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation Ideas:
- Serve on a platter with your favorite chutney or sauce.
- Garnish with chopped coriander leaves or grated cheese.
Garnishes:
- Chopped coriander leaves
- Grated cheese
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup
Suggested Side Dishes:
- Masala chai
- Lemonade
Troubleshooting Advice:
- If the batter is too thin, add more gram flour to thicken it.
- If the pakoda is not crispy, increase the oil temperature and fry for a longer time.
Food Safety Advice:
- Make sure the padduni is thoroughly washed and dried before using.
- Use fresh oil for frying.
Food History:
- Padduni pakoda is a popular snack in the northern regions of India.
Flavor Profiles:
- Spicy, crispy, and savory.
Serving Suggestions:
- Serve as a snack or appetizer.
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Region: Indian