Ingredients with Measurements:
- 1 medium-sized snake gourd, peeled and thinly sliced
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon baking soda
- Salt to taste
- Water as required
- Oil for deep frying
Special equipment needed:
- A deep frying pan
- A mixing bowl
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, red chili powder, turmeric powder, cumin powder, coriander powder, baking soda, and salt. Mix well.
2. Add water gradually and mix well to form a thick batter. The batter should not be too runny or too thick.
3. Heat oil in a deep frying pan over medium heat.
4. Dip the sliced snake gourd in the batter and coat well.
5. Gently drop the coated snake gourd slices into the hot oil and fry until golden brown.
6. Remove the fried snake gourd pakodas from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 2-3 people
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Rice flour can be substituted with corn flour or wheat flour.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped onions, green chilies, or curry leaves to the batter for extra flavor.
- Use other vegetables such as potato, onion, or eggplant instead of snake gourd.
Tips and tricks:
- Make sure the oil is hot enough before frying the pakodas.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil and result in soggy pakodas.
- Serve the pakodas immediately after frying for the best taste and texture.
Storage instructions:
- Store the leftover pakodas 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 in a microwave for 1-2 minutes.
Presentation ideas:
- Serve the pakodas on a plate with a side of chutney or sauce.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the pakodas are not crispy, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Make sure the snake gourd is thoroughly washed and peeled before slicing.
- Use fresh oil for frying to avoid any health hazards.
Food history:
- Pakodas are a popular Indian snack that originated in the northern region of India.
Flavor profiles:
- The snake gourd pakodas are crispy on the outside and soft on the inside with a spicy and savory flavor.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian