Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup grated radish (mooli)
- 1/4 cup chopped onion
- 1/4 cup chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a mixing bowl, add gram flour, grated radish, chopped onion, chopped coriander leaves, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, and salt. Mix well.
2. Gradually add water to the mixture and make a thick batter.
3. Heat oil in a deep frying pan.
4. Take a spoonful of the batter and drop it in the hot oil. Fry until golden brown.
5. Remove the pakodas from the oil and place them on a paper towel to remove excess oil.
6. Serve hot with mint chutney.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for deep frying: 180°C
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 24g
- Protein: 6g
Substitutions for ingredients:
- Radish can be substituted with grated carrot or cabbage.
- Coriander leaves can be substituted with mint leaves.
Variations:
- Add chopped green chilies for extra spice.
- Add grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when dropped in the oil.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil and make the pakodas soggy.
Storage instructions:
- Store the leftover pakodas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakodas in the oven at 180°C for 5-7 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the pakodas on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves and grated cheese.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Serve with hot chai or masala tea.
Troubleshooting advice:
- If the pakodas are not crispy, increase the temperature of the oil.
- If the pakodas are too oily, place them on a paper towel to remove excess oil.
Food safety advice:
- Make sure the oil is hot enough before frying the pakodas.
- Do not leave the hot oil unattended.
Food history:
- Raai pakoda is a popular snack in North India, especially during the monsoon season.
Flavor profiles:
- Spicy, tangy, and crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian