Satisfy your cravings with flavourful pakodas
Embrace the bliss of the rainy season with a delightful assortment of irresistible pakodas
Every time it rains, the thought of enjoying a warm treat, doesn’t fail to cross our minds. Whether we are resting at home, or deep into work at the office, a plate of steaming pakodas and chai is always welcome.
Chai Pakoda Day on July 30 was introduced by Rushina Munshaw Ghildiyal, Curator and Editor-in-Chief MD, A Perfect Bite Consulting of the annual Godrej Foods Trends Report, as an ode to the legendary combination of these two nationally enjoyed snacks.
So, to celebrate the occasion, we’ve brought to you some unique recipes you can try on this day!
A Bengali dish, the Kumro Phool Bhaja or pumpkin flower pakoda is also enjoyed as an accompaniment to rice or some steaming khichdi! To make this pakoda, remove the stem and the stigma from the pumpkin flowers. Dip the flowers in a batter made of besan, haldi, red chilli powder, kalonji (kala jeera), and poppy seeds. Next, fry them till they are golden brown and serve it with some mustard sauce!
This one is for the seafood lovers out there. Prawns are first marinated in some chilli powder and turmeric. Next, create a batter with besan, garam masala, ginger paste, corn flour and garlic paste. Now, add the prawns and mix so that they are completely coated in the batter. Fry the prawns till they are crispy and brown, and serve them with some spicy chutney or ketchup!
Chicken pakoda acts as a fun appetiser if you are looking for a quick, hassle-free dish to serve your guests. In a bowl, add besan, garam masala, and flour, followed by chopped onions, and ginger-garlic, and green chillies. Next, take the Godrej Real Good Chicken Boneless Cubes and add them to the batter. Fry the chicken cubes till they are crispy and enjoy with some pudina chutney.
Moong dal pakodi chaat
Contrary to the usual pakoda, moong dal pakodas can also be served like a chaat. Grind soaked moong dal to a smooth batter, along with coriander leaves, ajwain, pudina and salt. A teaspoon batter is deep fried to create the moong dal pakoda. The pakoda is then soaked in water, to make it softer. Finally, the soaked pakoda are topped with curd, chilli powder and sev!
If you are bored of the regular onion pakodas, give this a try as your tea-time snack! Chop up cabbage and create a batter using besan, chopped onion, dhania, haldi, chilli powder, and salt. You can amp up the spice quotient as you please. Deep fry the pakodas and serve with tomato chutney.
Do you know of some other interesting pakodas one can try on Chai Pakoda Day? Tell us in the comments section.