Welcoming the first showers of monsoon with a plate of varied hot Pakoras or Pakodas is really enticing. Usually after beating through the scorching heat of summer and the sky transforming into black clouds allowing the first drops of drizzle to fall down, a wonderful sight to enjoy and passing through the dusty, dry red earth turning into a greeny landscape emitting a musky sweet fragrance of the mud is thrilling.
What else but one would thrive for a wonderful cup of hot steaming tea and huge plate of hot yummy Pakodas.Pakora or Pakoda or Bajji is all the same. It is a fried savory snack popularly prepared across South Asian countries. Bajji is a simple dish prepared by dipping the sliced vegetable in the batter and deep frying it. Pakodas is one snack which is synonymous with the advent of rainy season.
A plate of hot crispy batter fried pakodasprepared with different types of vegetables like the potato, brinjal, raw plantain, bread, banana chillies that melts in your mouth is very addictive. The batter made out of chick pea flour is versatile because you can dip almost any vegetable you like or bread or paneer to make the most delicious of Pakodas.
A version of pakoramade with wheat flour, salt and tiny bits of potato/onion (optional) is called Noon Bariya (Noon means salt), typically found in eastern Uttar Pradesh in India. Pakoras are usually served as snacks or appetizers. They are also sold as fast food snack as an alternate to french fries or kebabs. They are served normally during weddings, birthday parties or any special occasions too.
In Southern India, such preparations are commonly known as bajjirather than pakoda. For instance, potato bajji is sliced potatowrapped in batter and deep fried. In such states, pakoda is meant a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crispy on the outside and medium soft to crispy inside.
There is also a variety that is softer overall, usually termed Medhu Pakoda in restaurants. It is relatively softer (like the pakoras) and made of any other ingredients such as potatoesetc. The word pakora is derived from Sanskrit pakvavaṭa, a compound of pakva 'cooked' and vaṭa 'a small lump' or its derivative vaṭaka 'a round cake made of pulse fried in ghee'. Preparing the Pakoras is quite simple and fast.
As preparing the dish of your selected vegetables is still awesome. Some of the various types of pakodas are: Bread Pakoda is an Indian twist on a western concept! This delicious snack is also wholesome enough to eat as a meal. Serve it with Tamarind or Mint-Coriander Chutney. It’s a dish that kids would enjoy. Banana Chilli bajjis, the most popular street food incredibly easy to prepare at home and make an excellent way to begin almost any special meal or they can be served as a light meal/snack on busy days.
Use banana pepperswhich are less spicy than the usual Indian green chillis. Wash and dry the green peppers. Take a pepper; make a slit lengthwise in the middle, keeping the ends intact. Scoop out the seeds with a knife or spoon leaving the insides clean for the stuffing. For stuffing take 1 cup of mashed potato, 2 tbsp chopped fresh coriander leaves,1 chopped onion, pinch of salt,1 tsp grated ginger,1 1/2 tsp chaat masala (pinch of garam masala pwd).
Mix well and keep aside. Prepare the chick pea flour batter, dip the stuffed banana chilli and deep fry till cooked. A perfect snack when teamed with hot cup of Masala Chai on a cold day.