Most of us long for that cozy rainy evening throughout the year that comes with a rejuvenating atmosphere filled with earthy fragrance, soft rain showers, a refreshing, breezy climate, and last but not least, a cup of hot steaming tea with a plate of deep-fried Pakoras!
Tempting! Isn't it?
Pakora with Chai is a blessing. Pakoras are basically fritters battered in gram flour and then deep-fried. In India, you will find a number of Pakora versions depending on their regional genesis.
We are here with some of the most popular Pakora versions as part of our Monsoon-special edition. Let's begin!
Pyaaz (Onion) Pakora
Ingredients:
- 2 large-sized onions
- 1 cup Besan (chickpea flour)
- 2 green chilies or ½ tsp. chili powder
- Chopped coriander leaves
- 1 tsp. carom seeds (Ajwain)
- 1 pinch asafoetida (Hing)
- 1 pinch of cooking soda
- Oil as required for deep frying
- Water and Salt (as required)
Method:
- Chop the onions vertically in to thin slices with Hafele's Klara Kitchen Machine and add them into a mixing bowl. Remember, onion Pakoras are crispy. Hence the thinner the slices, the crispier they are.
This Kitchen Machine is equipped with various attachments that provide flexibility in chopping vegetables in even shapes and sizes, unlike hand-chopped vegetables, which may not be that even. Also, the slicing is done in seconds, which, if attempted manually, might take a lot of time and tears!
- Add all the ingredients to the bowl except besan, soda, and water. Mix well.
- Cover and keep this mixture aside for 15-20 minutes (the onions would release water, and then you can add water as required in the batter).
- Now add besan and cooking soda.
- Mix it all well. Add water to make a thick semi-solid batter
- Now put oil in your Hafele's SAUVE 01 Deep Fryer and let it heat
This deep fryer is equipped with an oil temperature control function that allows you to control the temperature of the oil so that food cooks to the apt temperature.
- Drop a pinch of batter into the hot oil as the oil it heats to check if it's ready to deep-fry. It should sizzle immediately
- With the help of a fork, put small portions of batter into the oil and deep fry
- Once done, remove and place the Pakoras on tissue paper to absorb excess oil
Palak (Spinach) Pakora
Ingredients:
- 12-15 Palak Leaves
- Half bowl Besan
- 1 pinch of cooking soda
- 1 tsp. Chili powder
- 1 tsp. Carom seeds
- Water & Salt(as per taste)
Method:
- Chop Palak leaves with the help of Hafele's Klara Kitchen Machine using the chopping blade
- Take all the ingredients (except water) along with the chopped leaves in a bowl and mix well
- Add water to make a batter with a thick consistency
- Put small portions of the batter in the hot oil in the Hafele's SAUVE 01 Deep Fryer and deep-fry the Pakoras
- Serve them hot with tomato ketchup and mint chutney
Aloo (Potato) Pakora
Ingredients:
- 2 medium potatoes
- Half Bowl Besan
- 1 tsp. Carom seeds
- 1 tsp. Chili Powder
- 1 pinch of cooking soda
- Salt & Water (as per taste)
Method:
- Wash & Peel the Potatoes and chop in medium horizontal slices with the help of the Klara Kitchen Machine slicing attachment
- Add all the ingredients together except Potato slices to make a thick batter
- Now add potato slices one by one to the batter
- With a fork, fry every battered slice in the Hafele's SAUVE 01 Deep Fryer like other Pakoras
Your three types of hot, steaming Pakoras are ready for the rainy evening! Serve hot with a cup of steaming tea or coffee!
Interestingly, as the Klara Kitchen machine comes with multiple blades, you can use it for different cutting styles, including chopping, slicing, and shredding.
Pakoras are a common Indian dish, especially during the moist rainy weather, when you crave something that'll satisfy your taste buds.
You can replace any veggies and proceed with the same method to try out different Pakoras.