Pakode

Pakoda's are one of most general snack prepared in almost all over India in one form or the other. These are quick to make and best enjoyed with tea.

There are many vegetables you can use to make pakoda's. In addition to vegetable you can use slices of breads, paneer cubes, cheese or sliced boiled eggs. Explore more with this recipe by introducing your own favorites and your imagination. A platter full of mix pakoda's is more inviting.

While most of the vegetables like, potato, cauliflower, zucchini, spinach are used as slices, florets or whole to dip in flour paste, there is different way of using cabbage or onion for making pakode. You can mix chopped onion or shredded cabbage with flour and other ingredients to make a thick paste and then fry small portions.

For adding more crisp to your pakoda's you can add pinch of baking soda, but i leave this ingredient out.


Flour paste

- Chickpea flour 1 cup
- Salt as per taste
- Red chili powder ¼ teaspoon
- Ajwain crushed by hands ( bishops weed)
- ½ cup water
- Oil for deep frying

Vegetables

- Cauliflower florets and/or
- Spinach leaves and/or
- Potato peeled and cut in thin circles and/or
- Paneer (a.k.a. cottage cheese) cubes and/or
- Bread slices cut in half

1. Mix flour, salt, pepper and water to make a paste
2. Dip the vegetable/paneer/bread in paste and deep fry
3. Server hot with ketchup
4. Sprinkle with mixture of grounded cumin + salt + chaat Masala + red chili powder (optional)

** for crisper onion pakode (a.k.a. Bhaji) cut onion and mix with salt and keep aside for 15-20 minutes. Mix in flour only to absorb moisture released and add other ingredients.