Comments on: Spicy Crunchy Pakodas

By: Indian Recipe Video's

Indian Recipe Video's — Mon, 25 May 2009 11:47:20 +0000

Such a wonderful idea, This recipe looks so royal that I can wait to prepare it and cherish the taste.

By: Scott Roberts

Scott Roberts — Mon, 29 Dec 2008 20:42:50 +0000

I’ve had these before with regular white flour. Just add some garlic and crushed pepper to the mix, and fry ‘em up.:)

By: Sid

Sid — Fri, 12 Dec 2008 04:26:43 +0000

Hello Toni: Why don’t you try the Chinese rendition – take a few veggies (baby corn, mushrooms and other stuff which cooks fast), wash, sprinkle with a mixture of cornflour, salt and pepper, while keeping the veggies in a colander, so they’re unevenly coated with the mixture, which also sticks to it. deep, flash fry. tastes crunchy and nice, and excellent with a cup of hot jasmine tea.

By: Toni-anne

Toni-anne — Thu, 11 Dec 2008 16:45:33 +0000

Sid, you could come here and make them, It’s bitterly cold and wet.

By: Sid

Sid — Thu, 11 Dec 2008 07:08:41 +0000

Hi Sonal – Thank you for visiting my blog and I’m glad you like Pakodas. Thanks for the tips you’ve left – I’ll give them a shot the next time we have a cold or rainy day.

By: Sonal

Sonal — Thu, 11 Dec 2008 06:40:20 +0000

For me even… the word “Pakodas” sound delicious.
My hubby love pakoras.. may it be onion, potato, paneer or the stuffed one that we here call “Mirchi bajiya “ or bhajji in Bangalore. If you are garlic lover like me n my hubby than just same ginger n garlic crushed.. a pinch of cooking soda (make then crunchy) and garam masala to make them more flavorful. To give them more professional touch just make the batter with chick pea flour and keep it aside for 20-30 mins. If you have rice flour than just add a tsp of it ( optional) to make them even more crunchy…hey that’s just a tip ?
If you have carom seeds (ajwain) just seeds, just crush. Believe me once crushed they just burst there flavors in batter and the pakoras will taste heaven.
Sonal

By: Sid

Sid — Mon, 15 Sep 2008 05:30:51 +0000

@Ika – Those fritters sound interesting. Perhaps you could share a recipe? There are many samosa recipes – personally, I prefer the very simple, low-spiced ones. Here’s a site that has a bunch of samosa recipes – http://www.samosa-recipe.com/. Let me know if these work for you. If not, we’ll have a ’samosa special’ shortly, as my type of samosas aren’t the most popular variety.

By: ika

ika — Sun, 14 Sep 2008 08:37:16 +0000

Hello,
This look a lot like Indonesian fritter. Only, we use plain flour or half and half with rice flour and the veggies are cabbage,carrot,beansprout and sometimes corn kernels. The seasonings are just onions,garlic and salt. Do you have any samosa recipe? I’m only a beginner with Indian food, been trying this and that, and veggie samosa is my favorite this far!

By: Sid

Sid — Wed, 25 Jun 2008 16:19:38 +0000

@HappyCook: Yeah. I remember this shop in Jallandhar, India, where this chap had a 4 feet by 4 feet board, stacked with pakodas of a dozen or more different varieties in every color and shape. Looked absolutely delicious. Then there was this cart in a village on the road to Nepal, through UP, which sold fist size pakodas, of vegetables scrunched together, dipped in batter and fried. Lovely!

@Debra: Well yes, of course! You just need to take some gramflour / chickpea flour, add water, salt and chilli powder to make a creamy consistency – just enough to coat anything you choose to dip into it. Dip vegetables into this batter and fry in medium hot oil. You can use thinly sliced potatoes, cauliflower, sliced onions, aubergine and just about anything else you like.

Hmmm… curry. Never thought of it before. But a great idea and worth a try. Try this: Refined flour (the type used for bechamel sauce) with a little salt, paprika and a one third of a tablespoon curry powder per cup of flour. Mix, then make mixture with water and follow as above. Do let me know how it turns out.

Try eating them with mint sauce (the English kind)!

By: Debra

Debra — Wed, 25 Jun 2008 04:15:01 +0000

Pakodas sound delicous…would love to try them. Can you share an actual recipe? Also, I live in Brazil so the specialty flours you suggest might be difficult to get. Do you think adding curry to the flour would work? If so, what do you think would be a good curry to flour ratio? I can’t wait to try these…and it’s even wet and rainy today!