Authentic and Crispy Indian Pakodiya Recipe

Ingredients

  • 1 cup Gram flour (Besan)
  • 1/4 cup Rice flour
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Carom seeds (Ajwain)
  • 1/2 teaspoon Salt
  • 1 pinch Baking soda
  • 1/2 cup Water
  • 1/2 cup Fresh Coriander leaves, finely chopped
  • 2 Green chilies, finely chopped
  • 1 Onion, finely chopped
  • Oil for deep frying

Steps and instructions

  1. In a large bowl, combine the gram flour, rice flour, turmeric powder, red chili powder, carom seeds, salt, and baking soda. Mix well to combine.
  2. Gradually add the water to the flour mixture, stirring well to ensure there are no lumps and the batter is smooth.
  3. Add the chopped coriander leaves, green chilies, and onion to the batter. Mix well to ensure all ingredients are fully incorporated.
  4. Heat oil in a deep frying pan or kadai over medium heat.
  5. Once the oil is hot, drop spoonfuls of the batter into the hot oil. Be careful to not overcrowd the pan.
  6. Fry the pakodiyas until they are golden brown on all sides. This should take about 3-4 minutes.
  7. Remove the pakodiyas from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  8. Repeat the process with the remaining batter.
  9. Serve the pakodiyas hot with a side of chutney or ketchup.

Tools for making

Recipe variations

  • Use different vegetables such as spinach, grated carrots, or finely chopped bell peppers in the batter.
  • Add spices like cumin seeds, fennel seeds, or garam masala for extra flavor.
  • Replace gram flour with chickpea flour (besan) for a slightly different taste.
  • Try using a mixture of different flours such as corn flour, wheat flour, or millet flour.
  • For a gluten-free option, substitute the wheat flour with a gluten-free flour like rice flour or almond flour.
  • Add a handful of grated cheese to the batter for a cheesy twist.
  • Create a spicier version by adding more red chili powder or green chilies.
  • Experiment with different dipping sauces like mint chutney, tamarind chutney, or garlic yogurt sauce.
  • For a healthier alternative, bake the pakodiyas in the oven instead of deep frying them.
  • Add a tablespoon of crushed ginger-garlic paste to the batter for an extra kick of flavor.

Recipe overview

Pakodiya is a popular Indian snack that's perfect for a rainy day or as an appetizer at your next party. These deep-fried fritters are made from a flavorful batter of gram flour, rice flour, and spices. Mixed with fresh coriander, green chilies, and onions, the batter is then dropped in hot oil and fried until crispy and golden brown. The result is a delightful snack that's crunchy on the outside and soft on the inside. Enjoy these pakodiyas hot off the stove, ideally with a side of chutney or ketchup for dipping. This recipe is easy to follow and sure to impress. Happy cooking!

Common questions

  1. How do I make the batter smooth and lump-free? To make the batter smooth and lump-free, gradually add water to the dry ingredients while stirring continuously. This will help in achieving a smooth consistency.
  2. How long should I fry the pakodiyas? Fry the pakodiyas until they turn golden brown on all sides. This usually takes about 3-4 minutes. Make sure to fry them in small batches to ensure even cooking.
  3. What can I serve with pakodiyas? Pakodiyas are often served with chutney or ketchup. You can also enjoy them with a cup of tea or as a side dish with your main meal.
  4. Can I make the batter ahead of time? It is recommended to make the batter just before frying the pakodiyas to maintain their crispiness. If you need to prepare the batter in advance, refrigerate it and make sure to bring it to room temperature before frying.
  5. Can I use any other flour instead of gram flour (besan)? Gram flour (besan) is traditionally used to make pakodiyas as it gives them a distinct flavor and texture. However, you can experiment with other flours like chickpea flour or all-purpose flour if you don't have gram flour on hand.

Serving dishes and utensils

Origin stories

Pakodiya, also known as pakoda, is a beloved snack that originated from the Indian subcontinent. These tasty, deep-fried delights have been a part of Indian cuisine for centuries and were even mentioned in ancient Sanskrit texts. Historically, pakodiyas were served to travelers and guests as a symbol of hospitality. Today, they're typically enjoyed during India's monsoon season as a comforting snack accompanied with a cup of hot tea. The beauty of pakodiyas lies in their simplicity and versatility. Ingredients can be varied according to personal preference, and they can be made from almost any vegetable, making them a staple in many Indian households.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.