Quirky Pakoras that will make rainy days enjoyable. Crispy, crunchy, savoury and sweet–pakoras have always made us feel so much better about our surroundings with their texture and taste. It’s really one of India’s favourite snacks. if you just want to go back to having boring old pyaaz or cabbage pakoras, stop right there. The weather calls for something better; something so engaging that you’ll forget all about the cold and damp ambience.
Cashew nuts Tamil Nadu produces some of the best cashew nuts in the country, so it’s quite natural that they have a very popular cashew nut pakora recipe. Mundhiri paruppu is a crispy and spicy recipe, and it will work wonders as a starter or snack. Make a thick batter with besan, rice flour, red chilli powder, ginger paste, salt, milk chopped mint leaves and onions. Add whole cashew nuts to the batter. Scoop bits of the batter into hot oil to deep fry them. Serve them hot with filter coffee, and you’ll get over the gloom of any weather!
ChickpeasA little chana can make your pakoras pop like never before. So if you’ve never tried this recipe, you should now. Make a simple besan or chickpea flour pakora batter. You must add chopped chillies to it. Add boiled and drained chickpeas to the batter, and deep fry them in hot oil. Serve these with a sweet and sour chutney, or mayonnaise, with a wedge of lemon. Trust us when we say that you’ll never go back to making chana masala after you’ve tried chana pakoras.
PastaPasta with a dash of cheese stuffing. We love pakoras, and we love pasta. So it’s quite natural that we might want to merge them together. Boil some penne pasta till they’re al dente. Drain them, and separate them. Grate some cheese in a bowl. Add finely-chopped chillies, corn, and coriander to it, and mix. Now stuff each penne with a bit of this mix. Make a light and smooth pakora batter with flour, corn flour, salt and milk. Dip the penne into the batter one by one, coating it properly, then deep fry in hot oil. Serve with some ketchup or tomato salsa.
FruitsPeople living in Bengal and South India never throw out bananas that have gone too ripe. Why? Because they can make pretty tasty fritters out of it. The same goes for apples as well. Most of the ingredients used in these unusual pakoras are in season, especially green peas. Go, get cooking!