Monsoon Special Pakoda Recipe

Name: Monsoon Special Pakoda Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 5 onion; 2 potato; Salt to taste; 1 tsp Kashmiri red chilli powder; 0.5 tsp turmeric powder; 0.5 tsp dry mango powder; 1 tsp chat masala; 0.25 tsp hing; 0.5 tsp carom seeds; 1 tbsp crushed ginger garlic; 2 chopped green chillies; 10 sprigs curry leaves; 0.5 cup chopped coriander leaves; 2 tbsp rice flour; 1 cup gram flour (besan)

This Monsoon Special Pakoda recipe is perfect for those rainy days when you crave something crispy and flavorful. These potato and onion fritters are spiced with a blend of Indian spices, making them an irresistible snack. The recipe is simple, quick, and brings back the nostalgia of enjoying hot pakodas with a cup of tea during the monsoon season. You can find the detailed recipe on my YouTube channel, Tripti Home Kitchen. Don't forget to...

Kashmiri red chilli powder

crushed ginger garlic

chopped green chillies

chopped coriander leaves

Calories

102.1kcal (5.11%)

Step 1

In a bowl, add water and mix in the chopped onions and potatoes.

Step 2

Add salt, Kashmiri red chili powder, and turmeric powder. Mash everything well with your hands to mix properly and let it rest for 10 minutes.

Step 3

After 10 minutes, add dry mango powder, chaat masala, asafoetida, carom seeds, green chilies, crushed ginger and garlic, curry leaves, and coriander leaves.

Step 4

To make the mixture crispy, add rice flour and gradually mix in the gram flour (besan).

Step 5

Heat oil to medium heat. Once the oil is hot, add the mixture one by one and fry them, turning occasionally, until they are golden brown and crispy.

Calories

102.1kcal (5.11%)

Ensure the oil is at medium heat to avoid burning the pakodas.

Let the mixture rest for 10 minutes to allow the flavors to blend well.

Adding rice flour makes the pakodas extra crispy.

Can I use other vegetables for this pakoda recipe?

Yes, you can add vegetables like spinach, cauliflower, or eggplant to this recipe for variation.

How do I ensure the pakodas are crispy?

Adding rice flour to the mixture and frying at medium heat will ensure the pakodas turn out crispy.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses gram flour and rice flour instead of wheat flour.

What can I serve with these pakodas?

You can serve these pakodas with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea.

Can I store leftover pakodas?

Pakodas are best enjoyed fresh, but you can store leftovers in an airtight container and reheat them in an oven or air fryer to regain some crispiness.

Kashmiri red chilli powder

crushed ginger garlic

chopped green chillies

chopped coriander leaves

Calories

102.1kcal (5.11%)

Step 1

In a bowl, add water and mix in the chopped onions and potatoes.

Step 2

Add salt, Kashmiri red chili powder, and turmeric powder. Mash everything well with your hands to mix properly and let it rest for 10 minutes.

Step 3

After 10 minutes, add dry mango powder, chaat masala, asafoetida, carom seeds, green chilies, crushed ginger and garlic, curry leaves, and coriander leaves.

Step 4

To make the mixture crispy, add rice flour and gradually mix in the gram flour (besan).

Step 5

Heat oil to medium heat. Once the oil is hot, add the mixture one by one and fry them, turning occasionally, until they are golden brown and crispy.

Calories

102.1kcal (5.11%)

Ensure the oil is at medium heat to avoid burning the pakodas.

Let the mixture rest for 10 minutes to allow the flavors to blend well.

Adding rice flour makes the pakodas extra crispy.

Can I use other vegetables for this pakoda recipe?

Yes, you can add vegetables like spinach, cauliflower, or eggplant to this recipe for variation.

How do I ensure the pakodas are crispy?

Adding rice flour to the mixture and frying at medium heat will ensure the pakodas turn out crispy.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses gram flour and rice flour instead of wheat flour.

What can I serve with these pakodas?

You can serve these pakodas with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea.

Can I store leftover pakodas?

Pakodas are best enjoyed fresh, but you can store leftovers in an airtight container and reheat them in an oven or air fryer to regain some crispiness.

Monsoon Special Pakoda Recipe

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

102.1kcal (5.11%)

Protein

4.5g (9.1%)

Carbs

18.1g (6.57%)

Sugars

1.5g (3.04%)

Healthy Fat

1.2g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

How to make Monsoon Special Pakoda Recipe

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

102.1kcal (5.11%)

Protein

4.5g (9.1%)

Carbs

18.1g (6.57%)

Sugars

1.5g (3.04%)

Healthy Fat

1.2g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Tripti Bhalotia

(@triptibhalotia)

Monsoon Special Pakoda Recipe

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

102.1kcal (5.11%)

Protein

4.5g (9.1%)

Carbs

18.1g (6.57%)

Sugars

1.5g (3.04%)

Healthy Fat

1.2g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

How to make Monsoon Special Pakoda Recipe

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

102.1kcal (5.11%)

Protein

4.5g (9.1%)

Carbs

18.1g (6.57%)

Sugars

1.5g (3.04%)

Healthy Fat

1.2g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Tripti Bhalotia

(@triptibhalotia)