Bengal Gram Fritters Recipe

These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.

Ingredients :

  • 250 gms Chana dal/ Split Bengal Gram
  • 1 fistful rice flour
  • 10 green chillies
  • 2 inch piece ginger
  • 2 large onions chopped fine
  • 4 sprig curry leaves chopped
  • Coriander leaves chopped
  • Salt.

Method :

Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped coriander, chopped curry leaves, salt, ground chana dal n the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.

Note:

It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato Bhajia/ fritters Recipe

Potato Bhajia is an all time favourite short eat, served at get togethers or as a snack at tea time. It is quick, easy to make and delicious as well. The children will simply love it!

Ingredients :

  • 4 potatoes
  • 150 gms Besan /Chickpea flour
  • 50 gms Rice flour
  • 1tsp chilly powder
  • 1tsp Hing/asafoetida
  • A large pinch of ajwain /carom seeds
  • Salt
  • Oil to fry the Bhajia

Method :

Deskin the potato and wash them thoroughly. Slice them thinly. Mix the Besan, rice flour, salt, chilly powder, hing and ajwain. Add enough water to make a batter which is neither too thick nor runny, so that it coats the potato slices well. Heat oil in a pan. Dip the potato slices in the batter and drop them a few at a time in the hot oil. Deep fry to a golden brown and crisp. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Batata vada/Aloo/Potato Bonda Recipe

Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.

Ingredients :

  • 6 potatoes
  • 8 green chillies
  • 2 inch piece of ginger
  • 7 garlic cloves
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • Juice of half a lemon
  • Salt
  • 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
  • 3 tbsps rice flour
  • 1/2 tsp Haldi/turmeric powder
  • A pinch of soda bi carb.
  • 1/2 tsp Asafoetida /Hing
  • Oil for frying

Method :

Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green Chilly Fritters Recipe

These Bhavnagari chillies are the mildly spiced ones, making them ideal for making fritters or what is known as Mirchi Bhajia. An Andhra delicacy, they are now found in every region in India, as they go well with Dal Rice or even as an evening snack with a cup of hot tea.

Ingredients :

  • 9 medium sized Bhavnagari chillies
  • 150 gms Besan/Chickpea flour
  • 50 gms rice flour
  • A large pinch of hing/Asafoetida
  • Salt
  • A large pinch of ajwain / Carom seeds
  • A pinch of haldi/ turmeric powder
  • Oil for frying

Method :

Wash and slit the green chillies in the centre, keeping the ends intact. Remove seeds if any gently. Mix together the Besan, rice flour, salt, haldi, hing and ajwain. Add enough water to make a thick batter. Fill some of the batter in the chillies. Heat oil in a pan. Check the temperature of the oil by dropping a spoon of batter in it. It should immediately rise to the surface. Lower the flame. Gently dip the chillies in the batter and drop them into the oil. Fry on a medium flame to a nice golden yellow. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Idli Pakora Recipe

Idli Pakora is a simple and delicious option to put leftover Idlis to good use. The Pakora is nice and fluffy inside and crisp on the outside. It can be served with a mint chutney or with tomato ketchup. I love mine as is, as the batter has all the spices added to it.

Ingredients :

  • 6 Idlis
  • 100 gms Besan/Chickpea flour
  • 50 gms Rice flour
  • 2 green chillies
  • Hing/asafoetida as per taste
  • A large pinch of ajwain /caraway seeds
  • 1/2 tsp chilly powder
  • 1/2 onion
  • Coriander leaves
  • Salt
  • Oil for frying the Pakora

Method :

Cut the Idli into bite sized pieces. Keep aside. Crush the green chillies coarsely. Chop the coriander leaves and onions fine and tip them into a bowl. Add the ajwain, chilly powder, salt and hing. Add the Besan and rice flour. Add a little water at a time to make a semi thick batter. Mix well and keep aside. Heat oil in a pan. When the oil has reached the right temperature dip around five pieces of Idli into the batter. Drop them into the oil. Deep fry to a rich golden brown. Drain on tissue paper and serve hot with mint chutney or tomato ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Biscuit Ambado is a Mangalorean delicacy served particularly during breakfast at weddings and religious get togethers. I do gorge on them once in a while as they are simply irresistible. Since it is a deep fried preparation, the healthier option would be Appo made of the same batter in an Appam pan. It is served with a coconut chutney which is flavoured either with Asafoetida or ginger.

Ingredients :

  • 250 gms Urad dal/Black gram dal
  • 3 tbsps rice flour
  • 6 green chillies
  • A big Chickpea sized piece of Hing /asafoetida
  • 2 inch piece of ginger
  • 8 sprigs of curry leaves
  • A small fistful of coconut slivers
  • 1/2 tsp pepper ground extremely coarse
  • Salt
  • Oil for frying

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Add the rice flour and mix thoroughly. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney. You can access the recipe for chutney under the catagory ‘Variety of Chutneys’ of this website.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Biscuit Ambado.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Methi Muthiya /Fenugreek leaves fritter, Recipe

Methi Muthiya can be had as a snack or added to Undiyu or any subzi as fenugreek imparts fragrance to the dish. It can also be served as an appetizer at get togethers.

Ingredients :

  • 1 bunch methi/Fenugreek leaves chopped.
  • A small bunch coriander leaves
  • 2 tbsps dhaniya/coriander powder
  • 1 tsp jeera/cumin powder
  • 1 tsp chilly powder
  • A pinch of haldi/turmeric
  • Sugar and salt as per taste
  • 1 tsp ginger garlic paste
  • 1tbsp of sesame seeds/til
  • A pinch of ajwain
  • A small bowl of besan/Chickpea flour
  • Wheat flour as required to bind a dough as for chapati.

Method :
Add all the above together and knead a dough as for chapati. Make oblong balls. Heat oil and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Eggplant Pakora Recipe

The fritters or Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.

Ingredients :

  • One large Eggplant
  • 1 heaped cup Besan/ Chickpea flour
  • 1/2 cup Rice flour
  • 1tsp chilly powder
  • 1/4 tsp Ajwain / Carom seeds
  • 1/4 tsp hing/asafoetida
  • Salt
  • Oil to fry the Pakora

Method :

Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Pakora Recipe

Onion Pakora is a delicious tea time snack where in slices of onion are dipped into Chickpea batter and fried to a crisp. The method of slicing the onion varies all over India though the basic batter remains the same. It is this variation in slicing that gives it it’s distinct taste and texture.

Ingredients :

  • 4 onions
  • 1 cup Besan/Chickpea flour
  • 1/2 cup Rice flour
  • 1 tsp Ajwain/Carom seeds
  • Hing/Asafoetida
  • Salt
  • 1 tbsp chilly powder
  • 2 green chillies
  • Coarsely crushed Coriander seeds
  • Oil for frying

Method :

Slice the onions thinly. Place them in a bowl along with minced green chillies, hing, chilly powder, ajwain, crushed coriander seeds and salt. Mix well, pressing the onions gently. Keep aside for ten minutes. The onions release water. Drop in the Besan and rice flour. Sprinkle a little water if required. The texture should be such that the flours should stick to the sliced onions. Heat oil in a pan. Drop in the onions a little at a time and fry to a rich golden brown. Drain on a tissue and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Leftover Rice Pakora Recipe

A great way of using up leftover rice is to make Pakora. You can add finely chopped vegetables or just add a little spice and fry it to a crisp. Here I have added boiled sweet corn, grated carrot, coriander and mint leaves. Best enjoyed either with a green chutney or any of the ready sauces or ketchups.

Ingredients :

  • 1 large bowl of leftover rice
  • 1 carrot grated
  • A fistful of sweet corn boiled
  • 1 inch piece of ginger
  • 4 garlic cloves
  • 4 green chillies
  • Coriander leaves
  • 7 mint leaves
  • Salt
  • 5 tbsps rice flour
  • 2 tbsps Besan/Chickpea flour
  • Breadcrumbs
  • Oil for frying

Method :

Mash the rice well. Make a coarse paste of the green chillies, garlic and ginger. Chop the coriander and mint leaves fine. Add the boiled corn, grated carrot, green chilly, ginger garlic paste, chopped coriander and mint leaves, salt, rice flour and Besan, to the mashed rice. Roll into desired shape. Roll into bread crumbs and deep fry to a crisp golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.