Fritters & Pakoras – Vinaya's Culinary Delights

Aloo Tikki.

Posted on January 18, 2023January 18, 2023 by vinayaprabhu2

Aloo tikki is a golden fried-potato patty that is stuffed either with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas or just a potato patty that has spices added to it before being fried to a crisp.

Ingredients:

9 potatoes pressure cooked

5 green chillies

2 inch piece of ginger grated

5 cloves of garlic

3 tbsps finely chopped coriander leaves

Salt

Bread crumbs

Oil to roast the tikkis.

Method:

Peel the boiled potatoes and grate them. Make a paste of the green chillies, ginger and garlic.

To the grated potatoes add the ginger, garlic, green chilly paste, finely chopped coriander leaves and salt. Mix everything really well and knead it. Shape into tikkis, roll them into bread crumbs and keep them aside.

Heat a tava/ griddle. Drizzle some oil on it and spread it evenly. Now place as many tikkis as possible on the pan. Drizzle them with oil. Let the tikkis roast till they get golden brown in color. Then flip and roast the other side as well. Transfer the tikkis to a plate and serve hot with tamarind and mint chutney.

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Urad Dal ke Pakode

Posted on January 18, 2023January 18, 2023 by vinayaprabhu2

Urad dal ke pakode is a tasty treat made on all auspicious occasions – marriages, birthdays, Mundan, and also during Diwali. It is also made as an offering to the Gods. Urad is considered an auspicious grain in Uttarakhand. Therefore a celebration is never complete without these delicious urad dal pakodas. On days when it is not used as an offering, finely chopped onions and coriander leaves are added. Posting the traditional one today.

Ingredients:

250 gms Urad dal/ split black gram

1 tsp coarsely crushed seeds

6 green chillies chopped fine

1 tsp garam masala

Sesame seeds (optional)

Salt

Oil to fry the pakoda

Method:

Wash and soak the Urad dal for five hours. Drain and grind the dal in a wet grinder or in the mixer to a smooth and fluffy batter. Tip into a bowl. Add the finely chopped chillies, coarsely crushed cumin seeds, garam masala and salt. Mix thoroughly.
Heat oil in a pan. Drop in tiny portions of the batter into the hot oil and deep fry them to a deep golden yellow. Transfer them on to a paper towel. Serve with chutney or tomato ketchup.

Note: if using the sesame seeds, balls of the batter have to be dropped into sesame seeds and then fried.

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Ram Ladoo

Posted on January 5, 2023January 5, 2023 by vinayaprabhu2

Ram Ladoo is a popular street food in Delhi. The origin of the name is not known. The speciality of this dish is that it is served garnished with grated radish and it’s tender leaves. A spicy mint chutney is drizzled on the Ram ladoo just before it is served.

Ingredients:

200 gms Moong Dal

100 gms Chana dal

4 green chillies chopped fine

1 inch long piece of ginger grated

2 tbsps finely chopped coriander leaves

Salt

Oil to fry the Ram Ladoo.

Method:

Wash and clean the moong and chana dal and soak them together for 5-6 hours in enough water. Drain and grind till fluffy without adding much water. I use the wet grinder for the same. If using the mixer, grind in small batches.

Tip the batter in a bowl and add salt to it along with green chilli, ginger and coriander leaves. Mix the ingredients well . Whisk the batter thoroughly.

Heat oil in a pan. Pick up a small portion of the batter and drop small balls of it into the hot oil. Fry around six to seven ladoos at a time. Keep on turning them so that they fry evenly… Always fry on a medium flame. Drain the ladoos once they take on a golden brown hue. Finish off similarly with the remaining batter.

Grate a large radish and mix 1 tbsp of coriander leaves and finely chopped tender radish leaves( optional) into it.

Serve the Ram Ladoos with mint chutney and grated radish.

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Leftover Chole tikki

Posted on July 4, 2021 by vinayaprabhu2

Left with a bowl of chole which is too little to serve for the next meal? Just mash it well and turn it into a tikki. You may deep fry or pan fry it as I have. All that you need are a couple of slices of bread to bind the mash . Recipe links to Chole and all purpose Chutney given below.

Ingredients:

One bowl leftover Chole

Three slices of bread crumbled in the mixer

Salt

2 tbsps finely chopped coriander leaves

Oil for roasting the tikki.

Method:

Mash the chole well. Add salt, finely chopped coriander leaves and the powdered bread slices. Bind to a smooth dough and shape into tikki. Heat the tava/ griddle. Place the tikki on it and drizzle with oil. Roast till done. Flip and roast on the other side as well. Serve hot with all purpose Chutney or tomato ketchup.

Note: No extra spices need be added as the Chole itself is very flavourful.

Recipe link to the Chole and all purpose Chutney given below.

https://vinayasculinarydelights.com/amritsari-chole/

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

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Ripe Jackruit fritters

Posted on June 28, 2021 by vinayaprabhu2

Ripe jackruit fritters was something I had never tried . I was pleasantly surprised to see it being posted by my sister in law who lives in the interiors of Mangalore. I lost no time in trying it out and it tastes simply divine. I made a slight change to her recipe by using Besan/ chickpea flour instead of semolina.

Ingredients:

12 pieces of Jackfruit ( the firm variety)

Salt

2 heaped tsps chilly powder

3 tbsps Besan/ chickpea flour

4 tbsps rice flour

Oil to fry the fritters

Method:

Remove the seed from the Jackfruit segment and slice it into long one inch wide strips . Sprinkle salt and chilly powder over them. Marinate them for around ten to fifteen minutes. Tip the Besan and rice flour into a bowl. Mix thoroughly. Dust the marinated segments with this mixture. Heat oil in a pan and deep fry the segments on a medium flame till crisp. Serve hot.

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Cauliflower Pakora – 3

Posted on May 14, 2021 by vinayaprabhu2

Cauliflower Pakora is one dish that can be served along with a meal or as a snack. I have already posted a couple of different varieties in this website. Posting a third variety today. This Pakora needs no accompaniment, though one can serve it with a tomato ketchup or some mint chutney.

Ingredients:

1 large Cauliflower broken into florettes

2 tsps Kashmiri red chilly powder

2 tsps coriander powder

1/4 tsp turmeric powder

Juice of half a lemon

2 tbsps finely chopped coriander leaves

Salt

Half cup Besan/ chickpea flour

2 tbsps rice flour.

Oil to fry the Pakora

Method:

Wash the florettes thoroughly. Drain and add the chilly, turmeric, coriander powders, salt, lemon juice and coriander leaves to them. Mix thoroughly and marinate for about half an hour. Heat oil in a pan. When the oil is heating up, sprinkle the Besan and rice flour on to the florettes. Mix thoroughly. Drop a few florettes at a time in the hot oil. Deep fry till crisp and golden brown in colour. Drain and place on a kitchen towel. Serve hot.

Note: The Pakora should be fried on a medium flame throughout to ensure that they get cooked evenly . Frying on a high flame only results in the outer coat turning brown, leaving the insides uncooked.

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Panko dipped potato balls

Posted on May 4, 2021May 4, 2021 by vinayaprabhu2

What is so special about the potato balls one may ask? Everybody makes them. This time I tried dipping it in those awesome flaky Panko bread crumbs and they have turned out simply amazing! Hardly any oil absorbed and extremely crunchy. Yes, it does involves a little more work, but then the end result is delicious!

Ingredients:

5 large potatoes

6 green chillies

2 inch piece of ginger

7 garlic cloves

1/2 tsp chilly flakes

1/2 tsp oregano

1/4 tsp pepper powder

Salt

2 tbsps finely chopped coriander leaves

5 tbsps Besan/ chickpea flour

A large pinch of ajwain/ carom seeds

Panko breadcrumbs as required

Oil to fry

Method:

Pressure cook the potatoes to only two whistles. Please ensure that they don’t turn mushy. Peel and mash them well. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed potatoes along with the salt, oregano, chilly flakes, pepper and coriander leaves. Mix well and make small balls. Refrigerate for half an hour. Make a slurry of besan, ajwain, salt and water. It should be neither thick like a batter nor so thin that it just runs off when the balls are dipped in it.

Heat oil in a pan. Dip the balls in the besan slurry and drop them into the Panko bread crumbs. Coat them well and drop them into oil which is constantly kept medium hot. Fry till they turn a golden brown. Remove, drain and serve along with tomato ketchup and mint chutney.

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Tender Jackfruit fritters

Posted on March 12, 2021 by vinayaprabhu2

Tender Jackfruit fritters are a delicacy. It is extremely easy making it these days as raw Jackfruit is available online, cleaned, chopped and packed. The one I have posted today is a traditional one made by the Konkani community. You may innovate and use a masala of your choice.

Ingredients:

16 slices of tender jackruit cut into thickness of half an inch.

Salt

Chilly powder

Hing/ asafoetida

Rice flour

Oil for frying the fritters

Method:

Drop the slices of tender jackruit in boiling water with a little salt. Keep simmering till they are almost seventy five percent done. Switch off the gas and drain the water. Sprinkle chilly powder, salt and asafoetida as per taste and requirement. Dust it with rice flour and refrigerate for about half an hour to forty five minutes. Heat oil in a pan. Drop the slices three to four at a time and fry till they are crisp. The entire process must be carried out on a medium flame. Drain and place the fritters on a tissue or paper towel. Serve hot.

Note: the proportion of chilly powder, salt and asafoetida is not mentioned as it all depends on individual preference.

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Bread Rolls

Posted on February 21, 2021February 22, 2021 by vinayaprabhu2

Bread rolls bursting with cheese and condiments of your choice along with a cup of tea or coffee will leave everybody asking for more. The original recipe by Rachel Sequeira calls for stuffing a potato mixture and cheese inside a slice of bread. The bread I had today started crumbling the minute I tried to fill it, so took the easy way out by mashing the bread along with the potatoes and filling it with cheese. Dusted them with cornflour and deep fried them. Served them with a mint chutney and tomato ketchup. They were over in no time.

Ingredients:

3 potatoes boiled, peeled and mashed

7 slices of bread

1 tsp of chilly flakes

1/4 tsp Turmeric powder

1 tsp Amchur/ dry mango powder

2 tbsps finely chopped coriander leaves

Grated cheese as per requirement

Salt

Oil for frying the rolls.

Method:

Tip the chilly flakes, Amchur, turmeric powder, salt and coriander leaves in a bowl. Add the mashed potatoes . Lightly wet the bread and crumble it. Mix it well along with the other ingredients . Take portions of this mixture and pat it like a patty on to your palm. Place some grated cheese over it , bring the sides together and shape it into an oblong roll. Finish off thus with the remaining dough.

Heat oil in a pan. Slide in the rolls gently two at a time and fry them to a golden brown. Drain and place on a kitchen towel. Serve hot with mint chutney and tomato ketchup.

Makes ten rolls.

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Pazham Pori/ Kerala Banana fritters

Posted on February 14, 2021 by vinayaprabhu2

These are fritters made from Nendra Pazham, a variety of banana cultivated and widely used in the state of Kerala. Halva, chips, roast, fritters are a few of the varieties made . Posting a variety of fritter called Pazham pori where Maida/ all purpose flour is used to make the batter instead of the usual Besan/ chickpea flour. Please note that the bananas should neither be raw nor over ripe. This lovely recipe was shared by my friend Shobha Shenoy Kini.

Ingredients:

2 medium sized Nendra Pazham peeled and sliced vertically into pieces of desired size

1 cup Maida/ all purpose flour

2 tbsps rice flour

3 tbsps Besan/ chickpea flour

2 tsps sugar

1/4 tsp baking soda

1/4 tsp Turmeric powder

Salt

Oil to fry the fritters

Method:

Tip the maida, besan, powdered sugar, salt, turmeric powder and baking powder into a bowl. Mix thoroughly. Add enough water to make a batter of pouring consistency. Whisk thoroughly and check that the batter is free from lumps. Heat oil in a pan. Dip the sliced bananas into the batter and deep fry to a rich golden brown. Serve hot.

Serves three.

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