Category: Fritters & Pakoras

Sweet potato fritters on a rainy dull evening can lift spirits high. Teamed with a hot filter coffee it is sheer bliss.

Ingredients :

• 1 large sweet potato
• 200gms Besan
• 50gms rice flour
• 1 tbsp chilly powder
• Hing as required
• Salt
• A pinch of ajwain

Method :

Deskin the sweet potato. Wash and slice thinly. Make a batter of Besan, rice flour, chilly powder, salt and the ajwain by adding just enough water so that the batter sticks to the sweet potato slices when dipped. Heat oil. Dip the sliced sweet potato into the batter and drop them into the hot oil. Fry till crisp and golden yellow.

Copyright © 2017. All rights reserved.

Apart from the pakoras, Breadfruit fritters are a must during the season when it is available. A vegetarian avatar of fried fish.

Ingredients:

• Breadfruit
• Besan
• Rice flour
• Salt
• Hing/asafoetida
• Oil for frying

Method:

Deskin the Breadfruit. Do not discard the skin as it can be stir fried. Marinate in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix the besan and rice flour in the proportion of 2:1. Coat the breadfruit with this mixture and deep fry till crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

A variety of dishes are made from pointed gourd, fritters being my all time favourite. They can be enjoyed on their own or as an accompaniment to dal and rice. Either way they are a treat!!!

Ingredients:

• Pointed gourd
• Chilly powder
• Salt
• Hing/asafoetida
• Besan
• Rice flour
• Oil for frying

Method:

Slice the pointed gourd lengthwise. Some prefer to deskin it. I prefer mine with it on. Marinate it in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix besan and rice flour in the proportion of 2:1. Coat the slices with this mixture and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

This is a personal favourite. It can be enjoyed on its own or with a salsa dip or Schezwan sauce. I like mine without any accompaniment. ❤️

Ingredients:

• Pumpkin
• Chilly powder
• Salt
• Hing/asafoetida
• Besan
• Rice flour
• Rava/semolina
• Oil for frying

Method:

Deskin the Pumpkin. Do not throw away the peel. Fritters can be made of the peel too. Marinate the slices in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Take Besan, rice flour and rava in the proportion of 2:1:1. Mix all the three well. Coat the marinated slices in this mixture and deep fry till crisp.

Breadfruit pakoras are a delicacy for Mangaloreans!! This is again seasonal, so a variety of dishes are made and relished when it is in season.

Ingredients:

• Breadfruit
• Besan /gram flour
• Chilly powder
• Salt
• Hing/asafoetida
• Oil for frying

Method :

Deskin and slice the breadfruit thinly. Mix the besan, salt, chilly powder and hing. Add a little water at a time to make a batter of pouring consistency. Dip the breadfruit in the batter and deep fry to a golden brown.

Kerala is famous for its Nendrapalam Bananas. It is used for making Halwa, fritters, subzi or even roasted or boiled with a pinch of pepper and jaggery. Fritter time here dear friends❤️

Ingredients:

• 1 large Kerala Banana
• Salt
• Chilly powder
• Hing/asafoetida
• Rice flour
• Oil for frying

Method:

Slice the banana thinly and marinate it in a mixture of salt, chilly powder, hing and rice flour. Sprinkle a little water to coat the banana slices well. Refrigerate for an hour. Heat oil. Deep fry till crisp.

The batter for making Pakoras remains the same but the ingredient which is dipped into it varies. Vegetables, flowers, buds, leaves and also bread, paneer and fruits are dipped in the batter and deep fried. Posting a bread pakoda in here. ❤️

Ingredients:

• 3 slices of bread cut into triangles
• Green chutney
• 150gms Besan/gram flour
• 2tbsps rice flour
• 1/4tsp ajwain/carrom seeds
• 1/4tsp Hing/asafoetida
• Salt
• 1/2tsp chilly powder
• Oil for frying

Method:

Mix the gram flour, rice flour, ajwain, salt and chilly powder together. Add a little water at a time to make a thick batter of pouring consistency. Apply the green chutney on one side of the slice of bread. Dip it into the batter and deep fry to a rich golden brown. Serve with tomato ketchup.

The Konkani community in India is well known for its love of Phodis. Phodis are another name for fritters which can either be deep or shallow fried. Vegetables are marinated in a mixture of chilly powder, salt and asafoetida, dusted in a 2:1 proportion of rice and Besan/ gram flour mixture and then deep or shallow fried.

Ingredients:

• Ladies finger
• Potatoes
• Cauliflower
• Raw banana
• Brinjal

Method:

Slice the vegetables a little thick if deep frying or thinly if you prefer it shallow fried. Marinate it in a mixture of chilly powder, salt and asafoetida as per spice level. Refrigerate for an hour. Mix rice flour and Besan in the proportion of 2:1. Dust the marinated vegetables in this mixture and deep fry till crisp.