#31 DELICIOUS CRISPY PAKODA OR BHAJIYA IN MONSOON

1.BABY CORN PAKODA


Ingredients-

• Baby corn-12
• Corn flour-5 tbsp
• Refined flour-5 tbsp
• Green chillies (chopped fine)-6
• Garlic (chopped fine)-6 flakes
• Coriander leaves (chopped)-1/2 cup
• Oil for frying
• Salt to taste
• Water as required

Method-

• Cut the baby corns lengthways into two.
• Grind together the green chillies, garlic and ginger to make a fine paste.
• Combine maida, cornflour, salt, masala paste, coriander and water to form a batter.
• Heat oil in a pan. Dip each slice of baby corn in the batter and fry until crisp and golden brown.
• Serve with tomato sauce.

2.MIX VEGETABLE PAKODA

Ingredients-

• Gram flour-2 cups
• Water for making the batter
• Chillie powder-1 tsp
• Cumin powder-1 tsp
• Salt and pepper to taste
• Assorted vegetables, Sliced or cut into bite size pieces, potatoes, cauliflower, onions, broccoli, chillies

Method-

• Heat oil in a pan.
• Mix flour, water, spices, salt and pepper until it forms a batter
• Dip each of the cut veggies in the batter making sure you drain of the excess batter.
• Drop each into the hot oil, turning as they brownon each side. Fry until golden brown.

3.ONION PAKODA

Ingredients-

• Onions sliced-2 big
• Gram flour-1 cup
• Rice flour-1 cup
• Chillie powder-1 tsp
• A pinch of heeng
• Salt for frying
• Water as required

Method-

• Mix the dry ingredients and add water to make a batter.
• Heat oil in a pan. Add the onionslices to the batter making sure they are well coated.
• Dip batches of the onion mixture in the hot oil,until they are golden brown in colour.
• Remove from the oil and drain.
• Serve the hot pakoda with chutney or tomato sauce.

4.PANEER  PAKODA

Ingredients-

• Gram flour
• Chillie powder-1 tsp
• salt to taste
• Green chillies finly cut-4
• Cubes of paneer
• water
• Oil for frying

Method-

• Mix the flour with adequate water to form a batter. Add he spices,green chillies and salt to taste.
• Cut the paneer into cubes or strips.
• Heat oil in a pan.
• Dip each pieces of paneer into the batter and then into the oil. Be careful not to overcook the paneer.
• Drain and serve hot with chilli chatney.

5.POTATOES FINGERS

Ingredients-

• Big potatoes-2
• Corn flour-4 tbs
• Maida-4 tbs
•  Salt to taste
• Ginger garlic paste-1 tsp
•  Tandoori powder-1 tsp
• Red food colour (optional)-A pinch
• Chat masala-1 tsp

Method-

• Peel the potatoes and slice it into fingers. Boil it in water with little salt. Filter the water
• Mix all the ingredients gives above. Add water to it and make it a bit thicker then consistency required for bhajiyas.
• Marinate the potatoes in the mixture. Refrigerate for 4 hrs
• Deep fry the potatoes and garnish with coriander leaves
• Serve with tomato sauce.

6.CRISPY FRIED CHICKEN PAKODA

Ingredients-

• Chicken-1/2 kg
• Curd-200gm
• Eggs-2
• Pepper-2tsp
• Chillie powder-4tsp
• Basil-2tsp
• Rosemary-1 pinch
• Oregano-4tsp
• Cornflakes-6tbsp
• Maida-4tbsp
• Besan-4tbsp
• Salt
• Ginger-garlic paste

Method-

• Prepare the marinade with eggs, curd. ginger-garlic paste, salt and pepper and all the spices.
• Keep the marinade in the fridge for an hour for an hour for the chicken to absorb flavour.
• In a bowl, mix maida, besan, chillie powder, oregano, pepper and salt and mix well.
• Crush  cornflakes on a plate.Dip the marinated chicken in the maida mix then coat with cornflakes.
• Deep fry till golden brown.

7. DAL PAKWAN

Ingredients-
For the dal

• Chana dal (socked overnight)- 1 cup
• Tumeric-1/2 tsp
• Salt to taste
• Chilly powder and dry mango powder for garnishing

For the pakwan

• Maida-1 cup
• Baking soda-2 pinch
• Oil-2 tsp
• Cumin seeds-1 1/2 tsp
• Salt to taste

For the tamarind chutney

• Onion, finely chopped-1
• Finely chopped coriander-1 tsp
• Green chilly chopped-1
• Sugar-1 tsp
• Tamarind juice (small ball of tamarind soaked in a cup of water)-1 cup

Method-

• Pressure cook the dal with 2 cups of water for four whistles. Once done, add salt to taste and turmeric powder, bring to a boil and simmer for five minutes.
• For the pakwan, add cumin seeds, salt, soda and oil to the plain flour and mix (will have a bread crumb-like consistency).
• Add water till all the ingredients bind (about 3 tbsp of water), cover with a damp cloth and let it rest for 10 minutes.
• Knead the dough, cover and leave aside, To make the tamarind chutney, mix all the ingredients till sugar dissolves completely.
• Heat oil for deep frying the pakwan. Make equal size dough balls, and roll out as thin as you can with a rolling pin. Deep fry the pakwan till it turns golden brown. Drain excess oil on absorbent paper. 
• Transfer the dal to a bowl, sprinkle chilly powder, dry mango powder and serve hot with pakwans and a drizzle of  chutney.

8. VATTIDAL NA BHAJIYA

Ingredients-

• Mix dal (spilt moong and urad with skin black eyed peas and chana dal)-1 cup
• Crushed jeera and black pepper (coarsely ground)-1 tsp
• Chilly ginger paste-1 tsp
• Coriander leaves-3 tbs
• Salt to taste
• Oil for frying
• A pinch of heeng

Method-

• Soak the dal for four hours and grind it and keep it for two hours.
• Add the rest of the ingredients to it.
• Heat oil in a kadai and make the bhajiyas.
• Serve hot with tomato chutney.

9. CORN CHEESE BALL

Ingredients-

• Corn-100 gm
• Potatoes-2
• Cheese
• Salt to taste
• Black pepper-1 tsp
• Bread-2 to 3 slices
• Coriander leaves
• Lemon juice
• Maida
• Bread crumbs
• Corn flour

Method-

• In a bowl, add the boiled corn, boiled potato,soaked and scrambled bread slices, salt, black pepper, lemon juice, maida, corn flour and chopped coriander.Make small balls of this mixture and coat with bread crumbs. Deep fry in oil and serve with tomato chutney.

10. SOYA BEAN BHAJIYA

Ingredients-

• Mini soya bean chunks-1 cup
• Besan-1 cup
• Large onion chopped-1
• Coriander leaves chopped-1/4 cup
• Red chili powder-1 tbsp
• Amchur powder-1/4 tbsp
• Salt to taste
• Oil to frying
• Soda bicarb- 1 pinch

Method-

• Soak the soya beans for 3 to 4 hours. Clean and mash, Remove the excess water from the soya beans. Take a bowl mix together the soya beans, besan , onion, coriander leaves, soda bicarb and all the powder masalas. Mix well and make a better-like bhajiya. Add a little water if needed. Heat the oil and deep fry the bhajiyas till golden brown.

11.MIX DRY FRUIT BALLS

Ingredients-

• Kaju, badam,walnut,pistacho, dry grapes (chopped)-1 cup
• Cheese cubes (grated)-4
• Small onion (chopped)-1
• Small tomato (chopped)-1
• Green chili(chopped)-1
• Coriander leaves-3 tbsp
• Bread-1 packet
• Red chili-1 tbsp
• Salt to taste
• Amchur powder-1 tbsp
• Oil for frying

Method-

• Mix all the ingredients with the grated cheese except the bread and oil. Cut the ends of the slices of bread. Dip the trimmed slice into the water place  the little mixture on it and make a small ball. Repeat it with the remaining mixture. Keep this ball in the fridge for at least 10 minutes. Then, deep fry on the medium flame. Serve it with green chutney or tomato sauce.

12.RICE BALL

Ingredients-

• Boil mashed rice-1 cup
• Boil mashed potatoes-1/2 cup
• Corn flour-2 tbsp
• Chopped dry fruits-1/4 cup
• Beans, capsicum, carrot-1/4 cup
• Red chili, amchur powder-1 tbsp each
• Salt to taste
• Oil for frying

Method-

• Mix all the ingredients together except the oil. Make small balls from the mixture ans deep fry on a medium flame. When golden brown, remove and place on a tissue paper to absorb the excess oil. Serve it either green chutney or tomato sauce.

13. PAPAD CONE

Ingredients-

• Garlic papads-6
• Chili kurkure/bhel-40 gm
• Veg mayonnaise-3 tbsp
• Chat masala-1 tsp
• Onion(small and finely chopped)-1
• Tomato (small and finely chopped)-1
• Red chili powder-1/2 tsp
• Lime juice-1 tsp
• Salt to taste

Method-

• Roast the papads and while they are hot, shape each of them into a cone. Keep them in an air tight box. Crush kurkure/bhel into small pieces and mix all the ingredients. Mix well and then fill the mixture in the papad cones. The papad cones are ready to eat.

14. SOYA CORN BALLS

Ingredients-

• Boiled soya granules-2 cups
• Sweet corn-1 1/2 cup
• Grated cheese-1/2 cup
• Paneer-1/2 cup
• Bread crumbs-1 cup
• Lime juice-1 tsp
• Green chili paste-1/2 tsp
• Maida-1/2 cup
• Corn flour-2 tsp
• Powder cornflakes-1 cup
• Milk-4 tbsp
• Salt to taste
• Oil for frying

Method-

• Coarsely grind the corn in a mixer. Take a bowl and put in the soya granules, corn, paneer, cheese, bread crumbs, lime juice, chili paste, flour and corn flour. Mix together and make small balls of this mixer and keep it in the refrigerator for 10 to 15 minutes. Remove, dip the cold milk and roll on the cornflakes powder and deep fry. Serve hot in tomato ketchup.

15. SPINACH BASKETS

Ingredients-

For the basket dough-

• Maida-250 gm
• Butter-100 gm
• Milk and salt to taste

For the filling-

• Chopped spinach-4 cups
• Finely chopped mushroom-1 cup
• Grated paneer-1 cup
• Oregano-1 1/2 tsp
• Chili flakes-1 1/2 tsp
• butter-2 tbsp
• Salt to taste

Method-

For the basket-

• Take a bowl, put in flour and butter and rub it with your fingertips till it resembles bread crumbs, Add a little salt and pepper by using milk, Keep it in the refrigerator for 30 minutes.

For the basket-

• Heat a pan and put in 1 tbsp of butter. Put the chopped spinach and let the water evaporate. Add salt and chillie flakes and oregano and keep aside. Heat  another pan:add the remaining butter and the chopped mushrooms. Saute till the mushroom is cooked, then add salt, oregano and chillie flakes and fry till the water evaporates. Then add the grated paneer. Saute and remove from heat and once cool, mix both the mixture.
• Remove the dough, make small portions and spread it on a muffin tray to form a basket like shape. Poke it with a fork and blind bake it for 10 minutes. Remove and stuff each basket with the spinach and mushroom mixture. Put some cheese on top and bake again for 10 minutes. Serve hot.

16.Corn Pakora

Ingredients-

• Corn kernels 250 grams
• Gram flour (besan) 5-6 tablespoons
• Green chilli paste 2 teaspoons
• Ginger paste 1 1/2 teaspoons
• Chaat masala 1 teaspoon
• Coriander powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Salt to taste
• Oil to deep fry

Method-

• Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well.
• Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
• Drain and place on an absorbent paper. Serve hot with green chutney.