Rava or sooji: 1 cup
Baking soda: 1 pinch
Onions: ½ cup (Fine chopped)
Coriander leaves: handful (Fine chopped)
Curry leaves: 8-10 (Fine chopped)
Fine chopped green chilly: 2
Jeera – 1 teaspoon
Curd – 2 teaspoons
Oil for frying
How to make Rava pakoda
. In a mixing bowl take sooji, onions, coriander,curry leaves, green chillies, baking soda, curd, jeera and salt.
. Mix them well and add little water at a time and make a thick batter.
. Keep the batter for 20 minutes.
. Now heat the oil in kadai or pan at medium heat.
. Check the consistency of batter if its too thick add little water.
. Mix the sooji/ rava batter thoroughly for 2-3 minutes so that mixture becomes fluffy.
. Drop small size poakodas in hot oil.
. Let them cook for few minutes.
. Once they become fluffy and little brown turn them over.
. Cook them from both side till they become brown and crisp from both the sides.
. Crispy sooji pakora or rawa pakora is ready to serve.
. Serve sooji/Rava pakoda with green chutney or tomato sause.
300 to 350 grams of cauliflower/gobi
2 sprigs of curry leaves
2 green chilies (adjust to your taste)
1 ¼ tsp ginger garlic paste
1 ½ tsp ajwain/ carom seeds/ vaamu
1 tsp red chili powder (adjust)
1 tsp garam masala
¼ cup + 3 tbsp besan (7 tbsp)
¼ cup rice flour (or 2 tbsp rice flour + 2 tbsp corn flour)
Salt as needed
turmeric as needed (optional)
water as needed
oil as needed
. Add cauli flower florets to salted hot water and leave for sometime.
. Drain the water and rinse them thoroughly. Drain in a colander.
. Add them to a mixing bowl.
. Add ginger garlic paste, curry leaves, green chilies.
. Sprinkle chili powder, carom seeds and garam masala. You can also use chaat masala if you prefer.
. Mix well. Evenly sprinkle the flours and salt.
. Sprinkle water and coat the gobi well with flours. Use water as needed.
. Heat oil in a fry pan. When the oil is hot enough fry until golden on a medium heat.
. The bubbles in the pan reduce when the florets are fried well.
. Drain on a kitchen tissue.
. Serve hot with a cup of hot tea or coffee.
1 cup soya nuggets / meal maker
half tsp garam masala
half tsp red chilli powder or paste from 2 green chillies
salt as needed
4 tbsp of besan/ chickpea flour
2 tbsp rice flour
half tsp ginger garlic paste
half tsp carom seeds / ajwain
A generous pinch of turmeric / haldi
water as needed
2 tbsps of onion in paste form (optional)
Oil for frying
How to make Meal maker pakoda
. Heat 4 cups of water to a boil. Switch off the stove and add the soya nuggets.
. Squeeze and drain off the water. Repeat rinsing twice in cold water and drain completely.
. Add all the other ingredients to a bowl except water and oil.
. Add water little by little and make a thick batter.
. Heat oil in a pan. When the oil is just hot enough, reduce the flame to medium.
. Drop the soya nuggets with spoon. Deep fry until golden, stirring often.
. Drain them on a kitchen tissue.
. Serve hot with tomato ketchup or chutney or tea.
Corn kernels – 3 cups, freshly grated or coarsely ground
Onion – 1, medium sized, finely chopped
Green chilies – 3, finely minced
Ginger – 1 1/2 ” piece, finely minced
Fresh coriander leaves – 3 tbsps (finely minced)
Besan – 3 tbsps (chickpea flour)
Rice flour – 1 tbsp
Cornflour – 1 tbsp
Salt to taste
Oil for deep frying
. Heat enough oil for deep frying in a heavy bottomed vessel on medium flame.
. In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well.
. Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture.
. Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.
. Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade.
. Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture.
. Serve them warm with ketchup and chai.
Bottlegourd/Lauki/Dudhi – 1/2 piece
Oil – For Deep Frying
Chickpeas Flour/Besan – 1 & 1/2 Cups
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Salt – To Taste
Soda-bi-Carb – 1/4 tsp
Chopped Coriander Leaves/Hara Dhaniya – 1 tbsp
Water – 1 Cup or as needed
How to make Bottlegourd Pakoda
. Peel, wash and cut bottle gourd in thin roundels.
. Slices has to thin otherwise it will not be cooked.
. In a bowl add all the ingredients except water ‘for batter’ and mix well.
. Add water and mix well without forming any lumps to make thick batter. Keep aside for 10 minutes.
. Deep bottle gourd slice in batter to coat all sides well.
. Meanwhile heat oil in a wok and drop bottle gourd piece in hot oil and fry until golden brown both sides in medium-slow flame.
. Repeat same for rest of pieces.
. Don’t fry in high flame or bottle gourd won’t be cooked.
. Since my bottle gourd pieces is large I fried one at a time, if your pieces are small then fry 4-5 in one batch.
. Serve hot with tea/coffee or juice.
1/2 Cup – Chana Dal/Bengal Gram
1 tsp – Grated Ginger
1/2 tsp – Cumin Seeds
1/2 tsp – Fennel Seeds
4 – Chopped Green Chilies
1/4 tsp – Asafoetida/Hing
1 Cup – Gram Flour/Besan/Kadala Maavu
1/4 Cup – Rice Flour
2 Medium – Chopped Onion
A Sprig – Curry Leaves
1/2 tsp – Carom Seeds/Ajwain
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1/2 tsp – Soda Bi-Carb
1 tbsp – Lemon Juice (optional)
4 tbsp – Chopped Coriander Leaves
As needed – Water
To Taste – Salt
For Deep Frying – Oil
. Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times. Peel and chop onion, green chili, coriander leaves, curry leaves.
. Grind chana dal with green chillies, cumin seeds, fennel seeds, ginger, hing into coarse paste. Add 1-2 tbsp of water only if required.In a large bowl add chana dal paste, add onion, salt, curry leaves and mix well.
. Add besan, rice flour, coriander leaves, ajwain, red chili, turmeric powder, soda, lemon juice mix well to combine everything, add water in small quantity to make thick batter for pakoda like in picture.
. Heat oil for frying in a kadai (wok), once oil becomes hot drop spoonful of batter or medium pakora size from hand in hot oil 5-6 in single batch or more if you are using large kadai, fry until it becomes golden brown from all sides, drain in kitchen tissue and repeat same for rest of batter .
. Serve hot with cup of tea or coffee and enjoy as evening snack or breakfast.
2 cups Sweet Corn
1/2 cup Fenugreek Leaves, tightly packed
3 – 4 tbsp Chickpea Flour / Besan
2 tbsp Rice Flour
5 Green Chillies or as needed
1/2 tsp Garam Masala
1/2 to 3/4 tsp Amchur Powder
Salt to taste
Oil for deep frying
. Wash the fenugreek leaves and chop them roughly or finely. Keep it aside.
. Grind the sweet corn kernels and green chillies into a course paste.
. Add the chopped onion, salt, amchur powder, rice flour, besan, chopped leaves and garam masala to the ground corn and combine everything.
. Heat oil in a pan for deep frying.
. Take a small portion of the corn mixture and slowly drop into the hot oil.
. Deep fry until crisp and golden brown.
. Drain them on paper napkins to remove excess oil.
. Serve hot with tomato ketchup along with coffee or ginger tea.
1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
. Crush the corn in a blender.
. Grate the cottage cheese.
. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
. Mix in crushed corn and stir fry.
. Mix in salt and mix.
. Mix in milk and stir fry to get a creamy texture.
. When the corn is cooked, transfer to a round dish and cool.
. Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
. Adjust salt and mix well.
. Mix in besan for binding and mix in a little milk if the mixture is too thick.
. Make even sized balls with hand or tablespoon.
. Heat up oil and deep fry the pakoras on medium heat up till golden brown.
. Remove and keep on an absorbent paper to soak excess oil.
. Serve hot.