Pakori (Bhajia) are the most popular snack in India. There is nothing like fresh, crisp and spicy pakori with green chutney when it’s raining outside. It’s so easy to make and I can bet you will find all the ingredients in any Indian kitchen at any time. Also you can make it with pretty much any vegetable at hand.
|Preparation Time:||10 minutes|
|Cooking Time:||20 minutes|
|Heeng (asafoetida powder)||A pinch|
|Red Chilli Powder||1/2 tsp|
|Vegetables (onion, potato, zucchini, spinach or anything you like)||Half of each vegetable with a few spinach leaves|
|Vegetable Oil||For frying|
- Mix besan, salt, red chilli powder and heeng. Add water slowly and keep whisking to make a smooth batter.
- Wash all the vegetables.
- Peel the onion and potatoes and wash them. Cut them into 2 mm thick slices.
- Cut zucchini into 2 mm thick rings.
- Drain and dry the whole spinach leaves and keep aside.
- Chop green chillies finely. Keep aside.
- Heat oil in a wok. Once it’s hot, test the oil. Drop a pea sized besan in the oil. If it browns immediately, the oil is too hot. If it settles down and does not sizzle, the oil is cold.
- Add green chillies to the batter. Dip onion (or potato or zucchini or spinach) slices in besan to coat them well and then slowly drop them in the hot oil. Keep rotating the pieces in oil using a metal skimmer.
- Fry till they are light brown and crisp.
- Remove them on a paper towel to drain the excess oil. Pakoris are ready.
- Repeat with rest of the vegetable slices.
- Serve Pakori or Bhajia while they are hot with Mint chutney
- You can also sprinkle a little chat masala on pakoris to give them a little zing.
- You can dip the whole green chilli in besan and fry them to make extremely hot chilli pakori. Eggplant and paneer slices also make great pakoris.
- Pakoris are also known as Pakoras or Bhajias.