Besan Pakoda Recipe: Delicious and Less Oily Pakodas

Craving crispy and non-oily pakodas? Tired of oily and soft bhajis (pakodas)? Then discover the secret to making amazingly light and oil-free besan pakodas! It starts with a simple bowl of besan batter, but what happens next is what matters. Just a little water, a vigorous whisk and adding the tasty ingredients in a specific order will transform your breakfast. Find out which magic ingredient to add at the right time for that perfect light crunch, and what is the simple solution to get less oil absorption. If you miss a single step, you will miss the real taste of these delicious and healthy pakodas. Curious? Then read the full recipe now!

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Ingredients:

• 1 Cup (200 gm) Besan / Gram Flour
• Water (as needed)
• 2 Medium-sized onions chopped
• 1/2 tsp Coriander Powder
• Ajwain (carom seeds), crushed on hand
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 tbsp (Green Chilli, Garlic Cloves, Cumin Seeds) Paste
• Coriander Leaves
• 1/2 tsp Red Chilli Powder
• Eating Soda (baking soda)
• 1 tbsp Hot Oil
• Oil for frying

Also Read – Crispy Outside Soft Inside Soya Chunks And Chana Dal Pakoda

Instructions:

1. Take a bowl and add the besan flour.
2. Add a little water at a time and mix it into the besan flour.
3. Once mixed, whisk the batter well for 2-3 minutes with your hand. Whisking helps to make the bhajis (Pakodas) airy and flavourful, and the batter will lighten in colour.
4. Add the chopped onions, crushed coriander seeds, crushed carom seeds, turmeric powder, salt, crushed green chilli-garlic-cumin, chopped coriander leaves, and red chilli powder (if using) to the batter.
5. Mix all the ingredients well into the batter.
6. Whisk the batter again for a short time after adding the ingredients.
7. Add a pinch of baking soda to the batter.
8. Pour a few drops of water over the baking soda to activate it. Mix well.
9. The batter should not be too thick or too thin; it should have a medium consistency.
10. Heat oil in a pan. The oil should be hot but not smoking.
11. Add a tablespoon of hot oil to the prepared batter and mix it with a spoon (as it will be hot).
12. Drop small portions of the batter into the hot oil. You can make them small or medium-sized.
13. Fry the bhajis (Pakodas) on medium heat, flipping them occasionally until they turn golden brown.
14. Once golden brown and crispy, remove the bhajis (Pakodas) from the oil and drain them on a tissue paper or in a strainer to remove excess oil.
15. Serve the hot and crispy bhajis (Pakodas).

Also Read – Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home

Besan Pakoda Recipe: Delicious and Less Oily Pakodas

Shubham Nimbalkar

Find out which magic ingredient to add at the right time for that perfect light crunch and what is the simple solution to get less oil absorb.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine Indian

Servings 4

Ingredients

  

• 1 Cup 200 gm Besan / Gram Flour
• Water as needed
• 2 Medium Size Onion Chopped
• 1/2 tsp Coriander Powder
• Ajwain carom seeds, crushed on hand
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 tbsp (Green Chilli, Garlic Cloves, Cumin Seeds) Paste
• Coriander Leaves
• 1/2 tsp Red Chilli Powder
• Eating Soda baking soda
• 1 tbsp Hot Oil
• Oil for frying

Instructions

 

• Take a bowl and add the besan flour.
• Add a little water at a time and mix it into the besan flour.
• Once mixed, whisk the batter well for 2-3 minutes with your hand. Whisking helps to make the bhajis (Pakodas) airy and flavourful, and the batter will lighten in colour.
• Add the chopped onions, crushed coriander seeds, crushed carom seeds, turmeric powder, salt, crushed green chilli-garlic-cumin, chopped coriander leaves, and red chilli powder (if using) to the batter.
• Mix all the ingredients well into the batter.
• Whisk the batter again for a short time after adding the ingredients.
• Add a pinch of baking soda to the batter.
• Pour a few drops of water over the baking soda to activate it. Mix well.
• The batter should not be too thick or too thin; it should have a medium consistency.
• Heat oil in a pan. The oil should be hot but not smoking.
• Add a tablespoon of hot oil to the prepared batter and mix it with a spoon (as it will be hot).
• Drop small portions of the batter into the hot oil. You can make them small or medium-sized.
• Fry the bhajis (Pakodas) on medium heat, flipping them occasionally until they turn golden brown.
• Once golden brown and crispy, remove the bhajis (Pakodas) from the oil and drain them on a tissue paper or in a strainer to remove excess oil.
• Serve the hot and crispy bhajis (Pakodas).

Video

Keyword indian Snack