The Secret To Making Perfectly Crispy Flattened Pakodas

Craving the ultimate crispy pakodas? Think you know how to make them? This isn’t your average recipe! We’ve got a secret double-fry technique that takes these savoury snacks to a whole new level of crunch. But wait, there’s more to the magic than just two rounds in the oil. The key to truly irresistible pakodas lies in the exact blend of spices and the precise way you prepare the batter. From the initial dry mix to the surprising flattening step, every instruction matters. Skip a detail, and you might miss out on the perfect texture. Ready to unlock the secret to pakoda perfection? You won’t believe the difference! Read on for the full, step-by-step guide.

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Ingredients:

• 1 Cup Besan (Gram Flour) (Fine Flour)
• 2 tbsp Besan (Gram Flour) (Coarse Flour)
• 1/4 tsp Turmeric Powder
• A Pinch of Hing (Asafetida)
• 1/2 tsp Coriander Seeds Powder
• Ajwain (Carom Seeds)
• 1/2 tsp Cumin Seeds
• 1 Onion Chopped
• (1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli) Paste
• 1 tsp Red Chilli Powder
• Salt to taste
• Coriander Leaves
• Water (Approximately 1 ½ cups of water)
• A Pinch Of Eating Soda (Baking Soda)
• Oil for frying
• 4 Green Chillies, Slit Lengthwise

Also Read – Besan Pakoda Recipe: Delicious and Less Oily Pakodas

Instructions:

1. In a bowl, combine the fine besan, coarse besan, turmeric powder, hing powder, crushed coriander seeds, crushed ajwain (carom), crushed cumin seeds, chopped onion, ginger-garlic-green chilli paste, red chilli powder, and salt.
2. Add chopped coriander leaves and mix all the dry ingredients well without adding water first.
3. Gradually add water, a little at a time, and mix to form a smooth batter. The total amount of water used was about 1 ½ bowls.
4. Whisk the batter well for about 2 minutes.
5. Optional: You can add a teaspoon of hot oil to the batter at this stage.
6. Add a pinch of baking soda to the batter and mix it in.
7. Heat oil in a kadai (wok) over medium heat.
8. Drop small portions of the batter into the hot oil and fry them until they are lightly golden. Do not overcrowd the kadai.
9. Remove the partially fried bhajis (pakodas) from the oil after about one minute of flipping them.
10. Place the partially fried bhajis (pakodas) on a plate and press them down to flatten them.
11. Once all the bhajis (pakodas) are flattened, put them back into the hot oil and fry them again until they become golden brown and crispy. You can increase the heat to medium-high for this second frying.
12. Fry the slit green chillies in the hot oil and remove them.
13. Serve the crispy, flattened bhajis (pakodas) hot, garnished with the fried green chillies.

Also Read – You’ve Never Made Pakoda Like This…

The Secret To Making Perfectly Crispy Flattened Pakodas

Shubham Nimbalkar

This isn't your average recipe! We've got a secret double-fry technique that takes these savoury snacks to a whole new level of crunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Pakoda Recipe

Cuisine Indian

Servings 4

Ingredients

  

• 1 Cup Besan Gram Flour (Fine Flour)
• 2 tbsp Besan Gram Flour (Coarse Flour)
• 1/4 tsp Turmeric Powder
• A Pinch of Hing Asafetida
• 1/2 tsp Coriander Seeds Powder
• Ajwain Carom Seeds
• 1/2 tsp Cumin Seeds
• 1 Onion Chopped
• (1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli) Paste
• 1 tsp Red Chilli Powder
• Salt to taste
• Coriander Leaves
• Water Approximately 1 ½ cups of water
• A Pinch Of Eating Soda Baking Soda
• Oil for frying
• 4 Green Chillies Slit Lengthwise

Instructions

 

• In a bowl, combine the fine besan, coarse besan, turmeric powder, hing powder, crushed coriander seeds, crushed ajwain (carom), crushed cumin seeds, chopped onion, ginger-garlic-green chilli paste, red chilli powder, and salt.
• Add chopped coriander leaves and mix all the dry ingredients well without adding water first.
• Gradually add water, a little at a time, and mix to form a smooth batter. The total amount of water used was about 1 ½ bowls.
• Whisk the batter well for about 2 minutes.
• Optional: You can add a teaspoon of hot oil to the batter at this stage.
• Add a pinch of baking soda to the batter and mix it in.
• Heat oil in a kadai (wok) over medium heat.
• Drop small portions of the batter into the hot oil and fry them until they are lightly golden. Do not overcrowd the kadai.
• Remove the partially fried bhajis (pakodas) from the oil after about one minute of flipping them.
• Place the partially fried bhajis (pakodas) on a plate and press them down to flatten them.
• Once all the bhajis (pakodas) are flattened, put them back into the hot oil and fry them again until they become golden brown and crispy. You can increase the heat to medium-high for this second frying.
• Fry the slit green chillies in the hot oil and remove them.
• Serve the crispy, flattened bhajis (pakodas) hot, garnished with the fried green chillies.

Video

Keyword indian Snack