Easy Besan Pakoda Recipe Without Soda | Crispy Fritters
Learn how to make crispy, fluffy Besan Pakoda without baking soda! This quick and easy Indian gram flour fritter recipe is the perfect evening snack.
Ingredients
- 1/2 cup Besan Gram Flour
- 2 tablespoons Rice Flour optional, for extra crispness
- 3 Green Chillies chopped
- 1 handful of Fresh Coriander Leaves finely chopped with stems
- 1 teaspoon Carom Seeds Ajwain
- 1/2 teaspoon Coarsely Crushed Coriander Seeds Dhane
- A pinch of Turmeric Powder Haldi
- A pinch of Asafoetida Hing
- Salt to taste
- Water as needed for batter
- Oil for deep frying
Instructions
- Prepare the dry mix: In a mixing bowl, add the besan (gram flour) and rice flour.
- Add spices: Add salt, chopped green chillies, coriander leaves, turmeric powder, and hing. Crush the carom seeds (ajwain) gently between your palms before adding them for maximum flavour.
- Add coriander seeds: Mix in the coarsely crushed coriander seeds to give your Besan Pakoda Recipe an authentic, rustic bite.
- Make the batter: Slowly pour in a little water and mix. Keep adding water gradually until you get a thick but flowing batter.
- The Secret Step: Whisk the batter vigorously in one direction for 5 to 7 minutes using a light hand. This traps air inside and makes the Besan Pakoda fluffy without any baking soda!
- Check the oil: Heat oil in a deep frying pan over medium heat. Drop a tiny bit of batter into the oil—if it rises to the top steadily, the oil is ready.
- Fry the fritters: Carefully drop small spoonfuls of the batter into the hot oil. Fry them on a medium flame.
- Cook until golden: Stir and flip them gently after a minute. Fry until they turn a beautiful light golden brown and crispy.
- Drain and enjoy: Remove the fritters and drain excess oil. If you break one open, you will see a beautifully aerated, spongy inside. Serve hot!