Vegetable Peel Pakora / Pakoda / Fritters

 

           Here is an unusual snack made out of some discarded vegetable peels. They contain a lot of fibre and nutrients. So prepare these yummy pakoras with a combination of peels. Relish them as an evening tea-time snack or as an appetizer with green chutney or tomato ketchup. They also tastes yummy with hummus or mayo. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup pointed gourd (parwal) peel, finely chopped
• 1/3 cup bottle gourd (Lauki) peel, finely chopped
• 1/3 cup ridge gourd (Turai) peel, finely chopped
• 1/3 cup coriander stems, finely chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1 egg
• 3-4 tbsp. chickpea flour / besan 
• 1-2 tbsp. rice flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. garam masala powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. amchur
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead into a thick batter. Add water as needed and keep aside for 10-15 minutes. 

          Heat oil in a pan. Drop spoonful of the batter, few at a time and in batches into the hot oil.  Fry till golden in colour and crisp on all sides on a medium flame. 

          Drain on a kitchen towel and serve them hot with green chutney or tomato ketchup.

Note - 

1.  For a pure veg. version, you can omit the egg and add cornflour instead.

2.  You can also make use of carrot peels, potato peels, steamed raw banana peels, steamed cauliflower stem, etc. to make these yummy pakoras. 

                       In a bowl, mix all the ingredients (except oil) & knead into a thick batter. 

                       Keep aside for 10-15 minutes. 

                    Heat oil in a pan. Drop spoonful of the batter, few at a time, into the hot oil.  

                                  Fry till golden in colour on all sides on a medium flame. 

                                  Drain on a kitchen towel.

                                  Serve them hot with green chutney or tomato ketchup.

Rice Flour Crispies

          If you are looking for some easy and simple snacks that can be dished out in a ziffy, then here are some yummy rice flour crispies that is an instant version. These are some deep fried snacks that can be enjoyed with your evening cup of tea / coffee or as appetizers with green chutney, tomato sauce or mayo. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups rice flour
• salt to taste
• pinch of baking soda
• 1 tbsp. sesame seeds 
• 1 tsp. carom seeds (ajwain)
• 1 tsp. red chili flakes
• 2 tbsp. hot oil
• oil to deep fry

          In a bowl mix all the above mentioned ingredients (except oil to deep fry). Add required quantity of water and knead into a soft dough. Keep aside for 10 minutes.

          Take a small portion out of the dough and pat it directly on a greased steel plate with your fore fingers into a thin round circle. Make straight line markings with a knife or a pizza cutter.

          Steam for 5 minutes and let it cool down before you break loose all the pieces. Heat oil in  a pan and deep fry them in batches till golden in colour. 

         Drain on a kitchen towel and serve as tea-time snacks or as appetizers with green chutney, tomato sauce or mayo. They can also be stored in airtight containers for later use.

                               In a bowl mix all the ingredients (except oil to deep fry). 

                    Add some water & knead into a soft dough. Keep aside for 10 minutes.

                    Take a small portion of the dough & pat it directly on a greased steel
                     plate with your fore fingers into a thin round circle. Make straight line 
                     markings with a knife or a pizza cutter.

                      Steam for 5 min. & let it cool down before you break loose all pieces. 

                     Heat oil & deep fry them till golden in colour. Drain on a kitchen towel.

                      Serve as tea-time snacks or as appetizers with green chutney, tomato 
                      sauce or mayo.

Batter Fried Stuffed Bitter Gourd

            If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. These yummy batter fried stuffed karelas are best had as a side dish with either rice or chapattis. If you are a bit of an adventurous type, have them as appetizers with any chutney. 

           If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it and enjoy them as per your choice.

• 2 long Bitter Gourd / 4-5 small ones
• salt to taste
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 2 tbsp. fresh grated coconut
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• 2 tbsp. Kashmiri red chili powder
• 1 tbsp. flax seed (opt)
• 1 tsp. tamarind paste
• 2 tbsp. roasted chickpea flour
• 1/2 cup besan (gram flour)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

          Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes. 

          Make a batter with besan, turmeric powder, pinch of salt and red chili powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.

          Wash the scraped mix well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and sauté the garlic till they slightly changes colour. 

          Now add the coconut and sauté till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.

          Add the tamarind paste. Mix well and sauté for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.

          Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.

          Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel. 

          Serve as a side dish with either rice / chapatti or as appetizers with any chutney.

                    Scrape karelas & scoop out the pulp. Cut each into 3-4 pieces. Apply salt 
                    to them & to the scraped mix & leave aside for 20-25 minutes. Wash them 
                    well under running water & transfer onto a kitchen towel. 

                 Heat 2 tbsp. oil & sauté garlic till it changes colour. Add coconut & sauté till 
                 light brown. Add scraped karela peel & pulp & all dry spices. Fry on med. 
                 flame for 4-5 min. Add tamarind paste. Mix well & sauté for 2-3 min. Switch
                 off flame & add roasted chickpea flour. Toss well, cover & keep aside to cool.

                                  Fill each karela pieces with the stuffing & keep aside. 

                 Make a batter with besan, turmeric powder, pinch of salt & red chili powder
                 with some water. The batter should not be too thick or too thin. 

                    Heat remaining oil. Take the stuffed karela & coat them in the batter &
                    drop in hot oil. Deep fry on med. flame till golden in colour on all sides. 

                                 Drain on a kitchen towel.

                    Serve them hot as a tea-time snack or as a side dish with either rice or
                    chapati......

                           ......or cut them in slices & serve as appetizers with any chutney.

Oats Idli Pakora

          Have any leftover Idlis and do not know what to do with them?  Prepare these crispy batter fried pakoras out of them and voila !! you have an interesting and an innovative snack in no time. They are also perfect as appetizers or as an evening tea-time snack. Serve them hot with either coconut chutney or pickle. So check out the step by step pictorial recipe to prepare it.

          I have used some leftover oats idli. You can as well make use of any plain idlis too. Another great way to use these pakora is to make kadhi pakora out of it and relish with either rice or chapatti for your lunch / dinner. So get going and dish out these yummy treats for your loves ones by following an easy step by step method with pictures to prepare it.

• 1 cup small round shaped idlis
• 1/2 cup gram flour (besan)
• salt to taste
• 1/ 4 tsp. turmeric powder
• pinch of baking soda
• 1/2 tsp. nigella seeds (kalonji)
• 1-2 tbsp. coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. red chili powder
• oil to deep fry
• chopped coriander leaves, chopped red chilies & sliced onion to garnish (opt)

          Prepare a batter by mixing together all the above mentioned ingredients (except idli and oil).

          Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry them few at a time till light golden in colour.

          Drain on a kitchen towel and serve them hot as an appetizer with any chutney or tomato sauce. They can also be had as a tea-time snack.

                              Prepare a batter by mixing all ingredients (except idlis & oil).

                     Heat oil. Dip idlis in batter & deep fry them till light golden in colour.

                                Drain on a kitchen towel.

                     Serve as an appetizer with any chutney or tomato sauce. They can
                     also be had as a tea-time snack.