Kanda Poha Pakora

 

          Have any leftover cooked Kanda Poha and wondering what to do with it? Then dish out these crispy and crunchy pakoras and enjoy as a tea time snack. They can also be served as an appetizer with any chutney of your choice, sauce, mayonnaise or hummus. So check out the step by step pictorial recipe to prepare this yummy treat.

           Easily available ingredients are needed for this recipe and in no time these amazing pakoras will be gone. It is very easy and quick to prepare and is apt for any in house or kitty party. 

            Moreover, any leftover pakoras can be turned into kadhi pakoras / pakora curry to be relished with steamed rice / chapatti or pakora chaat. So choice is yours. 

• 1 & 1/2 cups leftover cooked Kanda Poha 
• 3 tbsp. chickpea flour (besan)
• 2-3 tbsp. yoghurt or as required
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1/2 tsp. chaat masala
• 1 tsp. carom seeds
• 2 tbsp. chopped coriander leaves
• 1/4 tsp. pepper powder
• pinch of soda
• 1 tsp. roasted coriander-cumin powder
• oil to deep fry 

          In a bowl, mix together the leftover kanda poha along with the rest of the ingredients (except oil) into a soft dough. (Adjust the consistency by adding more or less yoghurt).

          Heat oil in a pan / kadai and drop spoonful of the mix. Deep fry on all sides till golden brown in colour. 

          Drain on a tissue paper and serve as a tea time snack or as an appetizer with any chutney, sauce, mayonnaise or hummus.

                              In a bowl, mix together the leftover kanda poha.....

                              and rest of the ingredients (except oil) ......

                              ...... into a soft dough.

                      Heat oil & drop spoonful of the mix. Deep fry on all sides 

                      till golden brown in colour. 

                               Drain on a tissue paper.

 

                   Serve as a tea time snack or as an appetizer with any chutney, 

                   sauce, mayonnaise or hummus.

Vegetable Peel Fritters / Pakoras

 

           This is an unusual snack made out of few discarded vegetable peels. They contain a lot of fiber 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
• 1 tsp. salt or 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 by adding required quantity of water. 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 color and crisp on all sides on a medium flame. 

          Drain on a kitchen towel and serve them hot as a tea time snack or as an appetizer with green chutney / tomato ketchup.

Note - 

1.  For a pure veg. version, you can omit the egg and add corn flour 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.

Onion Pakora / Fritters

 

          These piping hot pakoras made of some sliced onion, gram flour and few basic ingredients are worth a try. These crispy treats are a perfect tea time snack especially on a rainy day. You can also enjoy them as an appetizer with sweet tamarind chutney / tomato sauce or green chutney. Last, but not the least, they are a great accompaniment to our normal dal-chawal or khichdi. So check out the step by step pictorial recipe to prepare this popular comfort snack.

• 2-3 onion, sliced
• 1 cup gram flour
• 2 tbsp. rice flour
• 2-3 green chilies, chopped
• 1 tsp. ginger, grated
• handful of coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. carrom seeds
• 1/2 tsp. cumin powder
• 1 tbsp. hot oil
• 1/2 tsp. red chili flakes
• oil to deep fry

        In a bowl, mix together all the mentioned ingredients (except oil to deep fry). Sprinkle some water to make the dough moist. Refrigerate for a couple of minutes. 

         Heat oil in a pan and drop spoonful of the onion mix in batches. Fry on a medium heat till it is evenly fried. It should be golden and crisp. 

         Drain on a kitchen towel. Serve as an appetizer with sweet tamarind chutney / tomato ketchup / green chutney or as a tea time snack. 

                       Mix together all the ingredients (except oil to deep fry). Sprinkle some

                       water to make the dough moist. Refrigerate for a couple of minutes. 

                               Heat oil in a pan & drop spoonful of the onion mix in batches. 

                                Fry on a medium heat till it is evenly fried, golden and crisp. 

                                   Drain on a kitchen towel.

                       Serve as an appetizer with sweet tamarind chutney / tomato ketchup / 

                       green chutney or as a tea time snack. 

Parwal (Pointed Gourd) Peel Pakora / Fritters

 

           Tea time without any fried snack is not worth it. One can't resist the temptation of fried fritters. A bowl of hot and crispy pakoras are anytime welcome. So here is an unusual snack made out of some discarded parwal (pointed gourd) peels. They contain a lot of fibre and nutrients. They are absolutely easy to make as it requires only some basic ingredients.

           These crispy treats are just perfect with your evening cuppa. They are also ideal as appetizers and can be enjoyed with green chutney, sauce or any dip of your choice. They also tastes yummy with hummus, kasundi or mayo. Last but not the least, they are a great accompaniment to our normal dal-chawal or khichdi. So check out the step by step pictorial recipe to prepare it.     

 

              If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. 

              You can also mix all the ingredients and refrigerate till frying time. When required, fry them and serve them hot with the accompaniments. It is super easy and tastes just yum.

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoy with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner. Options are a plenty. So enjoy !!!!!

• 1 cup parwal (pointed gourd) peel, finely chopped
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. garam masala powder
• oil to shallow / deep fry

          In a bowl, combine all the above mentioned ingredients (except oil). Add little water at a time and knead into a dough. Keep aside for 10-15 minutes. 

          Heat oil in a pan. Make round shaped balls out of it and gently drop them, few at a time, into the hot oil. 

          Fry till golden in color on all sides on a medium flame. Drain on a kitchen towel and serve them hot with green chutney or sauce.

                                   In a bowl, mix all the ingredients (except oil).

                      Add little water & knead into a dough. Keep aside for 10-15 minutes. 

Heat oil in a pan. Make round shaped balls out of it & gently drop them, 

                     few at a time, into the hot oil. 

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

Drain on a kitchen towel.

                                  Serve them hot with green chutney or sauce.

        

Neem Flower Pakora

 

             The neem flowers just like neem leaves, have few health benefits. They have anti-bacterial and antiseptic properties. So as I was able to procure few neem flowers, I made pakoras using them along with rice flour, besan and few other basic ingredients. They turned out very yummy and without any trace of bitterness. It goes well as an appetizer with any chutney of your choice or as a tea time snack. I enjoyed with kasundi, a typical Bong style mustard sauce. 

          Neem leaves in general has many medicinal properties. It is a wonder herb that helps in purifying the blood, removes toxins, treats ulcers, burns or any kind of skin ailments. 

          Neem flowers too, aids in digestion and helps cure skin rashes. It is very popular in Andhra and Telangana, especially during Ugadi, The New Year festival, where a chutney, know as Ugadi Pachadi is prepared using neem flowers. 

          This particular chutney is a mix of all the flavours - sweet, tangy and bitter. It is commonly prepared in many homes to mark the beginning of the year. 

• 1 cup neem flowers, washed & drained
• 1/3 cup rice flour 
• 1/4 cup gram flour (besan)
• 1 onion, chopped
• 1 tsp. ginger & garlic, grated
• 1-2 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• pinch of baking soda
• oil to deep fry

          In a bowl, mix together all the mentioned ingredients (except oil) by adding required quantity of water. Set aside for 5-10 minutes.

          Heat oil in a pan and drop spoonful of the batter. Fry on a low flame till golden brown in colour. 

          Drain on a kitchen towel and serve them hot with some kasundi, green chutney or tomato sauce. 

                            Mix together all the mentioned ingredients (except oil).

 

                         Add required quantity of water and prepare a thick batter. 

                               Heat oil in a pan & drop spoonful of the batter.

                               Fry on a low flame till golden brown in colour. 

Drain on a kitchen towel.

                     Serve hot with some kasundi, green chutney or tomato sauce.