Besan Pakora (Gram Flour Fritters) in Microwave

          One can't resist the temptation of deep fried pakoras. However, there is always a guilt attached while enjoying them. A healthy alternative to deep fried pakoras is microwaving them (either oil free or with minimal oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          For snacks, I made these quick besan pakoras that you should definitely try out. In fact, they are very easy to prepare and are completely hassle free. They go absolutely well with any homemade chutney, sauce, hummus or any kind of dip of your preference. Check out the step by step pictorial recipe to prepare this healthy monsoon delight.

• 1 cup besan / gram flour 
• salt to taste
• pinch of turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ginger, grated
• 1 tsp. flaxseeds
• 1 tsp. oil + 1/2 tsp. to grease
• 1 tsp. kasuri methi, crushed
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1/2 tsp. red chili flakes

          In a bowl, mix all the ingredients. Add little water at a time and make a soft dough. Cover and keep aside for 15 minutes. 

          In a greased microwave safe plate, place dollops of the dough and cook on micro power for 4-5 minutes. Midway turn the pakoras to cook evenly. 

          Serve these healthy snacks as an appetizer with sauce, chutney, hummus, dip or as a tea time snack. 


          

                      Mix all ingredients. Add little & make a soft dough. Cover & keep aside
                      for 15 minutes. 

                      In a greased microwave safe plate, place dollops of the dough.

                       Cook on micro power for 4-5 minutes. Midway turn pakoras to cook.

                          Serve as an appetizer with sauce, chutney, hummus, dip or as a 
                          tea time snack. 

Biuli Dal diye Thankuni Patar Bora (Centella Leaves Pakoras / Fritters - Bengali Style)

         Check for these yummy pakoras (fritters) made of Centella leaves (Thankuni Pata in Bengali lingo). This particular herb has some medicinal benefits and is not much known, but is popular in the North Eastern regions, especially West Bengal and Bangladesh.

         Traditionally, these greens are used to make pakoras, chutney, stir fries, juice or salads. Fortunately, I was able to spot these greens in one of the supermarkets here and so decided to prepare some pakoras. They can be enjoyed with some kasundi as appetizers, as a tea time snack or as a side dish with our daily dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 1 cup thankuni pata (centella leaves)
• 1/4 cup split urad dal (black gram), soaked for 2-3 hours
• 2 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. cumin seeds 
• oil to deep fry

          Grind the soaked dal with very little water to a smooth paste. 

          Then mix together all the above mentioned ingredients (except oil).

          Heat oil in a pan and drop spoonful of the batter. Fry till golden brown in colour. Drain on a kitchen towel.

          Serve as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal.

                       Mix together all the above mentioned ingredients (except oil).

                      Heat oil & drop spoonful of the batter. Fry till golden brown.

                     Serve as a tea time snack, as an appetizer with kasundi/ green chutney 
                     or as a side dish with dal-chawal.