Mirachi Pakoda

Mirachi Vada is very popular Rajsthani recipe. This mirachi vada is made with large size green chilli, known as Bhavnagari chili. Mirachi vada is stuffed with potato mixture. I made very simple pakoda with these chillies. They are very tasty and goes well with dal-rice.

Ingredients:

• Bhavnagari chilli- 6 to 8
• Besan (gram flour)- 1 cup
• Rice flour- 1 tbsp (optional)
• Water- approx ½ cup 
• Cumin powder- 1½ tsp
• Coriander powder- 1 tsp
• Chilli powder- 1 tsp or as per like
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Carom seeds (Ova, Ajvain)- 1½ tsp 
• Soda bi-carb (baking soda)- ¼ tsp
• Salt- to taste.
• Oil for deep frying- as required

Method:

• Mix besan, rice flour, cumin powder, coriander powder, chilli powder, turmeric powder, baking soda and salt in a bowl. 
• Add water slowly and stir the mixture. There should not be lumps in the batter. Consistency of the batter should be medium. Add 1 tsp hot oil in the batter.
• Wash chillies. 
  
• Cut green chillies as shown in picture. Sprinkle little on them and rub gentely. 
  
• Heat the oil in a kadhai/wok. Turn flame to medium heat once oil is hot. Put a piece into the batter, they are completely coated and deep fry them till colour turns nice golden brown. Be careful not to over crowd in the wok. You can put 4-5 bhajees in at a time. Drain on a paper towel.
• Serve hot with a meal as side. 

Chinese Pakoda

Chinese Pakoda is an Indo-Chinese fusion snack born in Mumbai. This is very popular as Mumbai street food. We can see chinese pakoda's stalls in everywhere, these roadside pakodas are very unhealthy and unhygienic. Instead of buying them, you can make easily at home. They will be tasty and hygienic.You can serv this to your kids guilt-free.

Ingredients:

• Cabbage, finely chopped- 2 cups
• Spring onion- ½ cup (you can omit spring onion, as street hawkers are  not using) 
• Maida / Refined flour-  approx 1 ½ cup
• Corn Flour/Starch- 2 tbsp
• Ginger- 1 inch
• Garlic- 8 to 10 cloves
• Green chillies, chopped- 2
• Black pepper powder- ½ tsp (optional)
• Red chilli powder- 1 tsp or to taste
• Salt- to taste
• Baking soda- 1 pinch
• Red food colour- 1 pinch or 1-2 drops (optional)
• Oil for frying- as required
• Chopped spring onion green, Cabbage and Fried noodles- as required for garnishing

Ingredients:

• Coarsely crush or grind ginger, garlic and green chilli without water.
• Combine chopped cabbage, spring onion, ground mixture, black pepper powder, red chilli powder and salt in a bowl and keep a side for 5 minutes. Cabbage will release water.
• Now add maida, corn flour, baking soda and food colour. Just sprinkle little water, if required. Mix well. The batter should be thick, otherwise pakodas will not become crispy. 
• Meanwhile heat a sufficient oil in a kadhai. Drop small portion of batter and fry till crisp. Take them out on tissue paper
• Garnish with fried noodles, chopped spring onion and cabbage. Serve hot with schezwan chutney/sauce.

Vange aani Ghosale/Gilka Bhajee ~ Brinjal and Green Sponge Gourd Fritters

These bhajees are not so popular as street food. But they are popular in our Maharashtrians home. They are very tasty and goes well with dal-rice.

Ingredients:

• Green Sponge Gourd (Ghosale/Gilka)- 1 medium size 
• Brinjal (Eggplant)- 1 medium size 
• Besan (gram flour)- 1 cup
• Rice flour- 1 tbsp (optional)
• Water- approx ½ cup 
• Cumin powder- 1½ tsp
• Coriander powder- 1 tsp
• Chilli powder- 1 tsp or as per like
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Carom seeds (Ova, Ajvain)- 1½ tsp 
• Soda bi-carb (baking soda)- ¼ tsp
• Salt- to taste.
• Oil for deep frying- as required

Method:

• Mix besan, rice flour, cumin powder, coriander powder, chilli powder, turmeric powder, baking soda and salt in a bowl. 
• Add water slowly and stir the mixture. There should not be lumps in the batter. Consistency of the batter should be medium. Add 1 tsp hot oil in the batter.
• Cut green sponge gourd and brinjal into thin (1 cm) round slices. 
  
• Heat the oil in a kadhai/wok. Turn flame to medium heat once oil is hot. Put slices into the batter, they are completely coated and deep fry them till colour turns nice golden brown. Be careful not to over crowd in the wok. You can put 4-5 bhajees in at a time. Drain on a paper towel.
• Serve hot with any chutney as snacks. But mostly we serve this bhajee in a meal as side.

Note: You can also use  Shirale/Dodaka /Ridge Gourd in place of  Ghosale.

Paneer Pakoda ~ Cottage Cheese Fritters

Simple but tasty, easy to made, my all time favourite snack......

Ingredients:

• Paneer (Cottage cheese)- 150 gm 
• Green paste- 2 tsp
• Red chili powder- ½ tsp + ½ tsp
• Cumin powder- ½ tsp
• Turmeric powder- ½ tsp
• Carom seeds (Ajwain), crushed- ½ tsp
• Asafetida (Hing)- ¼ tsp (optional)
• Soda bicarbonate (baking soda)- a pinch
• Salt- to taste
• Gram flour (besan)- ¾ cup
• Water- ½ cup
• Oil- as required 

Green paste: Grind all ingredients (garlic-5 cloves, 1 inch of ginger piece, 3 to 4 green chilies, a handful of fresh coriander, some mint leaves, salt) into smooth paste.

Method:

• Cut cottage cheese into approx half inch sized cubes. (I like to keep this small bite size. Thus paneer marinate well. Pakoda requires less oil to fry and less time to fry.) 
• Marinate paneer cubes with  ½ tsp chili powder, cumin powder, green paste and salt to taste for 1 to 2 hours.
• Heat a sufficient oil in a wok/kadhai. 
• Meanwhile, combine gram flour, ½ tsp red chili powder, turmeric powder, hing, carom seeds, baking soda and salt in one bowl. Add water gradually and whisk well to make a batter of a coating consistency. 
• Add 1 tsp hot oil/mohan in the batter and mix well.
•  Dip each paneer cube into the batter and deep fry on low to medium heat till golden brown. 
• Serve hot with a mint chutney and tamarind chutney. 

Kanda Bhajee (Onion Pakoda)

Kanda Bhajee is my all time favorite. This is the one of famous Mumbai street food. It's taste is just divine. Aha !......It's aroma, you feel hungry. It makes our rainy season enjoyable.  

Ingredients:

• Besan (Gram flour or chickpeas flour)- ½ cup 
• Onion – 3 large size 
• Red chili powder- 1 tsp or as per likes 
• Turmeric powder- ¼ tsp 
• Asafetida (Hing)- ¼ tsp (optional) 
• Coriander powder (or coarsely crushed)–1 tsp 
• Cumin powder- 1 tsp 
• Soda bicarb- ¼ tsp 
• Salt – to taste 
• Oil for frying - as required 
• Water- as required 

Method 1 (Deep Fry):

• Cut onions into thin slices. 
• Combine onion slices, red chili powder, turmeric powder, coriander powder, cumin powder & salt in the bowl. Mix well with using hands. 
• Add Besan and very little water. Mix it well. (Do not rest this batter for more time, it discharges water hence onion become soft and due to this bhajee become soft. This taste will only good when they are crispy.) 
• Heat oil for deep frying in a kadhai /wok. 
• Put small quantity of above mixture in hot oil. Put the mixture in batches (don’t put all at once). 
• Deep fry till bhajee become golden brown and drain excess oil-using tissues. 
• Serve hot with tamrind chutney and green chutney. 

Enjoy hot bhajee as evening snacks. It is also part of Maharastrian thali.


Method 2 (Healthy option- “Baked Bhajee”):

• Preheat the oven and baking tray to 200 C. 
• Saute sliced onions in a pan with some oil until they turn translucent. (You may do this step in microwave oven.) 
• Add chilli powder, turmeric, cumin, hing, coriander and stir well. Remove from the heat. 
• Add gram flour, salt & soda bicarb in a bowl and mix well. Add the above sautéed onions into a bowl and mix. Add a little bit of water to get the correct consistency, it should be wet and easy to stir, but not sloppy. 
• Drizzle some oil onto the prepared tray, place 2 tbsp of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon. 
• Bake for 20-25 minutes, drizzle a little oil on top of the bhajees and bake for an additional 25 minutes or until golden brown. Serve hot with tamrind chutney and green chutney. 

But obviously ......... fried bhajees taste better any time than baked bajees.

कांद्याची खेकडा भजी

साहित्य-

• कांदे- ३
• बेसन- १/२ कप
• मीठ- चवीनुसार
• जिरे पूड- १ टीस्पून
• धणे पूड- १ टीस्पून
• हळद- १/२ टीस्पून
• हिंग- १/४ टीस्पून
• लाल तिखट/मिरची पूड- १ टीस्पून किंव्हा आवडीनुसार
• खायचा सोडा- चिमुटभर
• तेल तळण्यासाठी- आवश्यकतेनुसार

कृती-
कांदे लांब पातळ चिरून घ्यावे.
त्यात वरील पैकी तेल सोडून सर्व साहित्य टाकावे.मिक्स करून अगदी थोडेसे पाणी टाकावे. (मिश्रण तयार केल्यावर लगेच भजी करावी नाहीतर कांद्याला पाणी सुटते व भजी कुरकुरीत होत नाहीत)

मग तेल तापवून त्यात ४ चमचे गरम तेलाचे मोहन टाकावे. हाताने थोडे थोडे मिश्रण घेऊन तेलात सोडावे. व तळून घ्यावे. ही भजी गरम गरम चटणीबरोबर खावी.

Palak Pakoda/Bhaji (Spinach Fritters)

Ingredients:
Spinach leaves/palak- 3 cups
Gram/ chick peas flour (besan) - 1¼ to 1½  cups
Rice flour- 1 tbsp
Red chili powder- ½ tsp
Roasted cumin powder- 1 tsp
Carom seeds (Ova, Ajvain)- 1 tsp (optional)
Turmeric powder-  1 tsp 
Asafetida (Hing)- ¼ tsp
Soda bi carb- 1 pinch
Water as required
Salt to taste
Oil for deep frying

Method:

Mix besan, rice flour, cumin powder, chilli powder, turmeric powder, hing, soda and salt in a bowl. Also add 1 tbsp hot oil (mohan) and mix well. Add water slowly and stir the mixture. There should not be lumps in the batter. The batter should just coat the spinach leaves and it should not be a flowing batter but a stiff batter. 

Heat the oil in a wok. Turn flame to medium heat once oil is hot. Coat the leaves with batter.
Deep fry the bhajis. Do not burn them……….usually they fry fast. Do not over crowd in the wok.

Serve hot with tomato ketchup or tamarind chutney & a cup of tea ...  :)

Tip: 
I got small spinach leaves. But if leaves are large, use as it is or cut into two pieces. It is easy to frying if leaves are small. 

Hare Pyajka (Spring Onion) Pakoda

Ingredients:
Spring onion, chopped (only green part) – 2 cups
Gram flour- ¼ cup or as required
Green chili crush – 1 tbsp
Cumin seeds powder-  ½ tsp
Coriander seeds powder- 1 tsp
Sesame seeds- 2 tsp
Turmeric powder- ½ tsp 
Asafetida (Hing)- ¼ tsp 
Soda bicarb - 1 pinch
Salt to taste
Veg. Oil- For frying
Water as required

Method:
Wash and chop spring onion. Add salt, green chili crush, cumin seeds powder, coriander seeds powder, sesame seeds, turmeric powder, asafetida (Hing), soda bicarb and mix well. Add gram flour and water as required. Heat oil in dip pan or kadhai and dip fry those pakode. Serve hot with mint chutney and tomato ketchup.

Batata bhaji (Aloo Pakoda)

Ingredients: 
Potato- 2 medium size 
Besan (gram or chick pea flour)- ½ cup
Rice flour- 1 tbsp
Water- approx. 3 tbsp
Cumin powder- 1 tsp
Chilli powder- ½ tsp (optional)
Turmeric powder- 1 tsp
Soda bi-carb (baking soda)- ¼ tsp
Salt to taste.
Oil for frying

Method:
Peel potatoes and cut into thin round slices. For 15 minutes, soak into salty water. This will help to reduce starch in potato.

Mix besan, rice flour, cumin powder, chilli powder, turmeric powder, soda and salt in a bowl. Also add 2 tsp hot oil (mohan) and mix well. Add water slowly and stir the mixture. There should not be lumps in the batter. The batter should just coat the potato slice and it should not be a flowing batter but a stiff batter. 

Heat the oil in a wok. Turn flame to medium heat once oil is hot. Drain the water from potato slices into the batter, they are completely coated and deep fry them till colour turns nice golden. Be careful not to over crowd the wok. You can put 5-6 bhajjias in at a time.

Serve hot with tamrind chutney and green chutney.

Mirchi Vada (Chili Fritter)

Mirchi Vada  is a Rajasthani popular snack. This snack for people who love spicy and hot food.

ही पाककृती वाचा मराठीतून....इथे क्लिक करा.

Ingredients:
Green long and thick chillies- 10 to 12 

Oil - for deep fry


For Stuffing-
Boiled potatoes,peeled and mashed- 1 cup
Cumin powder- 1/2 tsp
Coriander powder - 1/2 tsp
Mango powder (amchoor)- 1/4 tsp
Chilli powder- 1/4 tsp (optional)
Salt to taste

For Batter-
Gram flour (besan)- 1/2 cup
Turmeric powder- 1/2 tsp
Asofedia (hing)- 1/4 tsp
Cumin powder- 1/2 tsp
Chilli powder- 1/4 tsp
Soda bi-carb- 1 pinch
Salt to taste
Water- approx. ¼ cup 

Method:

Vertically slit the chili, don’t remove the stem. If you don't like spicy,remove the seeds. Set aside.

Mix all the filling together.

For making the batter, combine add all the dry ingredients together. Add the water slowly to make smooth and lumps-free batter.

Stuff the chilies with potato mix.

Heat the oil in a frying pan over medium heat wok (kadai). 

Dip the filled chili in the batter one at a time making sure chili is covered with batter all around and slowly drop into the wok.

Turn occasionally fry the mirchi vada until all sides are golden brown. It should take about 3-4 minutes on simmer. Take the mirchi vadas out over tissue paper.

Served hot with tamarind Chutney.

Do not use Bhavanagari chilies for this vada, in my opinion. Becoz bavanagari chilli has thick skin. The skin uncooked, when we fried them.

Other long and thick chilli also available in the market, but they are spicy. So you can omit red chilli powder from this recipe.  

Carom Leaves (Ajvain patta / Ova pane) Pakoda

These pakodas are very tasty and healthy too. Carom is useful for digestion. 

ही पाककृती वाचा मराठीतून……. इथे क्लिक करा.

Ingredients:

• Carom leaves- 10 to 12
• Besan (gram or chick pea flour)- ½ cup
• Rice flour- 1 tsp
• Water- approx. 3 tbsp
• Cumin powder- ½ tsp
• Coriander powder- ½ tsp
• Chili powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp (optional)
• Soda bi-carb - 1 pinch
• Salt to taste.
• Oil for frying

Method:

Wash and wipe the leaves. Remove stems. 

Combine besan, rice flour, above mentioned all spice powders, soda and salt in a bowl. Add water slowly and stir the mixture. There should not be lumps in the batter.

Heat the oil in a wok(kadhai). Turn flame to medium heat once oil is hot. Put slices into the batter, they are completely coated and deep fry them till colour turns nice golden. Be careful not to over crowd the wok. You can put 5-6 bhajjias in at a time.
Serve hot with any chutney or in meal with dal-rice.

Corn Fritters (Maka Pakoda)

Enjoy this hot corn fritters in a rainy days!! Corns also available huge in the monsoon. 

Ingredients:

• Corn kernels-1 cup
• Chopped onion-  ½ cup
• Gram or Chickpeas flour (Besan)- ¼ cup
• Rice flour-2 tsp
• Ginger- 1 inch
• Green Chilies, - 3 to 4
• Cumin powder-1 tsp
• Coriander powder- 1 tsp
• Turmeric Powder : ½ tsp
• Asafetida (hing)- ½ tsp
• Red Chili Powder : ½ tsp
• Chopped Fresh coriander - ½ cup
• Salt to taste
• Oil for deep frying

Method :
Grind the corn kernels, green chillies, ginger without water or very less water. Use food processor for better result.

Combine the ground corn, chopped onion, besan, rice flour, salt, above all spices and coriander in a mixing bowl. Add little water if required.

Take a small portion of this mixture and drop them into the hot oil. Put the mixture in batches (don’t put all at once).

Deep fry till fritters become golden brown and drain excess oil-using tissues.

Serve hot with tomato ketchup or spicy chutney.

मक्याची भजी

साहित्य :

• मक्याचे दाणे - १ कप 
• कापलेला कांदा - १/२ कप 
• बेसन १/४ कप 
• तांदुळाचे पीठ- २ टीस्पून 
• आलं - १ इंचाचा तुकडा 
• मिरच्या- ३ ते ४ 
• जिरे पूड- १  टीस्पून 
• धणे  पूड- १  टीस्पून 
• हळद- १/२  टीस्पून 
• हिंग- १/२  टीस्पून 
• चिरलेली कोथिंबीर - १/४ कप 
• मीठ चवीनुसार 
• तेल- तळण्यासाठी आवश्यकतेनुसार 

कृती:

• मक्याचे दाणे , मिरची आणि आल मिक्सरमध्ये पाणी न घालता भरड वाटा. फूड प्रोसेसर वापरलात तर छान भरड निघेल. 
• वाटलेल्या मिश्रणात कांदा, कोथिंबीर, वरील सर्व मसाले, बेसन,तांदुळाचे पीठ, मीठ आणि आवश्यकतेनुसार थोडे पाणी टाकून सर्व एकत्र करा. 
• नेहमीप्रमाणे सर्व भज्या तळुन घ्या. गरमागरम टोमाटो केचप किंवा कुठल्याही चटणीसोबत वाढा. पावसाळ्याची मजा लुटा.