Quick Indian - Pakoras and Bhajias

These deep-fried, absolutely addicting fritters made of chickpea flour and vegetables are one of the most popular tea-time snacks in India. They are quick, need just a few ingredients and are easy to make. Versatile too. You can use vegetables like potatoes, onions, cauliflower, eggplant green peppers, shredded cabbage, spinach and even hot, green chillies. They are also made with paneer and sometimes slices of hearty white bread.

Pakoras or Bhajias with a hot cup of tea is a combination that is hard to match! Especially on cold, rainy days. It brings back memories of coming home soaking wet during the monsoons and in the time it took to dry off, my mom would have some hot tea and a plate of piping hot pakoras waiting for me. In my house, the batter dipped vegetables were called bajjis (bhajias)and the ones made with sliced onions, chickpea flour and spices were called pakodis (pakoras). This terminology seems to be typical to the south while it is reversed in the north. Call them pakoras, pakodis, bhajias or bajjis. Or simply call them delicious!

Pakoras


Ingredients
4 medium onions, thinly sliced (approx. 3 cups)
1 1/2 cups chickpea flour
1/4 cup chopped cilantro
1/2 tbsp chopped green chillies
1/2 tsp cayenne pepper powder
1 tsp coriander powder (optional)
1/4 tsp garam masala (optional)
1-2 tbsp water
salt to taste
oil for deep frying

Method

Heat oil in a kadai or a small wok to about 375F. If using a heavy flat pan, make sure the oil is about 3 inches deep. This will prevent the pakoras from sticking to the bottom of the pan.

Combine the sliced onions and salt in a medium bowl and mix well.

Add the cilantro and green chillies.

Add the chickpea flour, cayenne pepper powder, coriander powder and garam masala(optional). Add 1-2 tablespoons of water to make mixing easier.

Mix well and drop the mixture into the hot oil with a 1/8 cup measure for larger ones or scoop it with a tablespoon and drop in hot oil for smaller ones. You can also scoop up a small mound with your fingers and drop carefully into the hot oil (watch those fingers!).

Turn them over once they turn golden brown on one side and fry till they turn the same color on the other side.

Transfer them to a plate lined with paper towels.

Serve hot with some green chutney or ketchup.

Bhajias


Ingredients
Vegetables like thinly sliced potatoes, cauliflower broken into small florets, green pepper wedges, thinly sliced onions or eggplant.
1 1/2 cups chickpea flour
1/2 tsp cayenne pepper powder
1/8 cup chopped cilantro
1/2 tsp carom (ajwain) seeds - optional
salt to taste

Method

Heat oil in a kadai or small wok to baout 375F. If using a heavy flat pan, make sure the oil is about 3 inches deep. This will prevent the bhajias from sticking to the bottom of the pan.

Add the chickpea flour, salt, cayenne pepper powder, carom seeds (if using) and cilantro to a large bowl.

Add enough water to make a thick batter (I use a whisk). The batter should be thick enough to coat the back of a spoon and when you run your finger through the batter, the line should remain.

Dip the vegetables in the batter. one slice or piece at a time, making sure they are well coated

Drop into the hot oil and fry until they are crispy and goden brown all over.

Drain on paper towels and serve hot with green chutney.

Pakoras and Bhajias will become soft after a few hours. Reheating them in a 350F oven for about 5 mins makes them crispy again.


Thanks to my friend, Helen, for the the fantastic photography.

This post was written by Bina

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