PAKORAS AND BONDA

PAKORAS AND BNDA
Pakoras,bonda,bajii,are tea time snakes.They are made from a number of food item like vegetable,(potato,onion,cauliflower,mixed vegetable,spinach,methi,brinjal ,green banana.)Peanut ,eggs,paneer,fish and bread.These are coated with gram flour (basan)batter and deep fry.serve with chutneys and sauces.
This snakes are prepared particularly in winter,party,and rainy days.paneer and egg,bread pakoras provide good quality protein.
MAKING GOOD PAKODAS

The besan batter should be thick but of pouring consistency .It should coat the food well without running off.

The fat should be smoking hot when pokoras are added but during frying,the heat should be reduced to permit cooking of vegetables and to prevent burning.

Can be given a second fry just before serving to make them cripes. if a second fry is to be done ,then initially ,they must be fried lightly.

BATTER FOR POKORAS.
Ingeriants
100g besan
water approx 4t
salt to taste
1t red chilli powder
1/4 t garam masala powder
a few ajwain,
1t oil
METHOD;
Sieve the basen in a bowl.Make well in the centre and pour half the water in to it.Mix together and beat well.Gradually add the remaining ingrediends and mix.keep covered for 10-20 minutes to swell up.

Potato pokoras

Ingredients
2 potato
salt to taste
a pinch red chilli powder
oil for frying
METHOD.
MAKE A BASAN BATTER.

1. Peal and wash potato .Slice potato thinly.sprinkle with salt and chill powder.
2. Heat ghee or oil in a pan or kadai to smoking point.
3. Dip eash piece of potato in to the batter and deep fry a few pieces at a time on medium heat,turning once or twice till golden brown in colour.
4. drain on brown paper and serve with chutney or ketchup

ONION PAKORAS;

slice 2 onion thinly and substitute for potatoes.

CALI FLOWER POKORAS;
CUT 150 G CAULIFLOWER IN TO MEDIUM SIZE PIECE. SUBSTITUTE FOR POTATOES.
SPINACH OR MATHI OR ANY OTHER GREEN LEAVES .
CHOPPED THE LEAVES .SUBSTITUTE FOR POTATO.AND MAKE PAKORAS

EGG POKORAS

Hard BOIL 1 EGG CUT IN TO 4 WEDGES (LENGTHWISE)AND PROCEED AS FOR THE POTATO POKORAS

Bread pokoras;

cut 2 slices of bread diagonally.sanwich 2 pieces together with any filling (mint chutney,paneerslice,cutlets,).coat with besan batter as for potato pakoras and fry.

PANEER POKORAS;

Ingredients

100g paneer
a pinch of garam masala
1/2t chilli powder
1/4 t amchur powder(mango powder)
salt to taste
oil for deep frying
METHOD.

• Prepare the besan(gramflour)batter as for potato pakoras.keeping the batter slightly thick
• cut the paner into 4x4cm and 1cm thick slice.
• makea slit(cross wise) half way through the slice of paneerand insert a little of spices mixed together into it.Rup the remaining seasoning over their surface.
• Dip each piece into the batter and deep fry a few of them at a time.
• serve with chutney or tomato sauce

BAJII;

Ingredients;

1 cup basan

2t maida

2t rice powder

1/2 t chilli powder

ghee 1t

salt to tast

a pinch of hing

METHOD.

• Sieve the besan in a bowl.Make a well in the centre and put red chill powder, oil,salt,rice powder,maida,a pinch of hing. and pour half the water into it .mix together and beat well.Keep covered for 10-20 minutes to swell up.This is a bajii batter like pokoras batter.


• Cut slice of onion.or (potato,green banana,Gobi,brinjal,Chow Chow .) dip in the batter .


• Heat oil in the karahi to smoking point.deep fry a few pieces at a time on medium heat,turning once or twice till golden brown.

ONION DULL POKORAS;

1 cup basan

3-4 Onion

1/4 cup rice powder

1/2 chilli powder
saunf few seeds(Fennel seeds)
1 green chill
1/4 t ginger
salt to tastes
1tghee
oil to fry
METHOD;

• Sieve the besan in a bowl.
• chopped green chilli.Cut onion.(onion is thinly lengthwise)
• Make a well in the centre of the basan .put 1t ghee or oil,ginger,green chilli,saunf,onion.,salt,redchilli,a pinch of hing,mix well.and pour water into it gradually.mix togather the batter slightly thick..Heat fat .fry teaspoonful of mixture.fry golden brown.

BONDA .
POTATO BONDA.
Ingredients
200g potato
50g peas
2 onion
small piece ginger
1/4 turmeric powder
4 casewnuts
1/4 t uraddal
1/4channa dal
1 green chilli
1/4 t mustard seeds
1/8 chilli powder
few curry leaves
salt to taste
FOR THE BATTER
Ingredients
1/4 cup basan
water
a pinch soda
1/8 cup rice flour
salt to taste
1/2 t red chilli powder
1t oil and to fry
METHOD.

• Boil potatoes and peas.Mash potato.shell peas and cool.
• Chop the onion ,green chillies and ginger.
• Breake the cashwnuts into small pieces.
• Heat 1t oil in a kadai.add mustart seeds.dal,and cashewnuts.saute till they splutter and add onions and saute till transparent.
• Add turmeric and salt .mix the mashed potatoes and peas along with chopped green chilli,genger,and curry leaves.


• Remove from fire Sprinkle chopped coriander leaves and redchilli powder.mix it .Allow the mixture to cool.

1. Make a thick batter of basan. mixed with rice powder,soda,redchilli powder,salt and water.
2. Take one small lime size potato mixture in the hand to round balls
3. dip in the batter and deep fry.
4. serve with chutney or sauce.

Pokoras batter
(if you have not gramflour or basan.you perepar this paste .)
Ingredients
1 cup rice
1/2 cup urad dal
1/2 cup channadal or red gram dal(Arhardal)
salt to tase
a pinch of sodiam-bi- carbonade
curd 1/4 cup
8-10 try red chilli
a pinch of Asafoetide (hing)
METHOD.

• Soak the rice,dals, 3 hours along with red chilli.(if you have red chili paste donot soak red chilli)
• Grind the soaked rice,dal,along with curd,salt,hing,soda,and red chilli. make very fine paste. this batter is to make any bajji or pakodas.