5 Tips to Make Crisp Pakora I Monsoon Spl I हलवाई जैसे क्रिस्प पकोड़े कैसे बनायें I Pankaj Bhadouria
Today I have shared with you 5 tips on how you can make crispest pakoras and also the perfect batter for pakora. Along with this I have shared the recipes of 4 different pakora- Aloo Pakora, Pyaz Pakora, Mirchi Pakora & Palak Pakora. Each of these vegetables needs to be treated in a different way for making pakora. The potato pakora will not only be crisp but also fluffed up well. The pyaz pakora do not get a batter but have a special trick to get them crispy. The green chilies being a waxy vegetable, do not hold the batter easily, therefore need to be rolled in dry besan before being dipped in the batter and fried. The palak or spinach needs a very thin batter for dipping to get a crisp pakora, so crisp that it can be used to make a palak chat as well. So check out these tips and enjoy these monsoon special pakoras with your favorite tea!
But have you ever wondered why we feel like having pakoras and spicy food in monsoons?
The lack of sunlight during the rains causes a dip in serotonin levels, which literally causes us to feel gloomy and depressed.
So, the body craves carbohydrates, which are known to boost serotonin and pakodas do the job perfectly well. On top of being carbohydrates deep-fried in more carbohydrates, the lack of surface moisture (which is the technical definition of crispness) makes them a perfect companion for the generally damp conditions around us.
Spicy, hot snacks work better than blander ones because the capsaicin in the chillies causes us to sweat and releases happiness-inducing dopamine into our bloodstream.
A hot cup of ginger tea also works wonders for similar reasons. The molecule gingerol in ginger plays the same trick capsaicin in chillies does and the contrasting experience of a hot cup of tea and the illusory burn of ginger works perfectly with the monsoon!
So, it’s a Chemical locha that tricks our brain to crave for fried and spicy food!
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Recipe :
Potato, Onion, Green Chili & Palak Pakora
Preparation Time: 15 minutes
Cooking Time: 20 minutes Serves: 4-5
Ingredients:
For batter:
3 cups besan (chickpea flour)
½ cup rice flour
½ tsp baking soda
Salt to taste
1 tsp red chili flakes
1 tsp ajwain (carom seeds)
Water as needed
Vegetables:
3 potatoes, finely sliced
20-25 slit green chilies
1 bunch cleaned spinach leaves
3 onions, finely sliced
1 tbsp Chopped green chilies
2 tbsp Chopped coriander leaves
3” Oil to fry
Method:
Mix together all the ingredients for the batter and add a little water at a time to make a smooth lump free batter of a flowing consistency.
Soak thinly sliced potatoes in water for 10 minutes to remove excess starch. Drain completely. Dip each potato slice in the batter and deep fry in moderately hot oil. Fry in batches to avoid overcrowding of the pan. fry till golden and remove.
Roll the green chilies in dry besan and then dip in batter and fry in moderately hot oil. Fry till golden and remove.
For the spinach leaves, add a little water to get a batter of free-flowing consistency. Adjust seasoning and dip the leaves individually in the batter. Fry in moderately hot oil till crisp and remove.
For the onion pakoras or bhajia, add 1 tsp salt to the sliced onions and set aside for 15 minutes to sweat. Squeeze the onions to release the moisture. Add the besan, rice flour, chopped coriander, chopped green chilies, red chili flakes, ajwain, cumin seeds, a generous pinch baking soda and mix well. The moisture released by the onions will bind the pakoras.
Fry in moderately hot oil. Fry in batches to avoid overcrowding of the pan. fry till golden and remove.
For extra crisp pakoras and bhajia, double fry the pakoras.
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