The best snacks in the monsoon is Tea and Pakora. The best enjoyable and super amazing dish that makes in every one’s home. The heavy rainfall outside the window, and a cup of tea on a plate full of pakora.
Tea and Pakora is a perfect combination that you can enjoy with a hot cup of Masala Chai.
Is it raining outside? Then it is time to treat yourself with these mouth-watering monsoon delights.
So, today we are going to show you the best snacks that you can enjoy with your family and friends.
ALLO BREAD PAKORA RECIPE
Crispy from outside and soft from inside these potato filled bread pakora recipe that you must try in these monsoon. Mostly serve with pudina chutney and with cup of hot tea. This dish takes 30 minutes to cook.
1. Brown/White bread
2. Boiled potatoes
3. 2 onions finely –chopped
4. 2 green chillies
5. Basic spices
6. Coriander leaves finely –chopped
7. Salt to taste
8. Gram flour for batter
9. ¼ rice flour
10. Basic spices
11. Water as needed
12. Salt to taste
HOW TO MAKE ALOO BREAD PAKORA
1. Add boiled potato in mixing bowl
2. Add spices in it
3. Salt to taste
4. Now make pakora batter
5. In a mixing bowl add gram flour
6. Add spices
7. Salt to taste
8. Add little water to mix. Make lump free and flowing batter
9. Heat oil in deep frying pan
10. Palce 2 bread slices and spread potato filling on one slice and put the another on the top, just like sandwich.
11. Dip these potato stuffed bread into the batter
12. Now carefully drop into the hot oil. Fry until it gets golden and crispy frpm outside
13. Serve this pakora on plate with green chutney and hot cop of tea.
MEETHI PAKORA RECIPE
Meethi pakora are very popular added with goodness of fenugreek leaves it makes these pakora more good amd healthy. This recipe is quick and simple and even good for kids. You can serve this recipe with hot masala Chai. It will take maximum 30 minutes to cook.ients
1. 1 cup Gram flour (besan)
2. 1/4 cup Rice flour
Salt , to taste
3. 1/2 cup Methi Leaves (Fenugreek Leaves)
4. 1 teaspoon Red Chilli powder
5. 1/4 teaspoon Asafoetida (hing)
6. 1/4 teaspoon Turmeric powder (Haldi)
7. 1/2 teaspoon Ajwain (Carom seeds)
8. 1/2 tablespoon Coriander (Dhania) Seeds , crushed
Oil , for deep frying
HOW TO MAKE METHI PAKORAS RECIPE
1.To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. 2. Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well.
3. Methi leaves would leave out water in 2-3 mins. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste.
4. Pour the rest of the oil in a pan on medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).
5. Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain the pakoras on the kitchen towel.
6. Fry the rest of the pakoras similarly.
7. Serve the Methi Pakoras with hot Masala Chai
PALAK PAKORA RECIPE
This crispy palak pakora recipe makes aperfect combination in monsoon time. Snacks that you can serve with tarmarind chutney, green chutney, ketchup or along with Chai.
1. 25 Spinach Leaves (Palak)
2. 150 grams Gram flour (besan)
3. 1/2 teaspoon Red Chilli powder
4. 1/2 teaspoon Ajwain (Carom seeds)
5. 1/4 teaspoon Turmeric powder (Haldi)
6. Salt , to taste
7. Chaat Masala Powder , for sprinkling
8. Oil , for deep frying
HOW TO MAKE CRISPY PALAK
1. To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready.
2. In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder. Stir to combine well. Add little water at a time to make a thick pakora batter.
3. Preheat oil in a kadai (wok) for deep frying. Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly. Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.
4. Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper.
5. Proceed the same way with the remaining spinach leaves.
6. Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old Ketchup
ONION PAKORA RECIPE
The best and famous recipe is onion pakora recipe. And famous in Maharashtrian family snacks during monsoon. It is best combination with tea and coffee. It is commonly known as “kanda bhaji”.
1. 2 Large onions sliced very thin and lengthwise
2. Red chili powder to taste
3. Green chili chopped (if required)
4. 1/4 teaspoon Haldi (Turmeric)
5. 1 Cup Besan (Gram flour)
6. Salt to taste ( a little less than usual)
7. Oil for deep frying/Shallow frying in appe pan
1. Thinly slice the onion lengthwise and mix it with all the ingredients, i.e. Red chili, Green Chili, Haldi, Besan and salt.
2. Coat the onions well with the mixture and leave it aside for at-least half an hour (30 minutes).
3. Do not add water. The onions will release the water when mixed with salt and flour.
4. Not adding the water makes it really nice and crunchy and similar to the ones we get in roadside stalls.
FOR DEEP FRYING
1. Heat the Oil in a kadai or a heavy bottom pan.
2. Do not heat it to very high temperature, let the oil be medium hot.
3. Once hot, add small dollops of the mixture giving it a slight round shape if required using your hand.
4. Let it cook on medium gas. Cooking on medium is necessary or else it becomes soft from inside.
5. Turn and let it cook on the other side too.
6. Yummy onion pakoda is ready, serve it with hot tea on a rainy day.