४ प्रकारचे कुरकुरीत पकोडे | 4 quick and easy Pakoda recipe | Crispy Pakode Platter | MadhurasRecipe

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Monsoon is on. There are lot many requests for some fried recipes. So here is a pakoda recipe. There are 4 types of pakodas. These taste just awesome and make a fantastic tea time and evening snack. Do try these pakodas at home and drop a comment for me. Do not forget like, share and subscribe.

Ingredients:
For Batter
• 1 cup Besan
• 3~4 tsp Rice flour
• 1/4~1/2 tsp Turmeric powder
• Salt to taste
• 1/4 tsp Ajwain
• A pinch of baking soda
• 1/2 tsp Red chili powder
For Batata Pakoda
• Salt
• Water
• Potatoes
For Ghosale Pakoda
• 1 Ghosale / Soft gourd
For Bread Pakoda
• Bread slices
For Palak Pakoda
• Few Palak / Spinach leaves
For Making Pakoda
• Oil for frying

Method:
For Batter
• In a bowl take besan.
• Add rice flour, turmeric powder, salt, ajwain, baking soda, red chili
powder and mix everything well together.
• Rice flour helps to make bhaji crunchy and batter gets ice
consistency too.
• Ajwain helps for digestion. You can add a pinch of hing too if you
want.
• Add a little water at time and make batter of medium
consistency.
• The consistency should neither be too thick nor too thin but in
between medium to thick.
• Mix the batter well for about 3-4 minutes.
• Rest the batter for about 10-15 minutes.
• Resting helps soda to activate and i turn it helps to make bhaji
crunchy.
For Batata Pakoda
• In a bowl take salt and add water.
• Mix well and keep it aside. Peel the potato and wash it well with
water.
• Make even slices of about 2 mm thickness with a knife or slicer.
• The slices should neither be too thick nor too thin.
• Transfer the slices into salty water.
For Ghosale Pakoda
• Take a ghosale and cut odd the stem part from both the sides.
• Cut it into slices of about 2-2.5 mm thickness, a little thicker than
batata slices.
• Keep the slices aside.
For Bread Pakoda
• Take bread slices and cut it across into triangular pieces.
• Cut the bread into 4 pieces.
• You can cut odd the edges if you want. Keep it aside.
For Palak Pakoda
• Pluck palak leaves in a way so as it has a little stalk.
• Wash the leaves really good and pat dry them.
For Making Pakoda
• Heat up oil on medium heat.
• Dip the bread slices into the batter and transfer them into hot oil.
• Fry until pakoda gets nice kharpus golden color from both sides.
• After frying for about 3-4 minutes from one side flip it over and fry
well from other side too.
• Take the pakoda out, drain the excess oil and transfer them into a
dish lined up with tissue paper.
• Dip the ghosale slices into the batter and transfer them into hot
oil.
• Fry well until it gets nice golden color form both sides.
• Take them out of the oil, drain excess oil and transfer them into
the dish.
• Dip the palak leaves the batter and coat them well.
• Transfer the leaves into hot oil and fry until these get nice golden
color from both sides.
• Take the pakoda out, drain excess oil and transfer them into the
dish.
• Take the batata slices out of salty water into a tissue paper.
• Drain water from the slices and drop them into the batter.
• Coat the slices well with batter and transfer them into hot oil.
• Fry until the pakoda get nice golden color form both sides.
• Take the pakoda out, drain exscess oil and transfer them into the
dish.
• Pakoda platter is all ready.

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