Bhajiya/Pakore

 It is the most popular dish of Gujarat generally eaten during monsoon.

Ingredients

For batter

besan 1 cup

turmeric powder 1 teaspoon

salt as per taste-add in batter keeping in mind the batter will coat vegetables which do not have salt in them.

dhania powder

chilli powder 1 teaspoon

fruit salt 1/2 sachet

water for batter

Vegetables of choice- sliced

potato-the most commonly used 1medium sized

ripe banana 1 small sized

onion 1 medium-sized

cauliflower-floret 5-6 

capsicum-square pieces 5-6

vadhvani chilli-to be stuffed 5-6 

oil for deep frying

Method:

Make a batter by adding all the ingredients except vegetables. The batter should be of a thick consistency so it can coat vegetables to be fried. Add fruit salt and mix in one direction for 2-3 minutes continuously just before adding vegetables. It will make a soft and fluffy coat after frying.

Vadhvani chilli stuffing: Wash and make a slit in chilli and remove seeds. Mix dhania powder, sugar, salt, chilli powder and stuff in the chillies.

Wash and slice vegetables.

Now heat oil in the pan for deep frying. Dip vegetables in the batter one by one and put in the hot oil for deep frying. Turn pakora on the other side. Make sure they are not burnt.  While taking it out, let the paper towel absorb extra oil. Sprinkle chat masala. Serve hot with green chutney.

Broccoli, zucchini pakora also can be made.

Corn flitters also taste yummy. Wash American sweet corn and add in the batter(make sure the batter is thick in consistency to keep corn together. Deep fry them and sprinkle chat masala.

This is my daughter and pappa's favourite dish which they both can eat any time of the day. 


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