Kashifal Pakode Recipe: There is something different about the fun of hot snacks in the cold season. If you want to try something new and different from onion bhajiya, then Kashiphal pakodas are a great option for you. These are delicious in taste and easy to make, which will sweeten even the chill of winter. Come, let us know how to make these special Kashiphal Pakodas which will look perfect with your tiffin and evening tea.
Kashifal Pakode
Kashiphal Pakodas are a delicious and crispy desi snack, made with thin slices of pumpkin (Kashiphal). Kashiphal is dipped in a solution of gram flour, spices and light water and deep fried, resulting in crispy outside and soft inside pakoras. These pakodas are especially liked during the rainy season or with tea. Kashiphal Pakodas served with green chutney or tomato sauce are simple but delicious in taste.
Calories 300kcal
Ingredients
- 250 Gram kashiphal peeled and grated
- 1 cup Gram flour
- Green chilly finely chopped
- 1 spoon green coriander finely chopped
- 1 Pinch Asafoetida
- Salt as per taste
- Oil to fry
- 1 spoon rice flour
- 1/2 spoon baking soda
- 1 spoon ginger paste
- 1/2 spoon coriander powder
- 1/3 spoon chilli powder
Instructions
Step 1: Prepare Ingredients
- Wash raw cashew and potatoes and peel them. Grate both well. Finely chop green chillies and green coriander.
![Raw kashifal (ash gourd) and potatoes are washed and peeled. Both are grated finely. Green chilies and fresh coriander are chopped finely.]()
Step 2: Prepare the Dough
- Take gram flour flour in a big vessel. Prepare a thick solution by adding water little by little. Keep in mind that the solution should not be too thin or too thick.
![Buckwheat flour is taken in a large bowl. Water is added little by little to make a thick batter. The batter should neither be too thin nor too thick.]()
Step 3: Add spices
- Add salt, red chilli powder, finely chopped green chillies, grated ginger and green coriander to the solution and mix well.
![salt, red chili powder, finely chopped green chilies, and coriander are added to the batter and mixed well.]()
Step 4: Add grated vegetables
- Now add grated cashew and potatoes to the prepared spice mixture and mix well. If the mixture seems too thin, you can add a little more flour.
![Grated kashifal and potatoes are added to the spiced batter and mixed thoroughly. If the mixture is too thin, a little more flour can be added.]()
Step 5: Heat Oil
- Put enough oil in a pan and heat it on medium flame. The oil should be well heated so that the pakodas become quick and crispy.
![Sufficient oil is heated in a pan on medium flame. The oil should be hot enough so that the pakoras cook quickly and become crispy.]()
Step 6: Fry the Dumplings
- Take small balls from the mixture or use a spoon to make pakodas and drop them into the hot oil. Fry until golden and crispy on both sides.
![Small balls or spoonfuls of the mixture are dropped carefully into the hot oil. Fry until golden brown and crispy on both sides. After frying, remove the pakoras on paper towels to absorb excess oil.]()
Step 7: Serve
- Serve hot pakodas with green coriander chutney or favorite chutney. This snack is perfect to eat with evening tea or at any time.
![Serve the hot pakoras with fresh coriander chutney or your favorite chutney. This snack is perfect with evening tea or any time of the day.]()
Notes
some additional tips
- While making Kashiphal pakodas, peel the Kashiphal thoroughly and grate it finely so that the texture of the pakodas gets better.
- Mix some rice flour with gram flour, this makes the pakodas more crispy.
- Keep the consistency of the batter right, if it is too thin the pakodas may break.
Heat the oil well, only then the pakodas will cook properly from inside and remain crunchy from outside. - Add fresh spices, like green chillies and coriander leaves, which enhance the flavour.
While frying the pakodas, keep the flame low so that they cook evenly. - After frying, drain the pakodas on kitchen paper to remove excess oil.
- Serve hot pakodas, their crispiness reduces when cooled.
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