The taste of tea will be doubled, try these 3 pakoda recipes of Gruhalakshmi Super Chef Winners.
NewsUpdate Super Chef Contest Winners: In the Khasta Pakoda category of Gruhalakshmi Super Chef Contest, home chefs won everyone’s hearts with their crispy and delicious recipes. In this competition, Sneh Mehra won the first place with her amazing crispy corn pakodas. While Raina Soni’s Paneer Papad Crispy Recipe stood second and C. Vanamala Vardhan’s Babycorn Cashew Pakodas stood third. The great taste, great texture and unique combination made these snacks stand out. The creativity and excellent cooking of these home chefs made this category special. So let’s know the easy recipes of these crispy and tasty pakodas.
Crispy Corn Fritters
If you want to try a quick crispy snack made from corn, then make these crispy corn pakodas by home chef Sneh Mehra.
Material
- 1 cup boiled sweet corn
- 1 finely chopped onion
- 1 finely chopped tomato
- ½ finely chopped capsicum
- 2 tbsp mayonnaise
- samosa sheet or thin flour bread
- 2 tbsp flour
- 2 tbsp rice flour
- ½ cup bread crumbs
- Oil (for frying)
- 1 tsp chaat masala
- ½ tsp red chilli powder
- ½ tsp black pepper powder
- ½ tsp roasted cumin powder
- salt as per taste
Method
- First of all, add finely chopped onion, tomato, capsicum, mayonnaise and chaat masala, red chilli, black pepper, roasted cumin and salt to the boiled corn and mix well.
- Now roll out thin flour roti and cut it into samosa shapes.
- Fill the prepared corn stuffing in it and seal the edges well.
- Prepare a thin batter by mixing flour, rice flour and water in a bowl.
- Dip the prepared pakodas in this solution and coat them well with bread crumbs.
- Fry in hot oil until golden and crisp.
- Serve hot with tomato sauce and green chutney.
Paneer Papad Crispy
If you want to make something different and crispy snack with tea, then definitely try this Paneer Papad Crispy recipe by home chef Raina Soni.
Material
- 200 grams paneer (cut into thick pieces)
- 4-5 papads
- 1 tsp ginger-garlic paste
- 1 tablespoon chili garlic sauce
- 1 tsp soy sauce
- 1 tbsp tomato sauce
- 1 tsp schezwan sauce
- 1 tsp chili flakes
- 1 tablespoon finely chopped coriander
- 1 tsp lemon juice
- salt as per taste
- Oil (for frying)
Method
- First of all, add cheese, ginger-garlic paste, chili garlic sauce, soya sauce, tomato sauce, Schezwan sauce, chili flakes, green coriander, salt and lemon juice in a bowl and mix well.
- Keep the prepared mixture in the refrigerator for 30 minutes, so that the flavor of the spices gets absorbed properly in the paneer.
- Now apply a little sauce on the papad and put marinated cheese in it and roll it.
- Close the roll well, so that it does not open while frying.
- Fry in hot oil on low to medium flame until golden and crisp.
- Serve prepared Paneer Papad Crispy hot with green chutney or tomato sauce.
Babycorn Cashew Dumplings
If you want to make something special with tea during the rainy season, then this Babycorn Cashew Pakoda by Home Chef C. Vanamala Vardhan is the perfect snack for you.
Material
- 10–15 babycorns (blanched and cut lengthwise)
- 1 cup gram flour
- 2–3 tbsp rice flour
- ½ cup cashew nuts (cut into halves)
- 1 tsp celery
- 1 tsp garam masala powder
- ¼ tsp baking soda
- 2 tbsp hot oil
- 2–3 green chillies (sliced)
- 8–10 curry leaves
- salt as per taste
- oil for frying
Method
- First of all, add blanched babycorns, cashew nuts, gram flour, rice flour, celery, garam masala, baking soda and salt in a big bowl and mix well.
- Now add 2 tablespoons of hot oil and sprinkle water little by little and prepare a thick mixture like pakoda.
- Heat oil in a pan.
- Pour the prepared mixture little by little into hot oil and fry on medium flame until it becomes golden and crisp.
- 1-2 minutes before the pakodas are ready, fry the chopped green chillies and curry leaves in oil until they become slightly crunchy.
- Drain the prepared babycorn cashew pakodas on kitchen tissue and serve hot with green chutney or tomato sauce.
FAQ
How long should the paneer be marinated to make Paneer Papad crispy?
Marinate the paneer for at least 30 minutes for better taste.
How to make Babycorn Cashew Dumplings more crispy?
Add rice flour to the mixture and fry the dumplings on medium flame until they turn golden.
Which chutney goes best with Crispy Corn Pakodas?
They taste best when served with green chutney and tomato sauce.
Which is the most unique recipe among these three pakoda recipes?
Paneer Papad Crispy and Babycorn Cashew Pakodas stand out due to their unique combination and taste.
Also Read: From leftover roti to dal, make 5 spicy chaat recipes
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