In the Crispy Pakoda category of Gruhalakshmi Super Chef Contest, Gruhalakshmi Home Chefs won everyone's heart with their crispy and delicious pakoda recipes. You also try.
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 all purpose 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. tomato sauce
Paneer Papad Crispy
Do try this Paneer Papad Crispy recipe by home chef Raina Soni.
Material: 200 grams paneer (cut into thick pieces), 4-5 papads, 1 teaspoon ginger-garlic paste, 1 tablespoon chili garlic sauce, 1 teaspoon soy sauce, 1 tablespoon tomato sauce, 1 teaspoon Schezwan sauce, 1 teaspoon chili flakes, 1 tablespoon finely chopped coriander, 1 teaspoon lemon juice, salt as per taste, oil (for frying).
Method: In a bowl, add paneer, ginger-garlic paste, chilli garlic sauce, soya sauce, tomato sauce, schezwan sauce, chilli flakes, coriander, salt and lemon juice and mix well. Keep the prepared mixture in the refrigerator for 30 minutes. Now apply a little sauce on the papad and put marinated cheese in it and roll it. Fry in hot oil on low to medium flame until golden and crisp. Serve hot.
Babycorn Cashew Dumplings
This Babycorn Cashew Dumplings from 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 in half), 1 tsp celery, 1 tsp garam masala powder, ½ tsp baking soda, 2 tbsp hot oil, 2-3 green chillies, 8-10 curry leaves, salt as per taste, oil for frying.
Method: In a bowl, combine blanched babycorns, cashew nuts, gram flour, rice flour, celery,Add garam masala, baking soda and salt 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. Serve the prepared pakodas hot.
FAQ
What is the way to keep pakodas crispy for a long time?
Add 2-3 teaspoons of rice flour or cornflour to the gram flour batter and add 1 teaspoon of hot oil to the batter; Due to this, the pakodas do not become soggy even when they are cold.
Why does the papad not burst while making Paneer Papad Crispy?
The papad is slightly moistened with water, immediately covered with marinated paneer, rolled tightly and fried on medium flame, making it crispy.
What to use for coating crispy corn pakodas?
Dipping them in a thin solution of maida and rice flour and coating them with bread crumbs makes the corn pakodas super crispy on the outside.
What is the role of cashews in Babycorn Cashew Dumplings?
Cashews give the pakodas a rich and nutty flavour, which when combined with curry leaves and green chillies gives a royal touch to the traditional pakodas.
Can pakodas be air fried with less oil?
Yes, Corn Pockets and Paneer Papad Rolls can be brushed with light oil and air fried at 180°C for 10-12 minutes.