Eliminate the hassle of mixing gram flour again and again. Make instant pakoda mix like market at home.

Whether the weather is bitter cold, drizzling rain or mild hunger in the evening, who does not like to eat hot pakodas? If you get crunchy pakodas in your plate along with strong tea and spicy green chutney, then the day is made. But many times, despite having a strong desire to eat pakodas, we hold back just because it takes a lot of time and effort to mix gram flour, add spices and complete preparation. If you also have the same problem, then there is nothing to worry about. Today we are going to tell you a magical method by which your work will be done in minutes. You can make ‘Instant Pakoda Mix’ at home and store it for months. After this, whenever you or your family feel like eating pakodas, just take out the chopped vegetables, add this mix and prepare crispy pakodas instantly. Let us know the very easy and perfect recipe to make it. ‘Secret Ingredient’ for Perfectly Crispy Pakodas To make halwai style crispy pakodas like the market, you have to prepare a combination of some special flour with gram flour and right amount of spices in this pre-mix. Note down the ingredients given below: Main Ingredients (Flour): Rice Flour: 110 grams Gram Flour: 120 grams Semolina (Rava): 100 grams Corn Flour: 100 grams Maida: 100 grams Spicy Spices: Kashmiri Red Chilli Powder: 4 teaspoons (for best color) Garlic Powder: 3 teaspoons Red Chilli Powder: 2 teaspoons Coriander Powder: 2 teaspoons Garam Masala: 2 tablespoons Kasuri Methi: 1 tablespoon Salt: 2 to 2.5 teaspoons (as per taste) Dry Ginger: ½ teaspoon Black Pepper Powder: ½ teaspoon Baking Soda: 1/4 teaspoon Ajinomoto (MSG): 1 teaspoon (If you want the exact market and restaurant taste with a Chinese/Continental twist, you can add it, this is optional) Step-by-step method of making instant pakoda mix Take a mixing bowl: First of all, take a large and completely dry mixing bowl. Add all the flours mentioned above (gram flour, rice flour, semolina, corn flour and maida) and mix well with a spoon. Add spices: Now add garlic powder, Kashmiri chilli, red hot chilli, coriander powder, garam masala, Kasuri fenugreek, dry ginger, black pepper, baking soda and salt to the same dry flour mixture. Miracle of mixer: After mixing all the dry ingredients with hand or spoon, pour this mixture little by little into the jar of mixer grinder (juicer-mixer) and stir for just a few seconds. By doing this, all the spices and flour will blend together and a fine powder will be formed. Correct method of storage: Your wonderful instant pakoda mix is ​​ready. Keep it filled in an air-tight container or zip lock bag. Be careful that there is no moisture or wet hands in it. This pre-mix can be used comfortably for 4 to 6 months, completely fresh and without spoiling. How and in what quantity to use? With this magic pre-mix you can make potato, onion, cabbage, paneer, spinach or green chilli, any veg or non-veg pakoda of your choice. The proportion to use it is very simple: Proportion: If you have about half a kilo (500 grams) of chopped mixed vegetables, then just one tablespoon (1 Big Tablespoon) of this pakoda mix will be enough for them. How to make the batter: Pour this powder over chopped vegetables. Now sprinkle water little by little and mix with hands. Remember, we do not have to make a thin batter of gram flour, but rather ‘coat’ the spices and flour well over the vegetables. Method of frying: Heat the oil well in the pan. Now deep fry the coated vegetables on medium-high flame until they become golden and crispy. Here, your extremely tasty and super crispy pakodas are ready to eat without any hassle. Now whether unexpected guests arrive or it starts raining, you won’t have to spend hours in the kitchen!