Tuesday, May 20, 2008

Pakodi and Bhajji - two famous Indian snacks

Pakodi and Bhajji are two of the famous Indian Snacks most commonly found in almost all parts of India. Made from Chickpeas flour (also referred to as Gram flour), they are not only good to taste but also good for health to some extent. The only thing that is not good for health, like in many other preparations, is the Oil. But once in a while, if you want to have a good evening when you don’t feel like going out, for example, when it is raining outside, or on a dull day, you can prepare this snack and relish it, and a cup of tea as a supplement, adds more to your pleasure.

The procedure for preparing both of these snacks is very simple.

For Pakodi

  1. Cut onions into thin and a bit lengthy slices.
  2. Take 150-200 gm of Chickpeas flour (also called ‘Gram flour’ in English) and add some salt and pepper according to your taste and estimation. Add a pinch of turmeric if you like, to get a good color.
  3. Mix well, and then add sufficient quantity of water so that the flour becomes a thick paste (slurry). Now put the chopped onions into the slurry and mix well. The slurry shall be just sufficient that all the onion pieces will have some flour coating on them.
  4. Take edible oil in a pan and bring to a boil on a medium flame, and gently drop small balls of the flour-coated onions into the boiling oil. Deep fry for few seconds to one minute. (This depends on how big is your burner and the flame)
  5. Remove the Pakodis (those fried balls) from the boiling oil using a perforated scoop while they are still yellowish. (Because after you remove them out, they turn a little darker).

Note: Hold for a few seconds and shake the scoop slightly to let off the excess oil sticking to the surface of Pakodis. Well, you can also put these on tissue paper which absorbs all the excess oil.

Now you can enjoy your Pakodis. You can use tomato ketchup or any other sauce of your choice, for taste. Buon apetito!

For Bhajji

  • The procedure is the same, but instead of Onions, use slices of your preferred vegetables like Potato or egg-plant (melanzane) or Zucchine or Capsicum, etc. You can also use half-boiled egg slices. Procedure is the same.
  • The only exception is that here, the quantity of flour paste shall be more so that the vegetable slices are completely covered. Make relatively lengthier and moderate pieces compared to the onion pieces for Pakodi, so that you can put one dipped piece after the other in the oil.

Precautions to be taken:

  • Be careful while dropping the contents into the pan. Oil is dangerous if not handled well. It may cause severe burns.
  • Keep your surroundings near your stove free from water sources so that there is no chance of water drops falling into the boiling oil which leads to oil spatter and causes burns.
  • Always be alert and don’t be brisk while deep frying things, for that matter, all the time while cooking.
  • Take guidance of your elders or experienced people if you are new to working in Kitchen.

Finally if you had done it right the first time after reading our post on this site, please do leave us a comment/compliment based on your experience.

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