CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Pakoda or bhajiyas, fritters or beignets as they are also addressed are one of the all-time favorite foods which are relished with the downpour. Garma garam chai and a hot plate of assorted pakodas from the onion bhajiyas to the batata bhajiya, mix veg pakoda to the chutney wala paneer pakoda they all sound so very enticing to the ears and are a sure treat for the taste buds!
It’s not that we need to have a platter full of them and spoil our diet patterns and fitness routines. We all do feel the urge at times to indulge into those foods which we have grown up eating since childhood and going in tune with the season and having a couple of them is totally fine to do so.
- Most of the pakoda and bhajiya concepts revolve around gram flour or besan or chana dal atta
- Spices, flavors, ingredients and concoctions are very interesting to do when making pakodas
Most of the pakoda and bhajiya concepts revolve around gram flour or besan or chana dal atta as we know of it. There are a few recipes in which we do try adding a little rice flour as well to enhance the crispiness and texture quotient in the end product upon frying.
Spices, flavors, ingredients and concoctions are very interesting to do when making pakodas and I remember the times when I could come back home and upon entering that aroma of the pakodas being done in my home kitchen was always so very inviting and it would just elevate the mood to level next seeing a whole variety of them with the kullad wali masala chai to add to the experience.
Here are a few of my recipes with pakodas and bhajiyas with a little twist of creative ideas and a bit of fusion to relish!
SPICY CAULIFLOWER & NOODLE PAKODAS
Ingredients
Cauliflower-150 gms cut into small pieces/ grated.
Oil- 2 tsp
Ginger-garlic-chili paste-1 tsp mix
Salt to taste
Boiled noodles- 1 cup, cut into small pieces
Boiled mashed potato-1/2 cup
Chaat masala powder-1/2 tsp
Chopped coriander leaves- 2 tsp
Red chili sauce-1 tsp
Chopped coriander leaves- 2 tsp
Grated cheese- 2 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
For the batter to dip and fry
Besan/gramflour-1 cup
Rice flour/ corn flour-2 tsp
Salt to taste
Oil-2 tsp
Soda bi carb-1/2 tsp
Water as needed.
To serve with assorted dips/sauces/chutneys.
Method
- In a pan heat oil add in the ginger-garlic-chili paste, add in the cauliflower and saute for 2 mins, add in the noodles, salt, pepper, mixed herbs, chili flakes, sauces, potatoes and mix well.
- Cook for 2-3 mins on a medium flame once it all comes together remove into a plate and allow to cool, add coriander leaves and cheese and mix well, shape into lemon sized balls and keep in a plate to chill for 12- 15 mins.
- Meanwhile prepare a nice thick coating texture batter with besan, rice flour, salt, 1 tsp oil, baking soda and little red chili powder and using water get the batter to a nice coating texture, allow to rest for 10-12 mins.
- Heat oil in a kadai for deep frying, dip and coat the prepared noodle and cauliflower balls and slowly slide them into the medium hot oil. Cook them from all sides turning carefully until golden browned, remove onto a kitchen paper and drain excess oil, serve hot with dips/chutneys/sauces.
TONGUE TICKLING TANGY FISH PAKODAS
Ingredients
Bassa/ghol/boneless fish- 350-400 gms cut into slices.
For the marination on the fish:
Oil-2 tbsp.
Ginger-garlic- chili paste- 1 tsp mix
Salt and crushed black pepper to taste
Red chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Lime juice-2 tsp
White vinegar-1 tsp
Chaat masala-1/2 tsp
For the batter to coat and fry
Besan- 1 cup
Rice flour- 2 tsp
Salt to taste
Oil-2 tsp
Cooking soda/ soda bi carb-1/2 tsp
Water as needed
Oil to fry
To serve with: assorted dips/chutneys/ sauces.
Method
- Clean, wash and cut the fish into ½ inch thick slices and apply the marination on it and keep refrigerated for 15-20 mins.
- In a mixing bowl combine together ingredients for the batter and using water prepare a nice thick coating texture batter and allow to rest for 12-15 mins.
- Heat oil in a kadai for frying the fish, dip every piece in the batter coat on both sides and carefully slide it into the medium hot oil and allow to cook for 3-4 mins, remove and drain off the excess oil sprinkle a little chaat masala on the pakodas and serve hot.
CHEESY DOUBLE ROTI PAKODAS
Ingredients
Sliced bread-white/brown- 6-8 sliced
Cottage cheese/paneer- 150gms
Schezuan chutney/sauce- 2-3 tbsp.
Tomato ketchup-2 tsp
Salt and pepper to taste
Green chutney- 2-3 tbsp.
For the batter to coat and fry
Besan-1 cup
Rice flour/corn flour -2 tsp
Oil-2 tsp
Salt and pepper to taste
Red chili powder-1/2 tsp
Ajwain- ½ tsp
Turmeric powder-1/4 tsp
Soda bi carb-1/2 tsp
Water as needed.
Method
- Prepare all the ingredients for the cheesy double roti pakodas.
- Cut the cottage cheese or paneer into1/2-inch-thick slices and apply salt, pepper, chaat masala and keep aside for 10 mins.
- Apply little schezuan chutney, tomato ketchup, green chutney on the alternate bread slices and place the paneer slice in between and sandwich it, keep refrigerated for 12-15 mins.
- Prepare the besan batter along with the mentioned ingredients and using water prepare a nice thick batter of coating texture and allow to rest for 12-15 mins.
- Now dip the prepared double roti sandwiches into the batter and slide it carefully into the oil and fry to a nice golden color on all sides, remove, drain for excess oil and cut into triangles and serve with dips and chutneys.
FUSION CHICKEN PAKODAS
Ingredients
Boneless chicken cubes- 1 cup/ 180-200gms
For the marination of the chicken:
Oil-1 tsp
Ginger-garlic-red chili paste-2 tsp mix
Salt and pepper to taste
Lime juice-2 tsp
Peanut butter-2 tsp
Red chili sauce-2 tsp
White wine/vinegar-2 tsp
Kasuri methi- 1 tsp
Soy sauce- 1 tsp
For the batter to coat and fry
Besan-1 cup
Rice flour/ corn flour-2 tsp
Salt to taste
Oil-2 tsp
Garam masala powder-1/4 tsp
Chaat masala- ½ tsp
Soda bi carb-1/2 tsp
Water as needed
Method
- Clean, wash and cut the boneless chicken cubes and marinate as per the list of ingredients above and keep refrigerated for 12-15 mins.
- In a mixing bowl combine together all the ingredients for the batter and prepare a nice coating texture batter and rest for 10-15 mins.
- Heat up the oil in a kadai on a medium flame and dip the chicken pieces in the batter and slowly slide them into the medium hot oil and cook for 3-4 mins or until softer and tender, remove drain off the excess oil and serve hot with dips, chutneys, sauces and relishes to go alongside.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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