- 1 cup Bengal Gram flour (besan)
- 1 tbsp Coriander Leaves chopped fine
- 1 Green Chili chopped fine
- 1 small Onion chopped fine
- ½ tsp Red Chili powder (optional)
- Pinch of Asafetida powder
- Salt to taste
- ¼ tsp ENO or baking powder
- 1 cup fresh Yogurt
- 1 tbsp Coriander Leaves finely chopped
- 1 tbsp Green Chili chopped fine
- Salt mix to taste
- ½ tsp roasted Jeera powder
- ½ tsp Red Chili powder
- ½ tsp cumin seeds
- Pinch of asafetida
- 1 tbsp oil
- Mix all the ingredients for Pakodi together to form a thick batter (as for fritters).
- Heat the oil for deep frying, on a medium flame.
- Use a tablespoon (or your hand if you are more comfortable with that) to drop small portions of batter into the hot oil.
- Fry till golden, drain, remove from the oil and keep aside till they come down to normal room temperature.
- Once all Pakodi are fried, dip them in plenty of water and soak for about 10 minutes.
Prepare yogurt mix:
- In a bowl beat yogurt till smooth. Add salt mix, roasted cumin powder, red chili powder. Add seasoning to this.
- For Tempering: Heat oil in a small pan. Add cumin seeds. When spluttering is stopped add asafetida.
- Add this tempering to yogurt mix and immediately cover the bowl so that the aroma of the tempering is absorbed completely by yogurt. Leave it covered for about 10 minutes.
- Take out Pakodi from water. Gently press out each Pakodi between palms and place in a flat serving dish.
- Pour yogurt mix over the Pakodi.
- Garnish with chopped cilantro leaves and chopped green chilies.
- Keep in fridge covered till required.
Do You Know?
Pakora / pakoda / pakodi / bajji / bhajji / bhajiya is all the same. It is a fried savory snack popularly prepared across South Asian countries
The word pakora is derived from Sanskrit pakvavaṭa, a pakva means ‘cooked’ and vaṭa means ‘a small lump’ or its derivative vaṭaka means ‘a round cake made of pulse fried in ghee’.