How to make Pakodi Raita - Bite sized gram flour pancakes make a beautiful addition to a traditional raita.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)
Cuisine : Indian
Course : Raitas
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Pakodi Raita checkout Besan Cheela ka Raita. You can also find more Raitas recipes like Mixed Raita, Al Raita , Besan Cheela ka Raita, Palak Raita.
Pakodi Raita Recipe Card
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Pakodi Raita Recipe
Gram flour (besan) 2 cups
Yogurt 2 1/2 cups
Carom seeds (ajwain) 1/4 teaspoon
Asafoetida a pinch
Red chilli powder 1/2 teaspoon + a pinch for garnishing
Turmeric powder 1/4 teaspoon
Soda bicarbonate a pinch
Salt to taste
Cumin seeds 1/4 teaspoon
Oil for shallow frying
Green chillies 2
Fresh coriander leaves chopped 1 tablespoon
A pinch of roasted cumin powder for garnishing
A fresh coriander sprig for garnishing
Method
Step 1
Combine gram flour, carom seeds, asafoetida, ¼ teaspoon red chilli powder, turmeric powder, soda bicarbonate, salt, cumin seeds in a bowl. Add 1¼ cups water slowly and mix well into a thick batter of dropping consistency, ensuring that there are no lumps. Set aside.
Step 2
Heat oil in a non-stick tawa.
Step 3
Take the yogurt in a bowl. Add remaining red chilli powder and salt. Chop green chillies and add alongwith chopped coriander leaves and ½ cup water. Whisk well and set aside.
Step 4
Drop spoonfuls of batter on tawa and spread into small discs. Shallow-fry, flipping, till evenly done from both the sides.
Step 5
Add fried discs in yogurt mixture and soak them well.
Step 6
Transfer into a serving bowl. Sprinkle a pinch of red chilli powder, cumin powder on top. Garnish with coriander sprig and serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.