5 must try pakodas this monsoon

If there is one thing that the rains invoke it is the craving for piping hot crisp pakodas.

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5 must try pakodas this monsoon

If there is one thing that the rains invoke it is the craving for piping hot crisp pakodas. This monsoon we bring to you some classic, some fusion but all delicious pakoda recipes that are simple, quick and make the monsoons more magical. All you need is a cup of garmagaram chai and a spot by the window.

Olive ke pakode - In Italy these are known as Olive al escolana but we are just going to call them olive ke pakode. The tart flavour of the olives is balanced with a cheese stuffing inside them and a crunchy breadcrumb coating outside.

Chilli cheese bread pakoda - Imagine biting into a crisp bread pakoda and being welcome by stringy chilli cheese. This recipe is all things nice and you will know only after you have tried it for yourself. Go ahead and try it you will not be disappointed.

Schezwan cheese fritters - Fritters are just videshi pakodas and this one ticks all the right boxes. Onion and cheese pakoda mixture spiked with spicy schezwan sauce, shaped into quenelles and deep fried till the outside is crunchy and the inside is soft, gooey and cheesy. Serve with sweet chilli sauce.

Ajwain ke patton ke pakode - You know how adding a pinch of carom seeds to a pakoda bater elevates it? It shouldn’t be hard to imagine how good these ajwain leaf pakodas are going to be. Carom leaves dipped in a simple pakoras batter and fried to a crisp.

Kanda bhajiya – A listicle for monsoon pakoda recipe without kanda bhajiya on it, just doesn’t seem right, does it? So here is it Chef Sanjeev Kapoor’s go to recipe for when the rain gods are being benevolent.

3 ways you can make them pakodas crispier.

  1. Add a small portion of hot oil to the pakoda batter to make it crisper.
  2. Add a small portion of rice or to the batter.
  3. Double fry the pakodas.

What is your favourite monsoon eat? Leave a comment below.