Shraddha Borawake

Pakoda, with its crispy texture and savory spices, is Shraddha Borawake's cherished chai snack, especially on rainy days. This comforting treat holds a special place in her heart, as it perfectly complements the monsoon atmosphere. For Shraddha, making pakoda is more than just a culinary task—it's a tradition steeped in memories of family gatherings and the joy of sharing delicious food. The process of frying these golden fritters is a labor of love, each bite evoking nostalgia and warmth. Paired with a steaming cup of chai, pakoda transcends its simple ingredients to become a treasured culinary experience, bringing a sense of connection and delight to Shraddha and her loved ones.

Ingredients:

• 1 cup chickpea flour (besan)

• 1 medium-sized onion, thinly sliced

• 1 medium-sized potato, peeled and thinly sliced (optional)

• 1-2 green chilies, finely chopped (adjust to taste)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to taste)

• Salt to taste

• Water, as needed

• Oil for frying

Instructions:

1. In a mixing bowl, combine chickpea flour (besan), cumin seeds, turmeric powder, red chili powder, and salt.

2. Gradually add water, a little at a time, and mix well to form a smooth batter. The batter should be thick enough to coat the back of a spoon.

3. Prepare the Vegetables: Add thinly sliced onions, potatoes (if using), and finely chopped green chilies to the batter. Mix everything well so that the vegetables are coated evenly with the batter.

4. Heat Oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be sufficiently hot but not smoking.

5. Fry Pakoras: Once the oil is hot, drop spoonfuls of the batter into the hot oil. You can use a small spoon or your hands to drop small portions of the batter. Fry the pakoras in batches, ensuring they are not overcrowded in the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.

6. Drain and Serve: Once fried to a golden brown color, remove the pakoras using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.