Tag: pakoda

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konkanirecipe Lunch phodi seasonal Side Dish Snacks

Bhenda bajo/Tender Okra Pakoda

Bhenda Bajo/Tender ladies finger Pakoda

Rainy season has started and also demand for fried food for lunch/snacks. Ladies finger is in season and we get tender short ones which are very good for making pakodas. It is important to select tender ones as fully grown ones will be more fibrous and difficult to eat. It is a simple no fuss recipe when made with correct proportions yields crispy pakodas which can be a good accomplishment for lunch/dinner or even a tea time snack. Here is the recipe.

Ingredients required-

  1. Tender ladies finger/okra/bende – 10-15
  2. Besan/gram flour- 8-10tsp
  3. Bombay rawa – 4tsp
  4. Salt to taste
  5. Chilly powder- 3tsp
  6. Asafoetida/hing – 1/2tsp
  7. Ajwain/oma – 1tsp
  8. Water – 1/4 glass
  9. Oil for deep frying
  10. Curry leaves – 2strands

Method of preparation-

  • Clean and dry the ladies finger and then cut them into 4 pieces by making a horizontal and vertical cut.
  • Prepare a batter by adding salt, chilly powder, ajwain, hing, rawa. To this add water and mix well.
  • Now add besan and prepare a thick batter.
  • Cut curry leaves into pieces and add
  • Just before frying Sprinkle a pinch of salt on ladies finger pieces and mix well. This is to make sure the inside pieces also get the salt.
  • Now heat the oil. Dip the pieces in the batter and deep fry.
  • Once they turn crisp remove and serve hot.

Note –

  • Add rawa before besan to make sure it does not form lumps and mixes well with other ingredients. It makes the pakodas crispy
  • Adding curry leaves is optional but it gives a very good taste n texture to the pakodas.
Categories
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Categories
konkanirecipe phodi Side Dish Snacks streetfood

Kananga Phodi / Sweet Potato Pakodas

Kananga phodi / sweet potato fritters

Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

Ingredients required –

  1. Gram flour (besan/ chane peet) – 1 cup
  2. Salt to taste
  3. Chilly powder – 1tsp ( can add more if you like spicy)
  4. Hing – a pinch
  5. Carom seeds – 1/2 tsp
  6. Water – for the batter
  7. Sweet potato

Method of preparation-

  • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
  • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
  • Keep oil in a heavy bottom pan for deep frying
  • Once the oil is hot dip the slices in the batter and fry till golden

Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

Categories
Snacks streetfood

Ghee Roast Batatambade

Ghee Roast Batatambade

Potato is something which goes well with most of the masalas and tastes amazing. So this time I tried to pair it with Ideal Ghee Roast Masala to create Ghee Roast Batatambade. This combination of 2 of Mangalores famous food items – Batatambade and Ghee roast tastes really good. It tastes even better when it’s wrapped in a news paper and banana leaf just like how it is served in our iconic carts in Mangalore.

Below are the ingredients required for the preparation –
1. Oil – 3tsp
2. Mustard – 1/2tsp
3. Curry leaves – 3-4 strands
4. Urad dal – 2tsp
5. Ideal ghee roast paste – about 3 spoon
6. Potatoes – about 5 medium sized
7. Coriander leaves
8. Salt

9. Gram flour – about 1cup
10. Water – about 1/2 cup
11. Salt to taste
12. Hing powder – 1/2 tsp
13. baking soda – 1/4tsp

Ghee roast Batatambade

Method of preparation –
1. First clean and pressure cook potatoes for 4 whistle
2. Once pressure is released peel and mash them
3. Take a pan, add oil, mustard,  urad dal and curry leaves. Once mustard splutters add ghee roast paste.
4. Fry it for a while till it melts completely
5. Switch off the gas and add the potatoes,  coriander leaves and add salt to taste.
6. Mix well and prepare small balls
7. Prepare a batter using gram flour (besan), water, salt , baking soda and hing. Let the batter be thick.
8. Keep the oil for deep frying. Once it is hot enough dip the potatoe balls in the batter and put it in oil
9. Fry them well.
10. Serve them hot with pieces of onion.

Do have a look at the short video on preparation-