My pakoras

Indian food has delicious names.
When ever I read an indian menu am so excited to try them all.
I love buriyani.
I never mastered the art of making idly or thosa but there are a few snacks I crave for during my tea or on a rainy day. Its none apart from the baked goodies such as scones, pies and pastries, it’s the very famous mouth-watering and delicious indian pakoras, bondas and the wadey. These snacks are readily available all over to buy at a very reasonable price but do they all have the same quality as home-made is questionable.   of course every food we buy at stores and restaurants are not perfectly clean and made to meet the high standards of a health ministry yet they are all delicious.  I don’t talk about those 5 star hotels that sell the small stuff for a high price. I am also not against any small businesses but am talking about the luxury and satisfaction a simple home-made snack can create. Lazy days can be ignorant days. But this time I was so hyperactive to try something indian and show off to my family.
I decided to fry pakoras and the next day I fried some bondas. The magic is that some leftover bonda batter turned into a delicious wadey.
Sometimes indian food seem like the simplest of all yet delicious. That’s a thought out loud of an indian food addict.
Generally sambars are prepared as a one pot curry with many vegetables and I have seen some people add mutton into it, that mutton sambar tasted so delicious and yummy. It was many years ago in southern india. Coming back to my pakoras, I only added a few onions, capsicum, curry leaves and seasoned with some salt, chillie powder, chillie flakes and turmeric powder. I mixed an equal portion of gram flour with wheat flour and baking powder, seasoned it with salt and chillie powder.
I then mixed both the mixture together by adding a few drops of water only to combine the two sets of ingredients.
Deep fried in hot oil the pakoras were drizzling with a shiny golden brown color, crispy and warm waiting till the crunchiness is crushed.

I don’t measure my ingredients and I call it free style cooking. A beginner needs to start with measurements while an expert knows whats required and how much when it comes to cooking your day-to-day meals and snacks. Of course you will need to measure the ingredients when your making something special.

I made bondas a fried ball fritters with a potato filling with my same batter but a bit too thick and smooth to coat the potato balls.
There was a bit of the batter left and I fried them into small wadey with some kooni isso (dried shrimps).
The best comment was from my brother who has told my sister that “how great I am at making a snack out of scratch and simple ingredients”.


One Recipe 3 snacks

Gram flour 1 cup
Wheat flour 1 cup
Salt to taste
Chillie powder as required
A few pinches Baking powder

Mix all ingredients with a bit of water for a cake batter consistency.

Bonda – Dip in a ball of potato curry and deep fry. For potato curry temper onions, curry leaves, mustard seeds in a bit of oil. Mash in boiled potatoes and season with salt, turmeric powder, chillie powder, pepper powder and a tablespoon of coconut milk. Mix well and cool. Make balls and dip.
Wadey – add some onions, curry leaves, chillie flakes, dried shrimps and carrots if you like. Deep fry a small teaspoon of the mixture.
pakoras – do not make batter with water if you’re gonna make pakoras. Add the dry ingredients over a bowl filled with onions, capsicum, green chillies, curry leaves and coat. Sprinkle a few drops of water to prevent the flour from sticking to the bowl making sure the ingredients are incorporated evenly. Deep fry until crispy and serve hot.

Hello there its 25th December and Christmas around the world am updating my post on how I used the same ingredients to make my favourite ash plantain bajjis yesterday. The batter was a bit thick but same ingredients. Am so happy that I have perfectioned my culinary skills in making some indian snacks. No pictures yet but will upload the next time.
Happy holidays