Tinda or Round Gourd Pakoras/Fritters/ Bhajias

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no matter that how much big fans we are or how much do  we relish pizzas or paztas these days but when it pours here in monsoon season in India the only smell which comes from most of ours’ kitchen is of frying pakodas only. Monsoon is the perfect season for gorging ourselves on crispy, golden fritters or pakoras.Digging into a bowl of
These fries is irrestable especially on a rainy day.The weather invites you for a masala chai along with a plateful of hot crisp pakodas, weather made of any seasonal veggies from potatoes to onion and spinach


Among endless varieties tinda pakoras is a unique one in taste and I always make them several times in the season
They are easy to make that even beginners can make them easily. Relishly eaten throughout the whole country weather made at homes or sold as a street food these fritters is the most comforting food in india since ages.

 

Course – Evening snack

Cuisine – Indian

 Prep Time – 20 Min

 Cook Time – 20 Min

 Total Time – 40 Min

 Yield – 4 Servings

 Author – Bharti Dhawan

 Ingredients

Tinda (round guard) – 250 gms

Besan (chickpea flour) – 1 cup

Water for batter – 2 cups

Oil for deep frying – sufficient enough

Salt, red chilly powder, dry mango powder/aamchur- 1 tsp each for the batter +1 tsp of each to meriante the tinda slices

  Instructions

Make a batter of all the ingredients mentioned above except oil and tinda slices

Let it be at rest for 20 minutes to incorporate everything well

Wash and Peel the tindas and cut each one into round slices of medium thickness. Marinate them with salt, red chilly powder and aamchur powder

Coat all the tinda slices with besan/chickpea batter and deep fry each until golden and crisp

Serve this tasty evening snack with mint-coriander chutney

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