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.
Course – Evening snack
Cuisine – Indian( North India)
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 – 1 and 1/2 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
1- 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
2- 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
3- Coat all the tinda slices with besan/chickpea batter and deep fry each until golden and crisp
4- Serve this tasty evening snack with coriander-raw mango green chutney
Nice recipe. Tinda pakora looking yummy..
thanx a lot Silpa