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Posts Tagged ‘fritters’

Bread Fritters (Bread Pakoda)

Bread Fritters (Bread Pakoda)

Ingredients:

6 slices of firm white bread
1 cup gram flour(chickpea flour/besan)
2 tsp rice flour
Pinch of baking soda (optional)
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds (ajwain)
Salt to taste
Oil to fry

Method:

Remove the crust(edges) from all sides of the bread and cut the bread slices in to desired shapes (like triangle, square or rectangle).
In a bowl, mix gram flour with rice flour, carom seeds, red chili powder,coriander powder,turmeric powder and salt.
Add water slowly to make a smooth batter, so that there are no lumps in it.(Batter should be the consistency of pancake batter or dosa batter)
Add baking soda and mix nicely.
Heat oil in a pan on medium flame. Dip the bread piece into the batter and deep fry till both sides are golden.
Serve hot with tomato ketchup or mint chutney.

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Baigan Bhaja

Brinjal Fritters

Ingredients :

1 big purple Eggplant (Brinjal)
1 tbsp semolina (sooji/rava)
2 tbsp chick pea flour (besan)
1 cup rice flour
1 tsp turmeric powder
3 tsp red chili powder (or as per taste)
1 tsp cumin powder
1 tsp coriander powder
3 tsp curry powder
Salt to taste
Oil

Method :

Wash eggplant and cut it into around 1/2 inch round slices.
Sprinkle salt on the eggplant slices, and keep aside for 5 minutes.
In a mixing bowl,  add turmeric, 2 tsp red chilli powder, cumin powder, coriander powder, 2 tsp curry powder, 1 tsp oil & 2 tsp water.
Mix well to form a thick paste. Add the eggplant slices in the mixing bowl and coat the slices well with the paste.
Keep it covered for about 15 – 20 minutes.
Mix semolina, rice flour, chick pea flour in flat dish.To this mixture, add salt, 1 tsp red chili powder, 1 tsp curry powder and mix well.
Coat the marinated eggplant slices (both sides) in the flour mixture. Heat about 2 tbsp oil in a pan and place 2-3 slices, depending on the size of the pan.
Drizzle some more oil round the slices.Lower the heat to medium and close the pan with a lid.
After 2-3 mins, turn the slices upside down and cover with lid again.
Continue to cook till the brinjals are cooked completely and the outer flour coating is crispy.
Serve hot with steamed rice and daal.

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Batata Bhaji

Potato Fritters

Ingredients :

2 medium potatoes
1 cup chickpea flour (besan)
1 tbsp rice flour
a pinch of baking soda
1 tsp red chili Powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Oil for deep fry

Method :

Peel potatoes and cut into thin round slices. Soak them in salt water for 10-15 minutes.
Meanwhile, mix chickpea flour, rice flour, red chili powder, turmeric powder and coriander powder into a medium bowl.
Prepare a batter by adding water slowly such the batter is of medium consistency, enough to coat the potato slices evenly.
Mix nicely, so that there are no lumps in the batter. Add salt and baking soda and mix
Heat oil for deep frying. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with tomato ketchup or mint chutney or tamrind chutney.

* The batter should not be too thick in consistency. It will create thick coating which makes the fritters mushy and not crispy.

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Sabudana Vada (Tapioca Fritters)

Sabudana Vada (Tapioca Fritters)

Ingredients:

1 1/2 cups Sago (sabudana , tapioca pearls)
2 medium potatoes, boiled and mashed
1 cup roasted peanuts, coarsely ground
5-6 green chillies and 1/2 tsp cumin seeds, coarsely ground
Fresh coriander(cilantro) leaves, finely chopped
1 tbsp lemon juice
1/2 tsp sugar
Salt to taste
Oil for deep-frying

Method :

Soak the sabudana (tapioca pearls), in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, potatoes, peanuts, green chillies, cumin seeds, cilantro leaves, lemon juice, sugar and salt.
Mix thoroughly. Divide into lemon sized balls and flatten between palms of your hands (Apply oil to your plams, if the mixture is sticking to your palms).
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper.
Serve hot with peanut chutney or any chutney of your choice.

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