I don't fry often but this recipe is well worth it! The spices are lovely in the batter.
I made it with bisquick as opposed to chick pea flour and they were light and fluffy. A near perfect side dish
I was looking for an interesting looking snack recipe and found this one.The addition of the masalas made this pakoda recipe quite different from my usual.The instructions are written in an easy to follow manner.I am sure even a beginner won't have any difficulty making this.Thanks a lot
This is THE pakora recipe I was looking for. Raga is just down the road from us and we've been there several times already - I love their food! The seasonings in this are just right, though I toasted and ground my cumin and coriander seeds. If you have anymore recipes from Raga, please do post:)
These fritters are fantastic. I used all ingredients for the batter as listed, including the ajwain seed.(What I bought was listed ajowan, which seems to be a spelling variation.) The spice combination is exceptional. I wasn't at all sure it would work, but I used dried chickpeas, which I ground and sifted to make the gram flour. My spice mill made a horrible noise, but, with patience, I succeeded. I didn't need as much as 1 cup water for the batter. I coated potato, kabocha squash, eggplant, green beans and green onion, fried them, and we had a feast. Thank you very much for sharing this wonderful recipe.