(Spiced Fritters)

Serves – 4



Gram flour – 2 cups

Green Chillies – 3 – 4 nos.

Asafoetida – A pinch

Ginger – ½” piece

Coriander leaves – 2 tbsp.

Mint leaves – 2 tbsp.

Juice of 1 lime or chopped raw mango

Salt – to taste

Oil – for frying

Warm Oil – 1 tblsp. (for batter)

Water – 3/4 cup


.) In a bowl, take gram flour add salt, asafoetida, chopped green chillies,finely chopped ginger, chopped coriander leaves, chopped mint leaves, lemon juice or chopped raw mango and warm oil. Mix thoroughly.

2.) Add water in the above mixture. Add water little by little while mixing it so there are no lumps formed. Mix it properly till it forms a semi-thick batter.

3.)    In a kadai, heat the oil for frying on a medium flame. When hot, drop small balls of the batter (no particular shape) – one at a time to fill the kadai.

4.) Fry the Pakoras on a medium flame till they are pale yellow in colour which means the pakoras are half done.

5.) Remove the Pakoras with a perforated spoon and drain off the excess oil.

6.) When the Pakoras cool down a little, break them into half pieces.

7.) Heat the oil in the Kadai and fry the Pakoras pieces to make them crispy till they turn golden brown in colour.

5.)    Remove the Pakoras with a perforated spoon and drain off the excess oil.

To serve

Pakoras are a favourite teatime snack and are served piping hot with  DHARAN JI CHUTNEY or tomato ketchup

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