Introduction:
If morning breakfast is an important food for the people from the West, an evening snack is an important part of the East. It is no surprise that an evening snack is in fact an integral part of an Indian’s routine as there is a huge range of options for the evening snacks available. In this blog, I will present the recipes for 5 delectable pakoras and chutneys that will captivate your taste buds.
Sit back and enjoy as I quickly run through the recipes of pakoras along with the chutneys. It is not mandatory for you to follow the same combination of pakora & chutney.You are at liberty to form your own combination of pakoras & chutneys as per your tastes & preferences.
Pattana Pakora With Coconut Chutney
Pattana Pakora Recipe
The most special among South Indian street foods is the Pattana pakoda with a crunchy texture and a rich taste. A delicious chana flour, spices and onions deep fried snack made perfect snack for evening or festive season. Let’s dive into the recipe!
### **Ingredients:**
– 1 cup gram flour (besan)
– ¼ cup rice flour (for extra crispiness)
– 1 medium onion (thinly sliced)
– 2 green chilies (finely chopped)
– 1 teaspoon cumin seeds
– ½ teaspoon turmeric powder
– ½ teaspoon red chili powder
– 1 teaspoon garam masala
Place a pinch of asafoetida (hing) on them.
It would require you to have a handful of curry leaves to be chopped.
– 2 tablespoons coriander leaves (chopped)
– Salt to taste
– Water as needed
– Oil for deep frying
### **Instructions:
- Take gram flour, rice flour, cumin seeds, turmeric, hing and salt and combine them in large mixing bowl.
- Sliced onions, green chilies, curry leaves and coriander leaves need to add. Mix well.
- Add a little water and mix very gradually until it forms a thick batter. The ingredients should be coated with the batter, but it should not be runny.
- Heat oil in a deep pan over medium heat.
- Drop the batter in small portions into the hot oil using either your fingers or a spoon.
- Keep stirring it occasionally till it turns golden brown and crispy.
- Take away the pakodas and place these on a paper towel so that excess oil is drained.
- Can be served hot with coconut chutney or dhania chutney.
And enjoy **Pattana Pakoda** with a hot cup of filter coffee ☕😋.
**Easy Coconut Chutney Recipe**
A South Indian side, a delicious piece of coconut chutney goes nicely with dosa, idli, and vada. For that take 1 cup grated coconut, 2 tablespoons roasted chana dal, 2 green chilies, ½ inch ginger, salt and blend along with some water to make a smooth paste. Heat 1 teaspoon oil and temper in ½ teaspoon mustard seeds, a few curry leaves and 1 dried red chili for tempering. Pour over the chutney and let them splutter. Mix well and serve fresh! Creamy, and mildly spicy – this chutney is a chutney of flavor.
Bread Pakora with Dhania Chutney
Yummy Recipe for Crispy Bread Pakoda
An Indian street food snack that is Bread Pakoda is something you will never go wrong at any time. It is a spiced gram flour coating with a delicious potato filling and crispy easily. We have made a quick and easy recipe of this irresistible treat at home!
Ingredients:**
– 4 bread slices
The potatoes consist of – 2 medium potatoes (boiled and mashed).
– 1 cup gram flour (besan)
– 1 teaspoon carom seeds (ajwain)
– 1 teaspoon cumin seeds
– ½ teaspoon turmeric powder
– ½ teaspoon red chili powder
– ½ teaspoon garam masala
– ½ teaspoon chaat masala
– 1 teaspoon ginger-garlic paste
– 2 green chilies (finely chopped)
– 2 tablespoons coriander leaves (chopped)
– Salt to taste
– Water (as needed)
– Oil for deep frying
#### **Instructions:**
- **Prepare the Filling:**
– Take a bit of oil in a pan, heat and add cumin seeds, green chilies and Ginger Garlic paste.
Add mashed potatoes, turmeric, red chili powder, garam masala and salt.
Cook for 2 minutes and add coriander leaves while mixing it very well. Let it cool.
- **Make the Batter:**
– In a bowl, mix gram flour, ajwain, salt, turmeric, and chili powder.
Add water gradually, to make a thick batter.
- **Assemble the Pakoda:**
– Cut bread slices diagonally.
To do this, spread the potato filling on one slice and the other.
- **Fry the Pakoda:**
Dip the stuffed bread into the batter and coat completely.
– Deep fry in hot oil until golden brown and crispy.
- **Serve:**
Excess oil should be drained and the hot golgappa should be served with mint chutney or ketchup.
Enjoy the mouth watering Bread Pakoda with a hot cup of ginger tea! ☕😋
Dhania Chutney Recipe
A tasty Indian condiment to prepare is dhania chutney. Add 1 cup fresh coriander leaves, 1 green chili, 1 inch ginger, 2 tablespoon lemon juice and salt to taste. 2 tablespoons water is also added for smooth consistency. To add more flavor add 1 teaspoon cumin seeds, pinch of black salt. Blend until smooth. It is best served with samosas, pakoras or parathas. For fresh tangy, spicy chutney all you have to do is add this to any dish and it will keep upto three days in the fridge. This is a simple, yet delicious chutney and definitely a good combo with any of your favourite snacks!
Mouthwatering Methi Pakoda Recipe
Methi Pakoda is a yummy, crispy and tasty snack made up of fresh fenugreek leaves (methi) and gram flour. It is a deep fried delicacy that can be eaten by anyone on a rainy day or as a snack at evening with tea. The spices work well with the slight bitterness that comes from the methi leaves.
**Ingredients:**
– Fresh methi leaves (fenugreek) -(1) cup fine chopped
– 1 cup besan (gram flour)
– 2 tablespoons rice flour (for extra crispiness)
– 1 teaspoon ajwain (carom seeds)
– 1 teaspoon cumin seeds
– 1 teaspoon red chili powder
– ½ teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 green chili, finely chopped
– 1 teaspoon ginger paste
– Salt to taste
– Water as required
– Oil for deep frying
**Instructions:**
- Mix the Methi leaves, Besan, Rice flour and the rest of spices in a large bowl and **prepare batter**. Mix well.
- **Add water in parts:** Drizzle little by little water on to the mixture and mix it till the mixture forms a semi thick batter. The flour should be thick enough that, when dropped in the oil, it holds shape.
- **In a deep pan or kadhai put oil and heat on medium flame.**
- **Fry the pakodas by taking small portions of batter and dropping it carefully into the hot oil.** Brown in hot oil until golden brown and crispy.
- **Get rid of excess oil:** Take out the pakoras and put them on absorbent paper to get rid of excess oil.
- **To serve:** Methi pakoras can be served hot with green chutney or with tomato ketchup and a cup of hot tea.
Methi Pakoras is indeed one of the crispy and yummy pakoras, which can be eaten in any occasion. Enjoy this delicious evening snack at home with a hot cup of tea..
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Groundnut chutney Recipe
This chutney made from ground nut is a tasty one and finely suits Idli and dosa. 1/2 cup peanuts will be roasted, golden brown. Put the roasted peanuts, 2 dried red chili, 2 garlic cloves, a small piece of tamarind and salt to taste in a blender. Add to a little bit of water to create a smooth consistency. To temper, heat 1 teaspoon oil, add mustard seeds, curry leaves, pinch of asafetida and pour over chutney.
Enjoy the Recipe of Rich Paneer Pakoda
Indian crisp and crunchy snack Paneer Pakoda is delight to eat as an appetizer or snack with tea. Made from a combination of soft paneer coated in a spicy gram flour batter and deep fried till golden brown, these are crisp and deep fried. Here is a simple recipe for mouthwatering paneer pakora at home!
### **Ingredients:
– 200g paneer (cut into cubes)
– 1 cup gram flour (besan)
– 2 tbsp rice flour (for extra crispiness)
– 1 tsp red chili powder
– ½ tsp turmeric powder
– ½ tsp garam masala
– 1 tsp carom seeds (ajwain)
– Salt to taste
Adjust water up to ½ cup (as necessary).
– Oil for deep frying
### **Instructions:**
**The Batter Preparation**: Mix with gram flour, rice flour, red chili powder, turmeric, garam masala, carom seeds, salt in a mixing bowl. Make a smooth, thick batter and add the water gradually.
**Dip the Paneer into Batter and Coat**: You should coat the paneer cubes with the batter completely.
**In a deep frying pan heat oil in medium flame.** If it sizzles and rises, the oil is ready for the test; to do so, drop a small amount of batter and see if it sizzles.
**Drop the coated paneer cubes into hot oil and fry:** Very carefully. Cook in the oil until golden brown and crispy. Then remove and lay them on a paper towel to help absorb the rest of the oil.
**Ready to Serve**:
Enjoy it hot with mint chutney or dhania chutney. Delicious paneer pakoras crisp up nicely and they go amazingly well on rainy day or any festive occasions. This rich and mouth watering sumptuous snack can be treated for yourself and your family with a hot cup of tea.🍽️😋
Recipe for Pudina Chutney
Pudina chutney is a refreshing and flavorful dip that pairs perfectly with snacks and meals. To prepare, take 1 cup fresh mint leaves, ½ cup coriander leaves, 2 green chilies, 1-inch ginger, 1 clove garlic, ½ teaspoon cumin seeds, salt to taste, and 2 tablespoons lemon juice. Blend all the ingredients with a little water until smooth. Adjust seasoning as needed. This tangy and aromatic chutney enhances the taste of pakoras, sandwiches, and chaats. Store in the refrigerator for up to two days.
Recipe for Tasty & Tangy Onion Pakoda
Readily available as tea snack or during rainy evenings onion pakoda or as it is also known in some part of India onion bhaji is a crispy and flavorful snack. Deep fried freshers of delicious good are made using simple ingredients and are extremely easy to prepare.
### **Ingredients:
– 2 large onions (thinly sliced)
– 1 cup gram flour (besan)
– 2 tablespoons rice flour (for extra crispiness)
– 2 green chilies (finely chopped)
– 1 teaspoon carom seeds (ajwain)
– 1 teaspoon cumin seeds
– ½ teaspoon turmeric powder
– ½ teaspoon red chili powder
Fresh coriander leaves (chopped), a few.
– Salt to taste
– Water (as needed)
– Oil (for deep frying)
### **Instructions:**
- **Mix together the ingredients**: In a mixing bowl add sliced onions, gram flour, rice flour, green chilies, cumin seeds, ajwain, turmeric, red chili powder, salt and coriander leaves. Mix well.
- The onions release water; you will need to mix them well before adding any more water. Add very little if neccessary, so you can make a thick batter.
- **Heat oil**: In a deep pan, heat oil on medium flame.
- Drop small portions of the batter into hot oil and fry the pakodas. Cook them in the hot oil til golden brown and crispy.
- **Serve and drain**: Set aside on paper towels to drain.
### **Serving Suggestion:**
Serve hot with a hot cup of tea or coffee and top it with mint chutney, dhania chutney.
These crunchy, spicy onion pakodas can be quite luscious, to be enjoyed during a snack time!
Tomato Chutney Recipe
This tomato chutney, tangy and flavorful is just perfect as a dip or on the side.
Ingredients:
– 4 ripe tomatoes (chopped)
– 1 onion (finely chopped)
– 2 garlic cloves (minced)
– 1-inch ginger (grated)
– 1 tsp mustard seeds
– 1 tsp cumin powder
– ½ tsp chili powder
– 2 tbsp sugar
– 2 tbsp vinegar
– Salt to taste
**Instructions:
Add mustard seeds in a pan and heat the oil. Splash once they splutter and add onion, garlic and ginger. Toss with tomatoes, spices, sugar and vinegar and cook. Cook until thick. Cool and store. Enjoy!
🙋♀️ Frequently Asked Questions (FAQs)
Q1: Can I make pakoras without deep-frying?
Yes! Pan-fried pakoras can be cooked successfully at 180°C (356°F) for 15–20 minutes so that they come out perfectly. Using this alternative provides a nutritious option despite its different texture.
2. What is the preferred chutney option for children?
Most children enjoy tamarind-date chutney or sweet chili chutney because their mild flavors are enhanced by sweetness.
3. Is it possible to save chutney for later consumption through storage in the refrigerator?
Yes. Cold storage of green chutney allows it to remain fresh for a duration of 2–3 days. These two chutney types will maintain freshness when stored in the refrigerator for 5 and 7 days. Freeze for a longer shelf life.
Q4: What other vegetables can I use in pakoras?
The selection of vegetables for making pakoras extends beyond potatoes to include cauliflower (gobi) and brinjal (eggplant) and sweet corn and mushrooms and raw banana.
The best vegetables to substitute fried are cauliflower (gobi) with brinjal (eggplant) along with sweet corn and mushrooms and raw banana. Each different vegetable brings its special combination of taste along with distinctive mouthfeel to the mix.
Q5: Are pakoras gluten-free?
Batter for most pakoras consists of gram flour (besan) as this flour contains no gluten. To verify complete safety you can check your additional food items.
📝 Final Thoughts
The wide range of snacks & their varied tastes make one create an excuse or an occasion to have a go at it. The snacks that I have referred to above are tailor-made for the Winter season & the rainy season. When the outside temperature is low & the body demands something hot to cope with the cold atmosphere, these snacks come quite handy. The best part is, they are easy to prepare & very good to eat.
So next time, when you have rains, do have a look at these range of recipes and once you master the art of making snacks, you can flaunt your culinary skills to your friends and relatives by giving them these options & proudly tell them the 5 pakoras & chutneys that will blow your mind.
