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Vegetable pakodas is Indian name of fitters. Instead of all purpose flour we use chickpea flour in it .

Mix veg pakodas

vegetable pakodas are perfect tea time snacks. crispy crunchy fritters taste best during rainy season. A cup of hot tea and sizzling pakodas yummmm !! I just love it .
various type of pakodas/fritters are popular in India . Bajiya is a common name of pakodas in some states and bachka in another ....enjoy  some mouthwatering day to day pakoda recipe and enjoy !!!

patato pakoda:-

patatoes.............................4 big
besan/ chickpea flour .......1 cup 
suji/ semolina ....................2 tbsp
green coriander.................3 to 4 tbsp{chopped finely}
green chilly.........................2 {chopped finely}
kasoori methi/ dry fenugrek leaves......2tsp
salt, red chilly powder as per taste
heeng./Asafoetida.............1/4 tsp
oil for frying

1. peel and wash potatoes, slice them vertically in roundels 
2. mix all the other ingredients in a bowl make a paste with water
3. beat it till fluffy 
4. put oil on fire in a pan for frying 
5. dip sliced potatoes in besan/chickpea flour batter and fry it till golden in colour

cauliflower pakodas:-
cauliflower...1 small
same besan/ chikpea flour  ingredients


1.wash and cut florets of cauliflower 
2.dip in besan better 
3.follow same method as potatoes pakodas 
4. serve hot with tea or coffee

palak ka pakodas / spinach fritters :-
palak 1/2 bunch
besan/ gram flour  batter 
oil for frying
1. pick palak leaves wash and clean properly
2. dip in besan better and deep fry
3. serve hot and crispy

brinjal  / eggplant pakoda:-

1 big brinjal ,besan batter omit kasoori methi and semolina 
oil for frying
1. slice brinjal vertically in roundels
2.dip in basan/ chikpea batter
3. deep fry and serve hot



green chilly...2 finely chopped
green coriander..4-5 strings finely chopped
besan(gram flour).....3 to 4 tbsp
Asafoetida........1/2 tsp
salt as per taste
chilli powder as per taste
oil for frying

1.slice onions thinly
2. mix all the ingredients in a bowl with sliced onion
3. bind it well put water if required or just sprinkle water
4. deep fry in hot oil if you want more crispy use mustard oil
5. serve hot with tea or coffee

stuffed mushroom pakoda / stuffed mushroom fritters
mushroom ...12 pies
same besan / gram flour batter 

For stuffing :-
paneer ...100 gm
green chilly..2
coriander..2 tbsp
salt and pepper as per taste

1. wash mushroom cut stem and keep aside
2. mix all stuffing ingredients
3. stuff mushroom with stuffing 
4. dip in batter and deep fry in hot oil
5. serve hot with red hot chutney

Bachka / black chickpea fritters:-
whenever my aunt  use to make it its really ummmmmmmmmmm..... try this

black chana./ black chickpea .......1 cup (sock overnight)
besan/ gram flour .....1/2 cup
Chopped Ginger - 1/4th cup
Carom Seeds - 2 tsp
Roasted (Sesame Seeds) Til - 1 tsp
Flax seeds - 1 tsp
Coriander Chopped - 1/2 cup
Rice Flour - 1/4th cup
Salt - to taste 
Chopped Green Chilies - 4-5
Chilly powder - 1 1/2 tsp
Water - as required (a little less than 1 cup)
Chat Masala - to taste coriander finly chopped
green chilly chopped
red chilly,amchoor powder/ dry mango powder as per taste


1. drain water from socked black chana / black chickpea 
2. dry chana and mix all other ingredients
3. sprinkle little water for binding
4. put mustered oil in a pan and deep fry chana mix balls in it
5. fry till golden in colour
6.Place on a kitchen napkin for excess oil to evaporate
7. serve hot with food.

Tori (ridge gourd) ka bachka / fritters:-


Tori (Ridge Gourd) - 4
Besan (Gram Flour) - 2 cups
Chopped Ginger - 1/4th c
Roasted (Sesame Seeds) Til - 1 tsp
Coriander Chopped - 1/2 cup
Rice Flour - 1/4th cup
Salt - to taste 
Chopped Green Chilies - 4-5
Chilly powder - 1 1/2 tsp
Water - as required (a little less than 1 cup)
Chat Masala - to taste
Oil - to deep fry


  1. Cut Tori into Roundels.
  2. Take a bowl and place the tori in it.
  3. Add gram flour and rice flour.
  4. Add to it chopped ginger and coriander.
  5. Mix in chopped chillies.
  6. Add red chilly powder and salt.
  7. Add water and mix well.
  8. Prepare a batter as to well coat the vegetables (Tori).
  9. Heat oil in a deep pan or skillet.
  10. Drop in pieces of tori and deep fry till reddish in colour.
  11. Place on a kitchen napkin for excess oil to evaporate.
  12. Sprinkle Chat Masala.
  13. Serve with green chutney garnished with green chilies 
Tips - People staying in States or Canada and other countries where Tori is not found can replace Tori with zucchini .Tori is known as Turai in many states of India.

Patra / colocassia leaves fitters :- 

  • 8 pcs: Arbi(colocassia) leaves
  • 1 cup: Besan/ gram flour
  • 2 tsp: Ginger garlic past
  • 1 tsp: Chili powder
  • 1/8 tsp :  Asafoetida  powder
  • Tamarind pulp, made from 3tbsp: tamarind
  • 50 gm: Gur/ jaggary 
  • 2 tsp: Salt to taste
  • Oil to deep fry

                    mix the gur/ jaggary  and tamarind pulp, heating a little to       dissolve the gur.
Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife. be careful as this can cut your skin.

Mix the besan, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.

Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.

Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.

Steam rolls for 15 minutes in a pressure cooker.or you can use micro safe steamer and steam it for 10 min. When cool, slice into 1"- 3" thick slices and deep fry before serving this Gujarati snack is so yum that i am sure you'll not be able to ragest it till serving

tip:- you have to be very careful with this snack cauz this can cause irritation in throat if not cooked properly


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