Pakoda Platter

Pakodas or bhajiya especially onion bhaji has gained international fame. Outside India, any meal in an Indian restaurant is incomplete without pakodas. It's a favourite dish of potluck gatherings.

Pakodas can be served as a snack or even during the meal. Best served hot with masala chai or other condiments such as mint and coriander chutney or some may fancy tangy tamarind sauce.

Pakodas can be made from variety of vegetables. The popular ones are onion, potatoes, green chillies. But, cauliflower, courgette, spinach, fenugreek or mix vegetables are also quite popular.

The platter which I am sharing with you has 4 different types of Pakodas. Some familiar but some with a twist. Ingredients are common but the process and due to which the appearance and texture is different. I am sure you will enjoy this delicious pakoda platter.

I am serving these pakodas as a mixed platter. But you can always serve them individually. In that case, the quantity needs to be doubled to serve 4 people.

Preparation time : 10 minutes

Total Time : 30 minutes

Serves : 4

Ingredients

Khekada bhaji (Onion pakodas)

Potato pakodas (Maru bhajiya style)

Baby spinach pakodas

Marrow pakodas

Directions

Fry pakodas as per the instructions below.

Serve hot with any choice of condiments of your choice. e.g. tamarind chutney, ketchup, chilli sauce, coriander chutney etc.

Khekada bhaji (Onion Pakoda)

These pakodas get their name due to their appearance. Khekada in Marathi (my mother tongue) means crab. They look like small crabs hence the name. These pakodas are the speciality of the place called Sinhgad. Sinhgad is a fort near Pune which has a great history and all Puneites are very proud of this place. It's a very popular destination for all people firstly due to its heritage but also once you reach the top you can enjoy panoramic views. It’s not very difficult to climb and has road to the top as well so accessible to all.

This place is also known for khekada bhaji and Dahi (Yogurt). After climbing the hill, it’s really satisfying to have hot crispy pakodas and refreshing cold yogurt served in earthen pots.

Preparation time : 10-15 minutes

Total Time : 30 minutes

Serves : 4

Directions

In a large bowl add onion slices. Make sure stem is cut so that you can separate the slices.

Keep aside for at least 30 minutes.

Add coriander powder and mix well.

Sift besan before use to make sure that there are no lumps.

Add besan and rice flour. Mix well. You need besan just enough to coat onion slices. Onion slices still can be seen. At the same time make sure mixture is not too dry. Sprinkle little water if needed just to add little moisture. Due to less besan, onions slices when added to oil get caramelised making pakodas crispy.

Heat oil in a pan. Add small portions of mixture to the oil. Do not overcrowd the pan otherwise pakodas will not cook properly.

Fry on medium heat until they are cooked and turn brown.

Potato pakodas (Maru bhajiya style)

Maru bhajia originates from Nairobi, Kenya. I have heard about it but have never tasted them. They have one shop in London as well. They are very popular, and shop is very crowded. But, after listening to the description from friends I thought they are similar to khekada bhaji. Hence, decided to give a go and turned out to be very delicious. Sharing the recipe with you here.

Preparation time : 10-15 minutes

Total Time : 30 minutes

Serves : 4

Spinach pakodas and Marrow pakodas

I have always tried different vegetables for making pakodas. Every vegetable has a different taste and texture. Once such family favourite is baby Spinach pakodas. Back home many people have sponge gourd(smooth Luffa) commonly known as ‘ghosavale’ or ‘gilke’ in their backyards or they are easily available in the market. These pakodas are made generally during festival meal. Marrow has similar texture, so I thought of making marrow pakodas. They turned out to be exactly same as Luffa pakodas. Crispy on the outside, soft inside and with very delicate unique flavour.

Both spinach and marrow pakodas can be made using same batter and the process. Any vegetables can be added to this batter especially potatoes, cauliflower.

Preparation time : 10-15 minutes

Total Time : 30 minutes

Serves : 4