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peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters |

peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with 20 amazing images.



peanut pakoda recipe is a popular monsoon snack in India. Learn how to make shingdana bhajiya.

Hot, crunchy, peanut pakoras perfect for the monsoon! peanut pakora are also called shingdana bhajiyas and are a popular Maharashtrian snack.

Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and tastes. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.

The peanut pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour.

These peanut pakoras are best enjoyed with green chutney and tomato ketchup.

Pro tips for peanut pakoda. 1. Drop a spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan. 2. Deep-fry a few pakoras at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 3. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 4. Roasted peanuts add a nice crunch and flavor to pakoras. 5. Besan helps bind the pakora. 6. Adding baking soda will make the pakora soft.

The ever popular combination of piping hot peanut pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a shingdana bhajiya or two with their evening chaai!

You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda.

Enjoy peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with step by step photos.

Peanut Pakoda, Shingdana Bhajiya

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Peanut Pakoda, Shingdana Bhajiya recipe - How to make Peanut Pakoda, Shingdana Bhajiya

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

Ingredients


For Peanut Pakoda
3/4 cup roasted and coarsely crushed peanuts
3/4 cup besan (bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup shredded spinach (palak)
1 tbsp warm oil
1 1/2 tbsp finely chopped green chillies
1 tbsp lemon juice
1/4tsp baking soda
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
oil for deep-frying

For Serving
green chutney
sweet chutney

Method
For peanut pakoda
    For peanut pakoda
  1. To make the batter for peanut pakoda, in a deep bowl put peanuts, besan, whole wheat flour, spinach, oil, green chillies, lemon juice, baking powder, garam masala and salt.
  2. Gradually add 1/2 cup water and then 2 tablespoons to make a batter.
  3. Heat the oil in a deep non-stick pan, drop small spoonfuls of batter in the oil, few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  4. Serve the peanut pakoras immediately with green chutney and sweet chutney
Nutrient values (Abbrv) per serving
Energy413 cal
Protein12.8 g
Carbohydrates28.3 g
Fiber7.5 g
Fat29.1 g
Cholesterol0 mg
Sodium28.3 mg
Peanut Pakoda Video by Tarla Dalal
Peanut Pakoda, Shingdana Bhajiya recipe with step by step photos

like Peanut Pakoda, Shingdana Bhajiya
    like Peanut Pakoda, Shingdana Bhajiya
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  2. Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.

    Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a pakoda or two with their evening chaai! Indeed, savoury snacks like pakore are as much a part of our lifestyle as mithai is a part of our culture.

what is peanut pakoda made of ?
    what is peanut pakoda made of ?
  1. what is peanut pakoda made of ? See below image of list of ingredients for peanut pakoda.

batter for peanut pakora
    batter for peanut pakora
  1. to make batter for peanut pakoda, in a deep bowl put 3/4 cup roasted and coarsely crushed peanuts. Roasted peanuts add a nice crunch and flavor to pakoras.
  2. Add 3/4 cup besan (bengal gram flour). Besan helps bind the pakora.
  3. Add 1/2 cup whole wheat flour (gehun ka atta).
  4. Add 3/4 cup shredded spinach (palak).
  5. Add 1 tbsp warm oil.
  6. Add 1 1/2 tbsp finely chopped green chillies.
  7. Add 1 tbsp lemon juice.
  8. Add 1/4th tsp baking soda. This will make the pakora soft.
  9. Add 1/2 tsp chilli powder.
  10. Add 1/4 tsp garam masala.
  11. Add salt to taste. We added 1/2 tsp salt.
  12. We first added ½ cup of water. Then required 2 tablespoons more of water.
  13. Mix well.

making peanut pakora
    making peanut pakora
  1. To make peanut pakoda recipe | shingdana bhajiya | peanut pakora | peanut fritters |  heat the oil in a deep non-stick pan.
  2. Drop spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.  
  3. Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.      
  4. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 
  5. Drain on an absorbent paper.
  6. Serve peanut pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | immediately with tomato ketchup and green chutney. 

pro tips for peanut pakora
    pro tips for peanut pakora
  1. Drop spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.  
  2. Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.      
  3. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 
  4. Roasted peanuts add a nice crunch and flavor to pakoras.
  5. Add 3/4 cup besan (bengal gram flour). Besan helps bind the pakora.
  6. Add 1/4th tsp baking soda. Adding baking soda will make the pakora soft.

Reviews

Peanut Pakoda, Shingdana Bhajiya
 on 06 Jul 17 09:39 AM
5

Too good! I loved the texture, the combination of ingredients and the look - all of it. I didn''t have palak, so I added loads of coriander. With the two chutneys, this awesome snack is a must try....
Peanut Pakoda, Shingdana Bhajiya
 on 19 Jul 16 12:37 PM
5

Peanut pakoda.. this is something different.. as i have never tried.. but when i made for my guest.. they were amazed with this peanut pakoda.. and all just loved it..

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