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 Hot Indian Pakora and Bhajia Recipes for Monsoon

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Hot Indian Pakora and Bhajia Recipes for Monsoon

Pakora evening snacks. pakora monsoon snacks. During monsoon, our hearts start yearning for something spicy and crunchy to munch on. Even those who are very health-conscious cannot resist munching on just a pakoda or two with their evening chaai! So pakoras are perfect as evening snacks or in the monsoons. Indeed, savoury snacks like pakore are as much a part of our lifestyle as mithai is part of our culture. We have been brought up on tasty snacks like these, which accompany friendly banter, lively chats, and in general offer the perfect environment to bond with friends and family!

India is a land of diversity. As many geographical and physical diversities we have, equal diversity we have in our food. Pakodas from all over the country are famous.  Understandably, Indian cuisine offers a rather large variety of savoury snacks, ranging from bhajias to pakodas.

Indian Vegetable Pakodas for Monsoon

Crisp pakodas are simply irresistible. The aroma of pakodas being cooked can lure anyone. While some are perked up with spice powders, others make use of fresh ingredients, whole spices and herbs for a punchy flavour and aroma. Some of these are made with veggies dipped in batters while some are made with just flour-based or dal-based batters.

Hot Indian Pakodas and Bhajias for Monsoon are made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried.

Have you heard of using pumpkin to make pakoras? Try our way of making Pumpkin Pakoda. Like the Aloo Pakoda, this pakora too is a perfect tea-time snack. Grate the red pumpkin, add all the spices and besan as a binding agent and deep fry them. The enticing aroma of carom seeds, the spicy twang of green chillies, and lots more interesting shades can be noted in every bite of kaddu pakoda.

Pumpkin Pakoras, Kaddu Pakoda, Tea Snack

Pumpkin Pakoras, Kaddu Pakoda, Tea Snack

If you are in Mumbai, you must have surely tried the Mix Veg Pakoda. Mix veg pakora is a simple and easy snack. It is found in restaurants and also sold by food vendors on the streets. It is moist and soft on inside and crisp outside, unlike other pakoras. Dipped in green chutney and sweet chutney, these are truly enticing.

Our very own favourite ladies finger can also be twisted and made into a pakoda. Try the Bhindi Pakoda. Here you need to finely chop the bhindi, mix with besan and rice flour, add a host of Indian masalas and deep fry to perfection. The addition of amchur powder imparts a delectable flavour to these pakoras.

Bhindi Pakora, Bhindi Pakoda

Bhindi Pakora, Bhindi Pakoda

More Indian Pakodas for Monsoon

Paneer lovers can dig into the traditional Punjabi Paneer Pakoda. Succulent cubes of paneer tossed with a specially coated masala mixture and then dipped in besan batter and deep-fried. As spicy green chutney with it would make a mouth-watering snack during rainy season.  

 Paneer Pakoda, Punjabi Paneer Pakora RecipePaneer Pakoda, Punjabi Paneer Pakora Recipe

It’s a notion that pakodas can be made only veggies.

Try the Moong Dal Pakoda made only with dal and green chillies, crushed coriander seeds, black peppercorns and salt. Served with sweet chutney and green chutney, these Peanut Pakodas are like a dream come true, and the only reaction you can expect from your family and friends is: “More, Please!”

Moong-Dal-PakodaMoong Dal Pakoda

Poha can be used to make crisp monsoon pakodas too. Poha when soaked and used is good binding agent. Here we have combined it with aloo and a handful of spices to perk its flavour. Enjoy the snack hot and crisp with green chutney and ketchup.

If you want to try some unique bhajia for Monsoon, turn to Poha Pakode .These are equally crisp and ready in a few minutes. While this recipe makes use of grated doodhi and carrot, you can add any veggies of your choice. The tempering is the uniqueness of these bhajias.  

 Poha Pakoda, Poha Pakora

Poha Pakoda, Poha Pakora

Hot Crispy Bhajias for Monsoon

It’s raining and Kanda bhajiyas are on the top of the list in every household. These are crunchy and nothing can beat them with a hot cuppa of chai.

Kanda Bhaji, Pyaz Ke Pakode, Kanda Bhajiya

Kanda Bhaji, Pyaz Ke Pakode, Kanda Bhajiya

Banana lover can try Kela Bhajia. These bhajias are also coated with besan mixture, but taste sweet due to the sweetness of banana. The best thing is that these bhajias require no chutney. You can enjoy them hot off the kadhai.

 Banana Bhajiya, Kela BhajiaBanana Bhajiya, Kela Bhajia

Have some leftover bread? Instead of Bread Upma, opt for Bread Bhajiya. Very simple to make, it calls for only basic ingredients found in every household.

In short, there is so much on offer, you can find the perfect bhajia or pakode to suit your taste, or have a different variety each time you wish to! We offer you a selection of pakodas and bhajias that you can serve at parties, relish with friends and family, or just to pamper yourself on a rainy day.


Hot Indian Pakora And Bhajia Recipes For Monsoon



A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. The Moong Dal Pakoda, with its unique texture, is an all-time favourite ware sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans.
paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.
Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! It is interesting to note that this Crispy Potato Bhajia is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. But, there are some things you need to take care of to make sure the bhajias don’t disintegrate. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add the salt and start frying the bhajias. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai !
masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below. masala vada is an all-time favourite evening snack across Tamil Nadu. Come to South India, especially Tamil Nadu, and you cannot miss the appetizing aroma of masala vadai being fried at tea stalls in almost every street corner! It is enjoyed hot with coconut chutney and a cup of tea or coffee. You will have no difficulty in getting it, because it is available in every tea stall, most bakeries and restaurants too. However, there is nothing like homemade South Indian masala vada, made with chana dal, fennel seeds, onions and other readily available ingredients like curry leaves and green chillies. To make masala vada, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. Prepare this South Indian snack on a weekend, and you will find the whole family flocking around the stove for more of these hot and spicy vadas. Tips for masala vada. 1. Drain the soaked chana dal very well. Moisture remaining behind in the chana dal will make binding the mixture difficult. 2. Shape them flat to enjoy their crispiness. 3. Deep-fry the vadas on a medium flame so they cook evenly from outside as well as inside. Serve with Coconut Chutney or Tomato Chutney. Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with photos and recipe below.
Pakodas without besan? Just try the Rice and Peanut Pakoda and you will fall in love with it! A mix of cooked rice, crunchy peanuts and coconut bound together with rice flour and enhanced with flavour-givers like green chilli paste, coriander and lemon juice, are used to make crisp and spicy pakodas that one simply cannot resist.
bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with 20 amazing images. We have brought you a very famous Mumbai Street Food, quick evening snack and Indian breakfast which is famous and widely eaten all over India that is bread pakora. Pokara are fritters which are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more. Bread pakora is a versatile recipe and is loved by all the generations also it is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with potato filling. It is definitely a treat to your taste buds. For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener. We have divided the procedure of bread pakora into 2 steps, first to make the aloo stuffing, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes. Mixture for stuffing is ready!! Further, to proceed making the bread pakora. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Punjabi bread pakora with aloo stuffing immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney. Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste. A perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda. Enjoy bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with detailed step by step photos and video below.
Crispy and flavourful pakodas made of yam, potatoes and crushed peanuts, the Kand Aloo Pakoda is good company for a cup of hot masala chai on a cold winter’s day. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this tasty treat can be enjoyed in fasting days as well.
A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious pakodas, which have a unique crunch brought about by the yam. A teaspoon of fennel seeds along with coriander and curry leaves give the Yam Fritters a lip-smacking flavour and tantalising aroma. Just ensure that you make the pakodas as soon as you mix the ingredients, as the batter tends to get watery if left for long. The Suran Pakoda is perfect to serve as a tea-time snack .
Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful treat is made by reinforcing moong dal khichdi with besan and a few aroma and flavour enhancers like sesame seeds and coriander, shaping this ‘dough’ into balls and deep-frying till crisp. The besan helps the khichdi dough stay together and cook uniformly, while the remaining ingredients add to its taste. Serve these Khichdi Pakodas hot and fresh with green chutney, or when you are in a hurry, just a squirt of tomato ketchup.

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