Pumpkin Pakoras, Kaddu Pakoda, Tea Snack
by Tarla Dalal
pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images.
You would have tried pakodas with loads of ingredients ranging from cashew and peanuts to onion and kand. But, have you ever dared to add grated pumpkin to the pakoda mix? Try pumpkin pakora right away and get ready to be amazed.
Yes, the pumpkin pakora is a totally awesome snack, ideal to have with hot tea or coffee in the evening. kaddu pakoda is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix.
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. Finally, a sprinkling of chaat masala is the master stroke that seems to boost every other flavour. Enjoy these kaddu pakoda hot and fresh!
Notes on kaddu pakoda recipe. 1. Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying. 2. Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil.
You can also try other pakoras like Chinese Pakoras , Rice and Peanut Pakoda or Urad Dal and Onion Pakodas.
Learn to make pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with step by step photos below.
Pumpkin Pakoras, Kaddu Pakoda, Tea Snack recipe - How to make Pumpkin Pakoras, Kaddu Pakoda, Tea Snack
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Pumpkin Pakoras
1 cup grated red pumpkin (bhopla/ kaddu)
1/2 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/4 tsp carom seeds (ajwain)
1/4 tsp chilli powder
1/2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
oil for deep-frying
1/2 tsp chaat masala for sprinkling
For Serving With Pumpkin Pakoras
tomato ketchup
For pumpkin pakoras
- For pumpkin pakoras
- To make {span class="bold1"}pumpkin pakoras{/span}, combine all the ingredients in a deep bowl and mix very well using your hands.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Sprinkle chaat masala evenly over the {span class="bold1"}pumpkin pakoras{/span} and toss gently.
- Serve the {span class="bold1"}pumpkin pakoras{/span} immediately with tomato ketchup.
Pumpkin Pakoras, Kaddu Pakoda Recipe Video by Tarla Dalal
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To make pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | in a deep bowl, take grated red pumpkin. Red pumpkin or lal bhopla/kaddu is a rich source of carotene. It is majorly used in South Indian curries and stews.
- Add besan to the same bowl. This is the most popular flour used as a binding in many pakoda recipes.
- Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying.
- Add the coriander.
- Now add chopped green chillies. The quantity can be adjusted as per your preference.
- Now add carom seeds. Alternatively, you can also add cumin seeds. They provide a very nice flavour to the batter.
- Add chilli powder, ginger-garlic paste and salt to taste.
- Using your hands mix well to make a batter without using any water.
- Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil.
- Turn them around ones and fry till it turns crisp and golden brown in colour from both the sides.
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Repeat step 9 to deep-fry more pakoras. Drain pumpkin pakora | kaddu pakoda | bhopla pakoras | red pumpkin fritters | on an absorbent paper. You can deep-fry 8 to 10 pieces at a time.
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Sprinkle chaat masala over it to make it tastier. Toss pumpkin pakora | kaddu pakoda | bhopla pakoras | red pumpkin fritters | gently so the masala spreads evenly.
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Your crispy bhopla pakoda are ready. They taste amazing as it is without any chutney or codiment.
| Energy | 299 cal |
| Protein | 9.8 g |
| Carbohydrates | 31.3 g |
| Fiber | 6.9 g |
| Fat | 14.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 302.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 3.8 mg |
| Folic Acid | 69.4 mcg |
| Calcium | 32.9 mg |
| Iron | 2.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 34.6 mg |
| Potassium | 395.6 mg |
| Zinc | 0.9 mg |
These pakoras are not only easy but taste very nice and when chaat masala is sprinkled it is a perfect tea snack, hot and crispy...