14 mouth-watering pakodas that will make your weekend delightful

Monsoon is here and we have all the reasons to skip the gym and indulge in some scrumptious preparations that are high in calories and are literally soaked in a pool of oil to give that perfect feel of the season. Hope you got the hint that we are talking about our very own ‘Pakodas’. While the new-age cooking system calls them fritters, but the soul of this food item lies in the magic of roasted gram flour, semolina, and spices. Let’s have a look at such 14 mouth-watering pakodas that will surely make your weekend delightful.

Made in form of crispy balls, spinach pakoda requires patience in terms of preparation and cooking. First of all the fresh leaves are washed, then finely chopped and after marinating in besan batter they are deep fried in hot oil for the perfect taste.

For a change, forget the tandoori soya chaap and indulge in its deep-fried version in form of Soya Pakoda. There are street shops selling this version in your city, give it a try.

Generally served during Navratri and special occasions, this variation of pakoda tastes best when served hot with tamarind chutney and green chutney.

Monsoon season is incomplete without this variation of pakodas, that has the perfect blend of spices and tastes divine with green chutney and cutting chai.

When the king of veggies is sliced and pooled in a batter of roasted gram flour, and then dipped in hot oil, it results in crispy golden pieces that taste best with masala chai.

Now that the seafood has become a part of all the cuisines, you just can’t neglect it in form of pakoda that is more like a tempura in terms of cooking.

Colorful outside and white inside, this soft and tender pakoda variation is everyone’s favourite because of its sweet aftertaste.

After noodles burger and samosa, it’s time to relish it in form of pakoda too. If you are making at home, keep in mind that this dish calls for minimal cooking time.

There is no dish in the world that can’t have eggs in it. If you don’t trust us, try it in form of pakoda and we bet you will get addicted to it.

This variation requires a special variety of green chilli that smells like the spicy ones but is not at all spicy. You can even stuff such chillies with paneer or aloo to make Bharwa Chilli Pakoda.

If you love the new-age crispy chicken balls or fritters, then the desi version of the dish is what we call ‘Chicken Pakoda’, that is ideally served with green chutney or as they call ‘green dip’.

Whether you try the one with stuffing or just the plain ones marinated in roasted gram flour batter, this variation of pakoda is one of the ideal breakfast options that we all swear by.

Made with raw bananas, this is a traditional snack of South India and is served with sweet and salty chutney.

Regarded as bhaja as in Bengal, and pakoda in North, this soft and tender version has a sweet aftertaste that is served with khichdi on Makar Sankranti.