Rainy Day Pakoras and Masala Chai

Just couldnt resist my Desi genes ...As soon as I smelled the earth damp from the falling rain , it reminded me only of Pakoras and Chai or tea . Though am not a tea drinker , an occasional Masala or Karak Chai is doable!

 

Pakoras or fried spiced gram flour fritters are a very popular snack in India and one can gorge on them anytime of the day but more so when it rains! So next time , you here a slight pitter-patter on your window, head straight to the kitchen to make some of the tastiest snacks of all time and see how pleasant the rains become !

 

 

 

 

Ingredients for Pakoras

 

1 cup gramflour 

1 tsp cumin seeds 

1 tsp carom seeds

1.5 tsp crushed dried fenugreek leaves

1/2 tsp crushed red chillis

finely chopped fresh coriander leaves

a pinch of soda (optional)

Salt to taste

Chaat Masala 

Oil / ghee for frying 

 

Vegetables: Keep aside 

Sliced red Onions 

Pat dried Spinach leaves

Bite size cootage cheese, can also be sliced rectangles 

Any other vegetable - whole mushrooms , sliced brinjals , sliced potatoes , brocolli

 

 

To prepare :

 

1. Make a thick coating batter with all the above ingredients except for the oil . Heat the oil in a       wok. Let the batter lie for 15-20 minutes before preparing.

2. Dip the vegetables that you want to fry in the batter and see that it coats the entire vegetable     properly.

3. Place the vegetables in the oil and fry till golden brown. Drain .

4. Always serve hot ,sprinkled with Chaat Masala. 

 

 

 

Ingredients for Masala Chai - makes 2 cups 

 

3/4 of the tea cup of water

1 tsp Indian Darjeeling tea - loose leaf 

2 nos. green cardamom ,crushed 

1 tsp tea masala 

1/2 cup milk

Sugar to taste

 

 

To prepare:

 

1. Boil the water . Add the loose leaf tea and let it boil for 3-4 minutes .

2. Add the crushed cardamom and masala . Let it boil again for 2-3 minutes.

3. Add the milk and let it boil for 5 minutes. Keep on simmer .

4. Add the sugar and enjoy in an earthen ware cup with the  Pakoras ..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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