It's the Monsoon season and I love the rains and when it rains, it's pakoda time for me and my family. Mom makes scrumptious pakodas which we all enjoy from time to time, be it a rainy day or a bright sunny day. Her's tend to be a bit on the spicy side and our guests love the way she makes it. She makes them in such a way that they are soft and spongy from the inside and crispy from outside. Her Boras are really yummy. Me too, I love and enjoy making pakodas and I do have my own way of making them. I prefer less of spice, a good amount of herbs and the use of various vegetables..... Potato slices, eggplants, pumpkin slices, ash gourd slices, raw banana, banana flower, banana stem slices, spring onions, onion rings and the list goes on. At times I go for boiled eggs, cottage cheese, fish or chicken too. I keep on experimenting and Sougri Ananba(Jute leaves) and Shilot Sougri - Roselle leaves turned out to be a delight to my taste bud when made into pakodas. Here is a picture and recipe of my Shilot Sougri Bora which I made some days ago.
Ingredients :
1. 2 cups besan( chickpea or pea flour)
2. 1 tsp. coriander powder
3. 1/2 tsp. black pepper powder
4. 1 tsp. turmeric powder
5. 1/2 tsp red chili powder
6. A pinch of Sodium bicarbonate
6. Salt to taste
7. 3 green chilies chopped finely.
8. A bunch of green coriander chopped finely.
9. A bunch of Chinese chives chopped to a length of 1/2 to 1 cms.
10. Water to make batter.
11. Broad Roselle leaves washed and drained.
12. Oil to deep fry.
Method :
Mix all the ingredients to make a thick batter. The consistency should neither be runny nor too thick. It should be such that when the leave is dipped in it the batter sticks to it. Keep aside.
Put oil in a pan and let it get heated.
Take a few roselle leaves and dip them in the batter. See that each leave is well coated and then fold the left and right sections of the leave as if arms getting folded.
Put them one by one in the hot oil and fry them in medum heat. Using a laddle try to saperate the pakodas before they get stuck to each other. At times they do get stuck but it is ok if you cannot saperate them. After the bottom side gets cooked, turn over the pakodas in the oil and fry for about a minute or until done. Take them out and drain the oil in a strainer or by placing them on kitchen tissues. Let the oil heat a bit more before you put in your next batch. When your pakoras are ready, serve hot with chutney or tomato sauce.
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