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Tag: Pakoras

How to make oil free Pakoras? Waterchestnut Pakoras (Singhada bhajiya)

Waterchestnuts are in season, with the rains come these decoratively arranged green jewels with a mellow ivory interior adorn the streets with numerous vendors selling them. Before we delve into making these beautiful waterchestnut pakoras, a bit about this seasonal super food.

Price point:

At 6o rupees for half a kg they aren’t exactly cheap. But their versatility and nutritional value outweighs this factor. It is a food that is consumed especially in times of fasting since it is a non-grain source.  It can also be converted into a flour (Singhada) and used much like regular flour.

Nutritive Highlights:

  • Potassium: Whats more, it is high in potassium and low in sodium, so it helps in the electrolyte balance in the body and especially beneficial for people with high blood pressure
  • Healthy Snack:Its incredibly helpful with satiety levels. 1 cup of water-chestnuts will only set you back 120 calories and is hence the perfect snack with instant energy.

  • Dietary copper: A lesser known fact is that it is rich in source of dietary copper which is required in organ and tissue functions not to mention stable oxygenation of blood.

 

Texture:

Its crunchy texture will turn to a mellow slightly firm potato like texture after cooking. What better way to enjoy them as pakoras in these rains other than maybe popping them raw.

Print Recipe
Waterchestnut Pakoras (Singhada bhajiya)
Cuisine Healthy, Indian
Servings
Ingredients
Cuisine Healthy, Indian
Servings
Ingredients
Instructions
  1. Wash and peel the waterchestnuts.
  2. Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
  3. Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
  4. Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
  5. After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
  6. Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
  7. Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.
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5 Tips to Make Extra Crispy Pakoras, Manchurian Balls

Love Pakoras? Here are top 5 tips to make your pakoras and manchurian extra crispy. Try these tips and tell us what worked best for you.

#1 Mixing Rice Flour

When making the batter for pakoras or coating fried items, mix 1 part rice flour with 1 part besan. Mixing rice flour half and half in the batter gives it a more crispy texture because of the starch in the rice flour.

#2 Adding Hot Oil

Once the frying oil is hot, add a spoonful of the hot oil in the batter. Adding hot oil in the batter makes the fried pakoras extra crispy. Make sure to place them on a paper napkin and do not cover to keep them crispy.

 

#3 Mixing Ice Cold Water or Chilled Soda

Instead of tap water, add chilled soda or ice water to make the batter. Adding cold aerated water makes the pakoras extra crispy.

 

#4 Double Coating in Cornflakes

Once the food is coated in the batter then chill in the refrigerator and roll it in cornflakes before frying. The extra crispy layer of cornflakes will make the pakoras even yummier!

 

#5 Whisk to Aerate the Batter

Whisk the batter in one direction, either clockwise or anti-clockwise to aerate the batter. Aerating the batter will makes the pakoras fluffy as well as extra crispy.

 

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Make Double Cheese Chilli Pakoras 

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