Sunday, 14 April 2013

Baked doodhi pakoda

      Pakodas... hmm... the word itself makes one mouthwater, carving for an deep-fried appetizer had along with evening tea or just as an snack.  The best thing about pakodas are that they can be combined with any sort of vegetable or mixed vegetable and establish themselves accordingly.  Onion pakodas are one of the famous snack item in chettinadu cuisine.  The easy-peasy ingredients readily available on any Indian kitchen had made this dish dominant.

    Though these are done on rainy or chill seasons, they can also be had in summer.  I had bottlegourd left in refrigerator, and decided to make use of it in pakodas.  And yes, baked my pakodas due to diet concern :) lolzzzzzz   But, what surprised me was that the  baking did show the same crispiness obtained on deep-fried concept.  So, why don't we put hands together and join to do an healthy, evening snack

Ingredients required

  • Grated bottlegourd - 2 cups (squeezed to release out excess water, the water squeezed is collected and is used later)
  • Besan - 1 cup
  • Rice flour - 1/2 cup
  • Plain drinking soda - 2 tsp
  • Finely chopped green chilly - 1
  • Crushed ginger - 1 tsp
  • Salt - 1/2 tsp
  • Chilly powder - 1/2 tsp
  • Dhanya powder - 1 tsp
  • Oil - 2 tsp
  • Hing/perungayam - 1/2 tsp


Atfirst, mix besan, rice flour, green chilly, ginger and remaining spices.    This called as  pakoda mix, should be uniformly coated on grated doodhi pieces, if not just sprinkle squeezed doodhi water to make pakoda mix accordingly.. Careful while doing this, because we dont want too liquidy batter.  Lateron, add grated bottlegourd, oil and soda

Then, spread individual gratings on foil lined tray and bake at 185 degree celsius for 20-25 minutes.  Spare sometime, taking them inbetween and turning them upside down. (This ensures uniform baking)

Now, ur pakodas are ready.... Trust me, there is nothing better than munching these hot pakodas with tea on saturday evening.... :)

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