Generally all my fritter innovations starts with my refrigerator cleaning 😛 😀 I had some french beans and spring onions left over and it was starting to wilt. Instead of regular rice or curries, I decided to make snacks from them. With rainy season on, it’s always fun to munch on pakoras (fritters) with steaming cup of masala/ginger tea and a good book to read.
These Fritters are so crunchy that none would believe it’s made from French beans and Spring onions. To be honest, I was munching on them while preparing them. I just tasted one , then couldn’t stop myself from eating it.. ..the next time , I should bake the fritters instead of deep frying them. I have Zero oil fritter recipe coming up. Meanwhile enjoy these crunchy delish pakodas
In India, Pakoras/Fritters are usually made with Besan (Gram flour/Chickpea flour), when this is deep fried , it can cause stomach bloating hence adding Ajwain (Carom Seeds) to fritters is essential. Ajwain helps in digestion and is good for health, in addition it renders taste to fritters. Besides these are easily available in stores
*Instead of chili powder, you can use green chilies. Rice flour adds additional crispiness to pakoras, so do not skip it. You can always adjust spices as per taste buds
Preparation time: 10 mins Resting time: 20 mins Cooking time: 15 mins
- 11/4 cup French beans chopped
- 3/4 cup Chopped Spring Onions (both green and white)
- 1 cup besan/gram flour/chickpea flour
- 1/4 cup rice flour
- Salt and pepper to taste
- 7 tbsp water
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1/4 teaspoon Ajwain (Carom Seeds)
- 1 tbsp ginger garlic paste
- 1/4 teaspoon chat masala
- 1/4 teaspoon Fennel powder/Cumin powder
- Oil for frying
Steps to prepare
- Add red chili powder, garam masala, salt, fennel powder, pepper, ginger garlic paste in a bowl. Mix well.
- Add French beans and spring onions to the bowl.
- Using fingers, rub the spices on the veggies. Coat it well. Keep it aside for 20 minutes
- Add flours,ajwain to the veggies.
- Add water, 2 tbsp at a time and mix well so that it is well coated with both masala and flour. Add additional water only if mixture is too dry. If batter becomes thin, veggies will not be well coated with flour and spices
- Drop spoonful of mixture in hot oil
- Fry pakoras until golden brown over medium heat. Fry them in in batches
- Allow excess oil to be absorbed by Kitchen towel.
- Sprinkle chat masala on top· Serve hot with sauce or ketchup or Mayo/Green chutney