A family tradition of making vegetables pakodas every Diwali, inspired by grandma and mom. The pakodas are made with a variety of vegetables and seasoned with spices, resulting in a delicious and crispy snack.
1: Slice/Cut vegetables and paneer.
2: Soak broccoli, zucchini, cauliflower, potatoes, long squash in boiled water for 8-10 mins.
3: Drain water and set aside.
4: Blend onion, green chilli, ginger garlic paste, cumin powder, garam masala powder, turmeric powder, salt into a smooth paste.
5: In a large bowl, add besan, rice flour, masala paste, crushed peppercorns, baking soda and make a smooth batter.
6: Heat oil in a pan. Put a drop of batter in the pan to check if the oil is properly heated; once heated, the batter drop should start floating on the oil surface.
7: Coat vegetables with batter and put in the pan. Don’t overcrowd the pan. Fry on low to medium heat till they turn golden, then flip and fry.
8: Strain excess oil and transfer to a plate. Keep frying till all pakodas are done.
9: Sprinkle Chaat Masala and serve with mint chutney.
