A couple of days ago, I found myself in a rare moment. I was alone at home, it was pouring cats and dogs outside, and I had my favourite book in hand. The first thought that came to my mind? A cup of steaming hot coffee and some crispy pakodas would seal the deal right there! Monsoons, or the rainy season in India, is always greeted with open arms alongside copious amounts of chai and pakodas. For me though, tea has never been the caffeine of choice. I’m a java girl all through – so much so, that I’ve even converted the once tea-loving Hubby Dear who now swears that his morning can’t begin without a sip of coffee! But pakodas? I believe that rainy days and deep fried food can make any Indian swoon at the combination!
Pakodas come in all shapes and sizes and can be made with almost anything you can imagine – so let your mind run wild! Some of the classic ones include dunking bite-sized veggies like potatoes, cauliflower, chilli peppers, onions and eggplant into a thick batter of chickpea flour and spices. Another street vendor favourite is the stuffed bread pakoda that’s made by coating a spiced mashed potato sandwich in the batter before deep frying. I’ve even once, a long time ago, tried some chicken pokodas – the meat was deliciously tender and delicately seasoned.
Since the past few years, we have an unwritten but understood rule in the kitchen – no deep fried foods except for very, very special occasions. Like Puris on Diwali. Or Gobi Manchurian on Hubby Dear’s b’day week. And pakodas, when I just can’t stop thinking about them! We love pakodas of any kind, but are definitely much more partial to the ones with spinach and onions. These babies are best enjoyed piping hot dunked into some spicy chutney, or just good ol’ tomato ketchup.