Brij Pakode
Veg
Vegan
Seasonal vegetables — potato, cauliflower, spinach, or raw banana — dipped in a spiced chickpea batter and deep-fried until golden. The Brij pakode are made without onion or garlic, leaning on hing, ajwain, and black pepper for flavour, eaten with dhania chutney on rainy days.
Cuisines
Brij
Best for
Breakfast
Lunch
Build a full meal around Brij Pakode
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Gram Flour |
|
1 cup | Spinach , chopped |
|
1 medium | Onion , finely chopped |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
0.5 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Salt |
|
1 teaspoon | Carom Seed |
|
1 cup | Water |
|
— | Oil , for deep frying |
Instructions
- 1 In a mixing bowl, combine gram flour, cumin seeds, red chili powder, coriander powder, turmeric powder, garam masala, salt, and carom seeds.
- 2 Add the chopped spinach and onion to the dry ingredients and mix well.
- 3 Gradually add water to the mixture to form a thick batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, drop spoonfuls of the batter into the oil.
- 6 Fry the pakode until they are golden brown and crispy, turning occasionally.
- 7 Remove the pakode from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot with mint chutney or tamarind sauce.
Tips
Ensure the oil is hot enough before frying to prevent the pakode from absorbing too much oil.