Zucchini Pakoda / Pakora

For the last alphabet ‘Z’, I am presenting these Zucchini Pakoras, one of kiddo’s favorite.  Zucchini Pakoras are perfect tea time snacks or party/potluck appetizers and it is prepared with Zucchini(obviously), Onions and Chick Pea flour combined with other spices. It’s a quick fried snack that can be prepared under 30 minutes.

As I wrote lengthy post for the past two days (Xanthan Gum and Yam Roast), I thought I will keep this post short and sweet err savory. :-) In Tamil, Zucchinis are known as Seemai Suraikai. Zucchini is versatile veggie like potatoes and it aptly fits in any cuisine. I have tried Zucchini kootu/dal and Tikki  before and as I mentioned in my first post of this BM journey, I wanted to cover all the meals and menu items of TN cuisine as much as I can. Pakoras are one of the popular items in road side tea stall. You can fine thool pakoda, onion pakoda and many other varieties. In my Patnam Pakodi recipe, I have mentioned about name relation between Patnam pakoda/Pakodi and Madraspattinam.  This pakoda recipe and the Patnam Pakodi recipes are completely different.

The addition fennel seeds give a nice masala flavor to this pakoda. Also rice flour adds crispiness and baking soda helps in the puffing up the pakoda while frying. For this recipe, I didn’t use much water. Zucchini has lot of water content and I didn’t squeeze the water from the grated zucchini. I used the zucchini water to mix the batter. Do not let the batter sit for a long time. Fry the pakoda right away as Zucchini oozes out lot of water.

 Without any further delay, here is the recipe for Z – Zucchini Pakoda.       

Ingredients:

• Zucchini – 1
• Chopped Onion – 1/4 cup
• Besan/Chick Pea Flour –  1 cup
• Rice flour – 1 tbsp.
• Baking Soda – 1/2 tsp
• Salt – 1 tsp
• Red chili powder – 1 tsp
• Fennel Seeds – 1 tsp
• Water – 3 to 4 tbsps
• Oil – for frying

Prep Work:

• Sift the besan/chick pea flour.
• Peel the Zucchini skin and grate them.
• Finely chop the onions and we need about ¼ cup of chopped onions.

Steps:

• In the pan or kadai heat the oil for frying in medium flame. Meanwhile you can prepare the batter.
• In a wide bowl, add the besan/chick pea flour, salt, red chili powder, rice flour, baking soda, fennel seeds, chopped onion, and grated zucchini. (Everything except water and oil)

• Do not add water initially. Mix them well. The water from zucchini will help to bind and bring all the ingredients together. If you feel, the batter is still thick, drizzle some water and mix again.

• Once the oil is hot, take small portion of the batter and slowly drop it in oil. In one batch I tried up to 4 small Pakoras.
• Let them fry till they turn golden brown or until the oil bubble sound ceases.

• Take them out and let it sit in the tissue paper to remove the excess oil.
• Repeat the same with the remaining batter.

That’s it. Yummy pakodas are ready. I served this with ketchup. You can also serve this with coconut chutney.

Notes:

• Adjust the salt and spice according to your preference.
• Make sure the oil is medium heat before frying. This ensures soft, crispy and well-cooked pakodas.
• Do not let the batter sit for a long time. Fry the pakoda right away as Zucchini oozes out lot of water.
• Also if you feel the batter is soggy, add more rice flour or chick pea flour. In that case adjust the salt and spice.
• Fennel seeds and baking soda are optional.
• If you are adding water, just drizzle and mix the batter.
• Other veggies can be added to prepare mixed vegetable pakoras.

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Zucchini Pakoda / Pakora

Total Time

30 mins

 

Zucchini Pakoras are perfect tea time snacks or party/potluck appetizers prepared with Zucchini, Onions and Chick Pea flour combined with other spices. It’s a quick fried snack that can be prepared under 30 minutes.

Author: Srividhya

Ingredients

• Zucchini - 1
• Chopped Onion - 1/4 cup
• Besan/Chick Pea Flour - 1 cup
• Rice flour - 1 tbsp.
• Baking Soda - 1/2 tsp
• Salt - 1 tsp
• Red chili powder - 1 tsp
• Fennel Seeds - 1 tsp
• Water – 3 to 4 tbsps
• Oil – for frying

Instructions

Prep Work

1. Sift the besan/chick pea flour.
2. Peel the Zucchini skin and grate them.
3. Finely chop the onions and we need about ¼ cup of chopped onions.

Steps

1. In the pan or kadai heat the oil for frying in medium flame. Meanwhile you can prepare the batter.
2. In a wide bowl, add the besan/chick pea flour, salt, red chili powder, rice flour, baking soda, fennel seeds, chopped onion, and grated zucchini. (Everything except water and oil)
3. Do not add water initially. Mix them well. The water from zucchini will help to bind and bring all the ingredients together. If you feel, the batter is still thick, drizzle some water and mix again.
4. Once the oil is hot, take small portion of the batter and slowly drop it in oil. In one batch I tried up to 4 small Pakoras.
5. Let them fry till they turn golden brown or until the oil bubble sound ceases.
6. Take them out and let it sit in the tissue paper to remove the excess oil.
7. Repeat the same with the remaining batter.
8. That’s it. Yummy pakodas are ready. I served this with ketchup. You can also serve this with coconut chutney.

Recipe Notes

Adjust the salt and spice according to your preference.
Make sure the oil is medium heat before frying. This ensures soft, crispy and well-cooked pakodas.
Do not let the batter sit for a long time. Fry the pakoda right away as Zucchini oozes out lot of water.
Also if you feel the batter is soggy, add more rice flour or chick pea flour. In that case adjust the salt and spice.
Fennel seeds and baking soda are optional.
If you are adding water, just drizzle and mix the batter.
Other veggies can be added to prepare mixed vegetable pakoras.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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