Kondakadalai Sambar | Chickpeas Sambar | Sundal Kuzhambu(Vegan)

Kondakadalai sambar is made from boiled chickpeas simmered in tamarind extract and Sambar powder . Kondakadalai sambar is also called as Sundal Kuzhambu  .

This sambar comes in handy when we have run out of vegetables in our fridge. Chickpeas/Kondakadalai is rich in protein and hence can be included once a week as part of our regular meal plan.

 In India, during the monsoon season  manh families abstain from consuming fresh vegetables during monsoon (chaaturmas vrat) and follow a very Saatvik diet and use a lot of legumes like Lobia / karamani / cow peas, whole green gram /payar , rajma /kidney beans etc as part of their daily cooking .  While we are talking of vrat and saatvik food,I highly recommend that you all must check out my fellow blogger Poonam's Janmashtami Bhog Thali . 

Amma would normally make either Lobia /Karamani Sambar or Kondakadalai sambar atleast once  a week without fail . This sambar tastes delicious with a simple stir fry like Chou chou stir fry , cabbage poriyal , beans poriyal and likes.This sambar doesn't make use of onion or garlic hence it is perfect for preparing and consuming on any festive days where we follow a Saatvik bhojan .

Soaking Time - 6 to 8 hrs 
Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 3 to 4 

Ingredients

50 grams of chick peas/kabuli channa /Kondakadalai 
3 tbsp Sambar powder 
Lemon sized tamarind soaked in hot water 
1 cup thoor dhall /thuvaram paruppu cooked and mashed well.
1/2 tsp red chilli powder 
1/2 tsp haldi powder 
Few curry leaves 
Fresh corriander 
Salt as needed
Pinch of jaggery 
1 tsp oil 
1/2 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Soak the chickpeas overnight in sufficient water . In the morning drain the water, wash it once more and pressure cook with sufficient water for 4 to 5 whistles on medium flame . Let the pressure release naturally. 
• Strain the cooked chickpeas through a colander . You can use the water to knead dough for rotis or in vegetable stock etc . 
• Prepare tamarind extract using the soaked tamarind and filter it. 
• In a thick bottomed pan , add the cooked chickpeas /Kondakadalai, add the tamarind extract alongwith 2 cups of water ,haldi and chilli powder.Boil it until the raw flavor the raw tamarind is lost . 
• Add the sambar powder jaggery and cooked thoor dhall along with some fresh curry leaves and bring to a rolling boil. Adjust salt if needed . You may also add some sambar powder if you would like your sambar to be a little spicy .
• Prepare tempering by splattering mustard seeds in hot oil and pour it over the sambar . Garnish with fresh corriander leaves. 

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Curry Podi | Poriyal Podi (spice blend for veg stir fries)

 Curry podi / Kari podi is a quintessential spice blend in a Tambrahm household . Curry/Poriyal here means a vegetable stir fry and Podi in Tamil means powder . 

Curry podi is used in Brinjal stir fry popularly known as kathrikai podi pota curry. I use this curry podi while making potato roast or even raw banana roast . The nutty flavor and texture from the lentil in the podi gives a nice punch to the poriyal and enhances the taste. 

To make curry powder  3 basic ingredients viz channa dhall , dhaniya (corriander seeds) and red chillies are roasted and ground to a semi fine powder . In addition to these ingredients some recipes also make use of curry leaves,  few fenugreek seeds and at times a combination of udad dhall and channa dhall . 

The lentils add a nice crunch and volume to the spice powder while dhaniya gives it the perfect flavor . Today the recipe which I am going to share is what my amma used to make . Amma would make a delicious vazhakkai (raw banana) curry using this podi . I shall share the recipe of it very soon . I would wait to have that crispy banana curry with chilled curd rice and trust me it is a total match made in heaven . 

You can also use this podi to thicken up the vethakolambu or even sambar incase you feel it is has become runny for some reason.

Preparation Time -5 mins
Roasting Time - 7 to 8 mins
Complexity - easy 

Ingredients 

1 cup dhaniya /corriander seeds

1/2 cup channa dhall/gram dhall

Few  curry leaves 

5 to 6 dry red chillies 

Pinch of asafoetida (skip for GF ) 

1 tsp oil 

Method 

• Heat the oil in a pan and roast the channa dhall till it turns golden brown and take it out on a plate .
• Next roast the corriander seeds , red chillies and curry leaves until they turn crisp.  The corriander seeds will let out a nice aroma once it is roasted to perfection. 
• Allow all the roasted ingredients to cool down for a while and then blend it into a semi fine powder along with asafoetida. 
• Cool the blended powder and store it in an airtight container and use as and when needed .

Some other flavorful spice blends used in South Indian recipes used in variety of recipes is listed below .

• Pudina podi (mint leaves spice powder)

• Karvepillai podi (curry leaves spice powder)  {video recipe}

• Idli milagai podi

• Thengai podi (coconut spice powder)

• Hurigadle podi (chutney dal spice powder)

• Paruppu podi (dhall rice spice  powder)

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Gokulashtami | जन्माष्टमी | Shri Jayanthi | Paancharatra Sri Jayanthi

 Gokulashtami/ Janmashtami (जन्माष्टमी) is a Hindu Festival celebrated to rejoice the birth of Lord Krishna . It is an annual festival and falls in the month of August - September as per Gregorian Calender and if we go by Hindu Almanac it falls in the month of Shravana or Bhadrapada (aadi or aavani as per Tamil calender)  depending on when the Ashtami Thithi coincides with Rohini Star during the Krishna Paksha . Krishna paksha is the phase from Full Moon day to New Moon day (Waning period) .

Those following the Pancharathra Aagama shashthra  emphasize more on the Rohini Nakshatra ,the birth star of Lord Krishna for celebration of Krishna Jayanthi .  It is commonly called as Pancharathra Sri Jayanthi and in 2023,it falls on 7th September 2023 while the others will celebrate on 6th September. 

**post updated with new recipes on 30th August 2023

Lord Krishna is considered to be the 8th avatar (incarnation) of Lord Vishnu.  Lord Krishna as we all know was  very cheerful ,bubbly and naughty as a child and the image that comes to our mind is of baby Krishna with a handful of butter , pranking and playing around with Gopikas 

There is no doubt that Krishna Bhagwan is everyone's favorite and hence his birth is celebrated with pomp,cheer and gaiety at homes as well as temples. 

People at home decorate the idols of  Krishna with flowers ,tulsi and fragrant garlands and also symbolically decorate a small cradle with an idol of baby Krishna to welcome his birth. 

In south India ,we draw Rangoli outside our home and also draw small baby foot steps from the main entrance till the pooja stand inside  as a mark of welcoming a little crawling Krishna into our homes .we call it as Krishnar Paadam in Tamil. 

We prepare and offer many goodies that are Kaanha ji's favorites especially made out of milk,butter and ghee which were his eternal favorites.  Offerings made from Aval/Poha/Beaten rice is a must as Aval is symbolic of prosperity and  pure friendship or Saakhyam between Krishna and Sudama . 

In Maharashtra and Gujarat Sabudana Vada ,Sabudana Chiwda , Faraali Pattice are some of the items made as part of Chappan bhog and offered ..chappan bhog is an elaborate offering of 56 items to the Lord .

Today in this post ,I am sharing links of sweets and savories which are made in most South Indian homes unfailingly every Krishna Janmashtami and offer it to the our dear Maakhan Chor .

Sweets 

Navaneetham/Navneeth/Makkan Mishri

Ambalapuzha Paal Payasam (Milk Kheer) 

Kesar Badam Doodh

Aval Payasam with coconut milk (Poha kheer - Vegan )

Aval Payasam with milk (poha kheer)

Therattipaal (Milk Fudge) 

Coconut Barfi 

Maa Ladoo 

Panchamritham 

Dry Fruit Payasam

Badam Kheer 

Jackfruit Nei Appam

Savories 

Uppu Seedai  (small deep fried rice balls)

Vella (sweet) Seedai

Butter Murukku 

Mucchore  / Manamkombu

Thengol / Thenguzhal (Honey pipes) 

Kodubale 

Ribbon pakodam

Thattai 

Poha Chiwda / Aval Mixture (Beaten rice crispies )

Thayir Vadai (Dahi wada) 

Paruppu Vadai (Dal Vada) 

Thayir Aval / Gopalkaala

There is no particular hard and fast rule as to what one needs to offer ,if you are pressed for time or circumstances prevent you from offering an elaborate spread ,you can just offer

 Navaneetham/Makkan Mishri (Butter & sugar) and Gopalkaala/ Thayir Aval (Beaten rice and curd) along with Tulsi leaves . TULSI is very scared for Lord Krishna and he loves and accepts anything that is offered whole heartedly with pure devotion.

Any offering using Aval/Poha is considered very auspicious and special for Lord Krishna as his close friend Sudama/Kuchela offered him Aval when he met Lord Krishna after ages . It symbolizes a deep bond of love.

We Generally offer 5 varieties of fruits,curd ,buttermilk,plain milk, thamboolam (betel leaves , betel nuts) and Sukku Vellam (Ginger jaggery) without fail.  

Sukku Vellam & Navaneetham - Krishna Janmashtami special

 Sukku Vellam and Navaneetham are two most important offerings made on Janmashtami or Gokulashtami . This year Janmashtami is on the 30th August 2021 and today we shall these two simple yet important offerings made to Krishna Kanhaiyya . 

I never thought of recording this as a blog post until a few of my friends kept asking me about these two recipes after they savored it as prasadam at my home .

It is said that if one is unable to make a huge and lavish spread of offering for Lord Krishna it is best to offer ChukkuVellam,Navaneetham and Thayir Aval (Gopalkaala) .

Most of the goodies made for Janmashtami are centered around ghee ,butter and aval (poha) as they are most loved by Krishna .

This time I plan to make Aval Ladoo from Narmadha's blog while you may want to try Poha Chiwda/Aval Mixture and Vegan Aval Payasam from my collection. 

Chukku Vellam or Sukku Vellam is a mixture of dry ginger powder and jaggery.   Needless to say ginger is very useful to aid digestion especially after eating a heavy meal . Since we normally offer a grand spread of goodies as prasad to Kutty Krishna, it is best to take one small portion of sukku vellam after the heavy indulgence.

A small folklore associated with sukku vellam which I have heard from my elders -  since Devaki was just in her post partum/delivery phase ,this ginger jaggery mix would help her in digestion. Hence it is included as part of Janmashtami special offering. 

Sukku /Chukku Vellam shouldn't be confused to a traditional drink from Kerala known as chukku vAllam which is ginger infused warm water . Vellam in Tamil is jaggery while VAllam in Malayalam means water .

 

Navaneetham is very simple but delicious prasadam made from butter .

Lord Krishna's love for milk,butter ,curd and all his pranks with the Gopikas to get hold of the fresh butter from their homes is well known and we all have loved reading those. To make navaneetham ,you have to do is mix the butter ,powdered sugar , cardamom powder and offer it to baby Nandalaala .

Some more savories which we make at home unfailingly for Janmashtami 

Uppu Seedai

Butter Murukku/Benne Murukku

Mucchore / Moong dhall Chakli / Manam Kombu

Thenguzhal 

Kodubale

Ribbon Pakoda

Ingredients 

Sukku Vellam

2 tsp dry ginger powder 

1/4 cup powdered jaggery 

1 cardamom /elaichi

1 tsp melted ghee 

Navaneetham

4 tbsp soft unsalted butter 

3 tsp powdered sugar 

1/4 tsp cardamom powder

Method

Sukku Vellam

• Pulse the ginger powder,jaggery and cardamom in the blender for a minute .
• Transfer it to a plate,add the melted ghee ,mix well and roll it into small balls .

Notes

• Donot consume more than one ball in a day as ginger has a tendency to increase body heat and may leave you feeling uneasy. 
• You can also use dried ginger (shunti) .in that case first powder the whole dried ginger in the mixie and then add the jaggery to it .

Navaneetham 

• Let the butter to soften at room temperature. 
• Mix in the powder sugar,cardamom powder with butter and offer it. 

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Mambazha Pachadi | Sweet Mango Relish - Vegan Sadhya special

 Pon Onam is round the corner and enjoying a lavish spread of Sadhya is just inevitable. Those of you who know me and follow my blog , are definitely aware of my love for Kerala cuisine and how much I love preparing it as a part of my daily cooking.  This  year Onam is on Saturday the 21st August 2021. Being a weekend it is the best time to cook and enjoy the elaborate spread with Family . 

Wishing all my readers a very Happy Onam and a blessed time with family and friends.

Mambazha Pachadi is spicy ,tangy delicacy made using ripe mangoes. You can use any ripe mango that is sweet. Try to avoid mangoes that are still unripe or have a sour taste as it will spoil the taste of the complete recipe.

Mambazha pachadi compliments a simple molagootal or velarikkai kootu very well . You can also mix it with hot rice and savor it with papads or even enjoy with some nice hot chapathis .

This year with Onam falling in August, it is still possible to get hold of some ripe mangoes as the markets are having their last lot of fresh,sweet mangoes. I have preserved one mango from the last batch to make this delicious mambazha Pachadi for Onam .

In case you are unable to have access to fresh ripe mangoes you may replace it with red pumpkin/parangikkai / mathhan . When red pumpkin is used this recipe is called as Mathan Pachadi or Aanai Pachadi. 

 [Sadhya recipes on the blog. Click on the individual items below to get detailed recipe]

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Cabbage thoran (coconut based curry)
• Beans carrot thoran
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Sambaram / Mor 
• Nendran Chips
• pappadam , pickle,curd etc

Preparation Time - 10 mins

Cooking Time - 20 mins

Complexity - simple 

Serves - 2 to 3 

Ingredients 

1-2 medium sized ripe mango 

1/2 cup fresh coconut grated 

1/4 tsp mustard seeds 

2 green chillies 

1/4 tsp jeera 

2 dry red chillies 

1/4 tsp red chilli powder 

1/4 tsp haldi powder

2 tbsp coconut oil

1/4 tsp fenugreek seeds/methi 

Few curry leaves 

Method 

• Grind the fresh coconut, green chilli, mustard seeds and jeera to a fine paste by adding required amount of water .
• Peel the mango and cut them into medium sized chunks and boil it with salt, haldi powder and red chilli powder until it turns soft . Mash it lightly ,it must be pulpy at the same time the chunks must be visible.
• Add in the ground paste , some water and bring it to a rolling boil until the raw flavor of coconut is lost.  Do it on medium flame and stir occasionally to avoid burning .After adding coconut paste there is a tendency for the gravy to stick to the bottom of the vessel and get charred . Adjust salt if needed.
• You may add a spoon of jaggery powder at this stage and get it off the stove.
• Heat the coconut oil ,temper it with mustard seeds,fenugreek ,fresh curry leaves and red chillies . Pour this tempering over the mambazha pachadi and mix well before serving .

Tips 

You may also add a tbsp of thick tamarind paste while simmering the gravy .this gives a nice tangy flavor to the pachadi .

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Tomato Poha | Tomato flavored flattened rice flakes

Tomato Poha is yet another versatile breakfast item and can be made quickly  with all the basic ingredients in our pantry. As much as we all love the Kanda Batata Poha or Batata Poha , Tomato Poha is an ideal snack to be packed for school or office lunch box. The tomatoes give the poha a nice moist texture and also the tanginess is a perfect treat to the taste buds at lunch time . As this recipe doesnt use onion or garlic this can be made for breakfast or even served as prasadam during Pooja Days or Functions.

I first tasted tomato poha during one of my school picnics from my friend's tiffin box . One spoonful and I instantly fell in love with this delicious and tasty poha .  Thakali Poha was soft,moist and succulent and we did not need any accompaniment like dahi or chutney to go along.

That picnic was a memorable one because of all the fun we had at the theme park and  the most awaited picnic lunch time, which we as kids waited eagerly  .She loved my mom's signature Mini Podi Idlis while I loved her Poha ,so from then on it was an unsigned agreement between us friends that we would carry extra share of idlis and poha even on regular days for our school recess time .

 I make poha very frequently for our breakfast at home and Tomato Poha along with Puli Aval/Gojjuavlakki , Batata Poha and Choora Matar come in rotation and we at home love to have it hot hot just off the pan .  Next on my to do list is Kalyani's Indori Poha . This has been bookmarked for a very long time but I somehow have not been able to put all the pieces together, fingers crossed I hope to try it soon .

Coming to Tomato Poha / Thakali Aval, a few small tricks will get you the best poha and even a non poha lover will begin to love this sumptous and filling snack . Remember to use medium thick poha and wash it thoroughly . Give it sufficient resting time , this ensures the poha absorbs the water and remains moist . If you find the soaked poha too dry, sprinkle some water generously and mix it well with your fingers.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves  - 3 
Complexity - simple

Ingredients

7 fistfuls/handfuls of medium thick poha 
2 -3 green chillies
handful of groundnuts
2 medium sized tomatoes deseeded and chopped
few curry leaves
fresh corriander finely chopped
5-6 tbsp oil
1 tsp mustard seeds
1/2 tsp jeera
1 tsp haldi /turmeric powder
pinch of asafoetida (skip for GF)
lemon juice from 1/2 lemon
salt as needed
1 tsp sugar

Method

• Wash the poha using a colander to remove any husk or dust particles. Spread the poha on a wide plate or bowl and let it rest for 10 mins.
• Meanwhile, heat the oil and fry the groundnuts until crisp, followed by the mustard seeds, jeera, green chillies,curry leaves and asafeotida.
• Add in the turmeric and saute the tomatoes until soft and mushy. Add salt as much needed .
• Once the tomatoes have turned mushy, add the washed poha and toss it carefully and mix it well. Sprinkle handful of water and cook covered for 7 to 8 mins. This covered cooking ensures that the poha will remain soft and moist even when packed for long time .
• Lastly add the lemon juice, sugar and fresh corriander mix it gently and serve it hot with a beverage of your choice.

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Baked Nippatu (crispy crackers) - Mini Bites

 Nippatu is a traditional delicacy from Karnataka and is very similar to Thattai of Tamil Nadu. 

Nippats are mostly deep fried and prepared unfailingly for Ganesh Chaturthi and Diwali . I shall post the fried version of nippat sometime soon .

I say it is similar because there is a difference in the set of ingredients that go into the making of Nippat and Thattais . 

If you have lived in Bangalore even for a few days, you surely could not have missed enjoying some baked treats at the Iyengar Bakery outlets spread across the length and breadth of the city.

Iyengar Bakeries are known for their melt in mouth Khara Biscuits,  Veg Puffs, Dilpasand,khara buns and my all time favorite Baked Nippats . 

Baked Nippats are ideal for weight watchers since we skip the deep frying but my 2 cents is do not compromise on the quantity of butter and hot oil that needs to be added to the Nippat dough to achieve the perfect crunch and crackling effect .

The crispy and crunchy baked cracker is a burst of flavors with each bite.  Nippats are a perfect treat for evening snacks with tea or coffee . The ones we get at the bakeries are big in size ,but I have tried to make mini Nippats  for the ease of serving as well as eating . If you want to make the Nippats big in size just as we get in the Bakeries, then use a bigger cookie cutter to get the desired shape. 

Preparation Time - 10 mins
Resting Time - 10 mins
Baking Time - 20 -25 mins 
Makes - 18 to 20 nippatus
Complexity - medium 

Ingredients 

1cup maida / APF 
1.5 tbsp salted butter (room temperature)
2 tbsp cooking oil
2 tsp powdered sugar 

1/2 tsp baking powder 
2 green chillies 
Handful of fresh corriander
Few mint leaves (optional)
Few curry leaves 
2 tsp white sesame seeds /til / ellu (skip if allergic)
1/2 tsp cumin seeds/jeera
Salt if needed 

Pinch of asafoetida 

Method

• In a small mixie jar , pulse the green chillies ,mint leaves, curry leaves and corriander to a coarse paste .Alternatively ,you can finely chopped all these if you donot want to pulse them . I like the light green yellow color of the nippats after baking ,hence I prefer to add the chilli paste.
• Sieve the maida, baking powder, Asafoetida and powder sugar into a wide mixing bowl.
• Add the softened butter,chilli paste,jeera and sesame seeds to the sifted flour and mix gently with your fingers to form a crumbly mixture. 
• Heat the oil in a small pan until it gets really hot and the pour the oil over the crumbly mixture . The mixture will begin to sizzle . Use a fork and incorporate the hot oil into the flour . Donot use your fingers as the oil will be really hot . 
• At this stage check for salt and if you feel salt is less,add as required and mix it well .
• Gradually add water little by little and form a stiff dough.  Cover the dough and let it rest for 10 mins.
• Meanwhile preheat the oven to 180 degree celsius .
• Arrange a baking tray with parchment paper and keep ready .
• Take a small portion of the nippat dough and roll it into a thick roti . Take a cookie cutter or a small lid and mark deep cuts . Prick each nippat with a fork and make holes .
• Arrange these cut nippatus on the baking tray and put it in the oven at 180deg for 15 min .
• The base of the Nippatu would have become nice and crisp, if it is not browned continue to bake for another 2 or 3 mins at 180 degrees again .
• Remove the Nippats and let it cool until it reaches room temperature. They will become crisp and crunchy . 
• Repeat the same step for all the dough that is remaining and carefully store the baked Nippats in an airtight container. 

Tips to remember 

• I have used the convection mode of my microwave oven to bake these nippats .
• If you are baking for the first time on your convection microwave oven ,pls read the user manual to make sure how your oven works .
• You may use 1/2 cup maida and 1/2 cup whole wheat flour if you donot want to use maida .
• Half way through baking keep an eye on the nippats so that it doesn't burn.  Heat settings at times differ from oven to oven.

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Rava Pakoras | Semolina Fritters

 Onset of monsoon is a pleasure in many ways . The weather becomes pleasant, the foliage looks fresh , rivers and dams start overflowing and most of all it is a good opportunity for enjoying family time over a cuppa hot tea , soothing music and some snacks . Deep fried snacks are preferred in most homes as they instantly pep up your mood . 

Last couple of days the city where I live has been experiencing wet spells on and off making it  perfect for enjoying some crispy and soft Rava Pakoras . These rava pakoras are my mom's speciality and she would dish it out for me when I would have sudden cravings for a fried item or when me and my friends came home famished and hungry after our classes .  Amma would add in finely chopped pudina , spinach/palak or even fresh methi/fenugreek leaves to the pakora batter and the taste would be fantastic. 

Rava/ Semolina is a versatile ingredient and is always present in any Indian Kitchen. We can dish out many amazing recipes ,sweets as well as savories using this magical ingredient.  Since rava cooks easily and also tastes delicious, it is the most sought after ingredient for a quick snack .

In today's recipe,  I have used kasuri methi (sun dried fenugreek leaves ) instead of fresh methi which was one of the secret ingredients along with rava given to me by Swaty for our gourmet secret challenge cooking group  .

Rava is not gluten free ,so pls exercise caution if you are allergic to Gluten or following a GF diet . 

Some traditional and classic recipes using Rava / Semolina published on my blog for you all to try and enjoy !! 

Sweets

Kesari  Baath

Sajjige / Sheera

Banana Sheera

Mango Sheera

Rava Payasam/Kheer

Savories

Rava Upma 

Rava Idli 

Rava Dosa 

Tomato Rava Dosa 

Maddur Vade 

As it is monsoon time, we all keep looking for some delicious snacks to munch on  and if you love trying some new recipes, you must look up my friends' Shobha ji and Swaty's blog without fail . These two blogs are a treasure chest of exotic and amazing recipes from world over .

I have bookmarked shobha ji's Rice and dal dhoklas to try soon while Swaty's delicious Ginger  Tea with a host of exotic and therapeutic ingredients is very refreshing for a chill evening. 

Preparation Time - 5 mins
Frying Time - 20 to 25 mina
Complexity - easy 
Serves - 3 to 4 

Ingredients 

1/2 cup fine rava /sooji / semolina 
2 tbsp chick peas flour /besan 
1 tbsp rice flour 
2 tbsp kasuri methi 
Handful of finely chopped corriander 
Pinch of carom seeds/ajwain/omam 
1-2 finely chopped green chillies 
1/2 tsp red chilli powder 
Salt as needed 
Pinch of turmeric 
Water as needed 
Oil for deep frying 

Method 

• In a wide mixing bowl , add all the dry ingredients including the kasuri methi and corriander except for oil and water. 
• With your fingers mix it well so that all ingredients get mixed well .
• Sprinkle water little by little and bring it together to form a dough . Donot add too much water else it will become too watery and the pakoras will absorb oil while frying . 
• If you happen to add extra water by chance, add in some rava to the mixture ,rava will absorb the extra water .
• Heat oil in a kadai , randomly pinch out small portions from the pakora dough and drop it into hot oil carefully .
• Flip it over and fry carefully until the pakoras turn crisp and golden brown. 
• Serve hot with green chutney, tamarind chuney or tomato sauce. 

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