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
Rava Payasam/Kheer
Savories
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.
Frying Time - 20 to 25 mina
Complexity - easy
Serves - 3 to 4
Ingredients
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.
Priya I really liked your idea of making pakoras with Rava.. .I will love try these as this is something new to try with sooji and the recipe is fuss free .. pakoras look so crispy and crunchy.
ReplyDeleteWow, pakoras look super crispy and tasty. Never tried making them with semolina. Very inovative I must say. I shall give a try soon.
ReplyDeletePriya, these rava pakoras look so crispy and crunchy. What a wonderful and easy recipe when one needs to indulge in some pakoras. Perfect with some chutney and hot cup of tea.
ReplyDeleteThese pakoras look super crunchy and tempting. Perfect accompaniment for a cup of masala tea on a rainy day. Never tried pakoras with semolina. Learnt something new today.
ReplyDeleteadding that quantity of rava along with besan is a totally new recipe for me to try ASAP. Thanks to chitti ( and you too) for this wonderful recipe. can't wait to try this during these rainy days now
ReplyDeleteThe pakoras look so crispy and inviting - just perfect for rainy evenings! This is new to me. I've never had pakoras made using rava and besan. Thank you so much for the fuss-free recipe. Will definitely try it out.
ReplyDeleteThe pakoras look nice and crunchy, perfect for evening tea.
ReplyDeleteThe rava pakora looks so crispy This osunds perfect with some ginger tea for all rainy days. The kasuri methi fragrance upon frying must be so good.
ReplyDeleteThe pakoras are calling me ! They look so crispy and tasty, liked the use of semolina here Priya. Yummy platter.
ReplyDeleteThis is such an innovative dish ! Never tried making pakoras with suji.
ReplyDeleteWow such a crispy and yummy pakoras Priya, pakoras looking very inviting. Kasuri methi and ajwain added surely gives good taste and aroma to pakoras, loved it.
ReplyDeletePriya these rava pakora looks so crisp and perfect for the rainy seasons. Surely gonna try this soon .
ReplyDeleteThese rava pakoras look super crispy and perfect with a cup of tea on a rainy day. Never tried pakoras with rava, going to try this.
ReplyDeleteThese Rava pakoras so crisp and crunchy. Just need some masala chai to polish it off. One of my favourite dish.
ReplyDeleteRava pakoras looks super crispy and delicious. Love these instant pakoras which will help us to make quick snacks. Must try during Monsoons.
ReplyDeleteThis is such a beautiful as well as innovative pakora recipe ! I have never tried pakoras using suji as a major ingredients, although I add little bit suji to any pakora batter for the crisp texture on outer layer .
ReplyDelete