During sacred festivals such as Navratri and Dussehra, many different sweets, halwas, and dishes are prepared in homes, which sometimes leaves people tired of sweets. In such moments, one wants to dispel the festive fatigue by eating something spicy, tangy, and crispy. If served hot with evening tea, the pleasure of eating doubles. These pakoras, made from just 1 cup of besan and available potatoes and peppers at home, turn out very crispy on the outside and soft inside. If the batter is made from besan using a small trick, the pakoras will not absorb much oil and will be as crispy as those from a halwai. A simple instruction for preparation is presented below.
Ingredients:
You need 2 large potatoes (peeled and sliced into thin rounds), 4-5 thick green peppers (cut lengthwise; seeds can be removed to reduce spiciness), 1 cup of besan (gram flour), 2 tablespoons of rice flour (for crispiness), 1/2 teaspoon of ajwain, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili or chili flakes, a pinch of asafoetida and baking soda, salt to taste, oil for frying (rapeseed or refined), water (for making the batter).
Making the Perfect Besan Batter (The Main Secret): Sift 1 cup of besan and 2 tablespoons of rice flour into a large bowl. Add ajwain, turmeric, red chili, asafoetida, and salt. Gradually add water to make a thick and smooth batter. It is important that the batter is neither too runny nor too thick.
Crispy Secret Trick: Add 1 teaspoon of hot boiling oil or a pinch of baking soda to the besan batter and mix thoroughly. (Adding hot oil makes the pakoras airy inside and very crispy outside, and also prevents excessive oil absorption).
Preparing Potatoes and Peppers: The potatoes should be sliced thinly and soaked in water so they do not turn dark. Wash the green peppers and cut them lengthwise. Before frying, the sliced potato pieces must be wiped with a dry kitchen towel.
Frying the Pakoras: Heat the oil in a pan over medium-high heat. Dip the potato slices and cut peppers in the besan batter, then place them one by one into the hot oil.
Frying until Golden Brown: Keep the heat at a medium level and flip the pakoras on both sides until they are golden and crispy. Drain excess oil through a strainer.
Serving: The finished hot crispy pakoras can be served with a spicy green sauce made from coriander and mint, as well as with strong tea.