India and monsoons share a very beautiful relation; it is the time where the country wears the most amazing colors and spreads joy across every corner. The beauty of India is best expressed in Monsoons, and the one thing that every Indian home realizes after a long rainy day is a steaming cup of ginger tea and hot pakoras. Indians believe that monsoons are the best times to eat all the delicious cuisines that seem oily and heavy in other seasons.
As per Ayurveda, during the monsoon, one must eat food that aggravates Vata dosha and strengthens the digestive system. So, during this time, you can eat warm, spicy, tangy, and oily food without any hesitation.
In this article, we will learn how to make different types of Indian pakoras and the recipe of the famous Pahari Chai. Are you ready?
I am sure we all have heard about Rajma-chawal, but very few know that rajma can be used to make very delicious pakodas.
Get Your Ingredients Ready:
- 250 gm rajma
- 5 tomatoes
- 2-3 onions
- 2 green chilies
- half cup coriander
- 2 spoon lemon juice
- 50 gm oats
- 1 cup breadcrumbs
- salt to taste
- Refined oil
Let’s Get Cooking:
- Soak the 250gms rajma overnight
- In a pressure cooker, boil the rajma well
- Mash it well and add oats and breadcrumbs.
- Mix all the ingredients until a fine paste is formed
- Make small balls, roll them into breadcrumbs
- Deep fry the rajma balls and enjoy steaming hot golden brown pakoras.
You can enjoy them with some green pudina chutney and a hot cup of tea.
Trust me! I am already salivating while penning down this recipe. This dish reminds me of my childhood rainy days; we would come back from school all wet and dirty to enjoy the delicious paneer pakoda.
Get Your Ingredients Ready:
- 1 cup of paneer cubes
- 2 cup besan
- 1/2 tsp ajwain
- 1/2 tsp garam masala
- 1/2 dried mango powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 cup oil
- 1 pinch of hing
- salt to taste.
Let’s Start Cooking:
- Make a thick besan paste with chili powder, turmeric powder, hing, 1 spoon of oil, and salt.
- Take the paneer cubes in a bowl and add all the masalas to them. Mix them well.
- Heat oil in a non-stick pan and dip the marinated paneer cubs in besan. Deep fry them in medium flame.
- Let the paneer pakodas turn golden brown.
- Take out the paneer on a butter pain and let the extra out drain out.
- Enjoy delicious pakodas with green chutney or ketchup.
Now that we have prepared tasty pakodas, let’s make some hot, healthy, and refreshing Pahari chai. The specialty of this chai is the mint flavor that makes it unique and healthy.
Get The Ingredients Ready:
- Freshly grated ginger
- 2 pieces of green cardamon
- 1 pinch cinnamon powder
- 2 pieces of black pepper
- 1/2 tsp fennel seeds
- 1 clove
- 3-4 dried mint leaves
- 2-3 tsp tea leaves
- 1 cup water
- 1 cup milk
Let’s Start Preparing:
- Boil water in a pan
- Add the spices one by one
- Add the tea leaves
- Once the concoction starts boiling, add the milk
- Boil the tea for 2 minutes on medium flame
- Add sugar as per your taste
- Strain the tea and enjoy it with pakodas.
Food unites hearts and mind. This monsoon, spend time with your family and loved ones indoors and enjoy the lovely weather with these delicious recipes. We hope you will prepare these dishes and share the story of your happy moments with us.
Enjoy the pitter-patter raindrops with our yummy rajma and paneer pakoda recipes. The Pahadi chai is refreshing as well as healthy; try it at home and stay fresh and healthy forever.