There are many types of pakodas, and this one is the recipe for kauli and bread pakodas. First of all, take the bread and kaulis and cut them into desired shape and size.
Next, cut green chilly and coriander into minute pieces for the batter.
Put some besan in a bowl. Now here is the secret part of the secret recipe:
1. put the coldest possible water into the besan, preferably something n which ice cubes have been melting for a while
2. Put a teaspoon of oil into the batter.
These two tips combined give you the crunchiest recipe ever.
After that, go on to pour the following things into the batter:
1. Salt to taste
2. Ground garlic
3. The minced green chillies and cilantro
4. Cumin and coriander powder
5. Garam masala if you like
6. Other spices like heeng that you are partial to.
The batter should be thick and not runny, and should look like this:
1. put the coldest possible water into the besan, preferably something n which ice cubes have been melting for a while
2. Put a teaspoon of oil into the batter.
These two tips combined give you the crunchiest recipe ever.
After that, go on to pour the following things into the batter:
1. Salt to taste
2. Ground garlic
3. The minced green chillies and cilantro
4. Cumin and coriander powder
5. Garam masala if you like
6. Other spices like heeng that you are partial to.
The batter should be thick and not runny, and should look like this:
Heat some oil in a pan. Dip each kauli or bread piece into the batter individually.
Insert kauli and bread piece in the oil. Cook until golden brown, turning to cook both sides.
Take out from oil and strain for a few seconds. Pile on a plate lined with paper towel / newspaper. Mounds and mounds of crunchiest pakodas are ready for you !!!!!
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