Crispy Pea Pod Pakoda Chaat: A Surprisingly Delicious Snack
55 minutes
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About Crispy Pea Pod Pakoda Chaat: A Surprisingly Delicious Snack
Imagine biting into a crispy, spiced pakoda bursting with the fresh, vibrant flavor of pea pods. This Crispy Pea Pod Pakoda Chaat isn't just delicious; it's a sustainable snack that transforms often-discarded pea peels into a culinary masterpiece.These crunchy pakodas are tossed with tangy chutneys, creamy yogurt, and aromatic spices, creating an explosion of textures and flavors. It's the perfect appetizer or light meal, ideal for sharing with friends and family.Experience a unique and environmentally conscious twist on traditional Indian street food. Prepare to be amazed by this delightful and surprisingly easy-to-make chaat.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Pea Pods
- 250 gm Pea Pod fresh, from about 1 lb peas, green
Pakoda Batter
- 1 cup Gram Flour besan
- 1 cup Rice Flour
- 1 1/2 tsp Salt or to taste
- 2 tsp Chili Powder or to taste, red
- 1 tsp Coriander ground
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Chaat Masala
- 1 tbsp Lemon Juice
- Water as needed for batter
- Oil for frying
Chaat Toppings
- Chutney as needed, green
- Tamarind Chutney as needed, sweet
- 2 cup Yogurt
- 1 tbsp Sugar
- Salt black, to taste
- 2 tbsp Cumin Seeds ground, roasted
- 1 tbsp Chili Powder red
- 2 tbsp Coriander chopped, for garnish, fresh
Instructions
- String the fresh green pea pods. Remove the thin string from each pod. This ensures a more tender pakoda.
- In a small bowl, whisk together the plain yogurt and sugar until smooth. Set aside.
- In a large bowl, combine the gram flour, rice flour, salt, 2 teaspoons red chili powder, chaat masala, ground coriander, ginger paste, and garlic paste.
- Gradually add water to the dry ingredients, whisking constantly to form a thick batter. The batter should coat the pea pods easily.
- Heat oil in a wok or large pan over medium heat. The oil is ready when a small drop of batter sizzles gently.
- Dip each pea pod into the batter, ensuring it's fully coated. Carefully drop the battered pea pods into the hot oil.
- Fry the pakodas in batches, avoiding overcrowding the pan. Fry until they turn golden brown and crispy, about 3-4 minutes.
- Remove the pakodas from the oil with a slotted spoon. Transfer them to a plate lined with absorbent paper to drain excess oil.
- Arrange the crispy pakodas on a serving platter.
- Drizzle the sweetened yogurt, green chutney, and sweet tamarind chutney over the pakodas.
- Sprinkle with ground roasted cumin seeds, 1 tablespoon red chili powder, and black salt to taste.
- Garnish with chopped fresh cilantro.
Recipe Notes
Good To Know
- For extra crunch, add a tablespoon of fine semolina (sooji) to the pakoda batter along with the flours; this enhances the crispy texture without overpowering the flavors.
- If you want to make the chaat gluten-free, replace the wheat flour with gram flour (besan) and double the amount of rice flour for a perfectly crisp coating.
- To infuse deeper flavor into the pea peels, marinate them with a sprinkle of salt, ginger paste, and a squeeze of lemon juice for 10 minutes before coating and frying.
- For an eye-catching presentation, top the finished pakoda chaat with a drizzle of both green chutney and sweet tamarind chutney, then garnish with a handful of pomegranate arils and finely chopped fresh coriander.
Expert Tips
- Don't overcrowd the pan when frying the pakodas; this will lower the oil temperature and result in soggy pakodas. Fry in batches for best results.
- Adjust the spices in the batter to your liking. A pinch of red chili powder or a dash of garam masala can add a delicious kick.
- For a creamier chaat, add a dollop of yogurt or a drizzle of beaten curd before serving.
Storage Instructions
- Pakoda chaat is best enjoyed fresh. Leftover pakodas can be stored in an airtight container at room temperature for a few hours, but they will lose their crispness. Reheat in a preheated oven or air fryer to restore some crispness before assembling the chaat again.
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Recipe Nutrition
Calories: 306kcalCarbohydrates: 32gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 955mgFiber: 1gSugar: 9g
Hem Lata Srivastava
Articles: 200
3 Comments
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I’m excited to make this at home!
This is delightful! Thanks for the recipe.
I’m in love with this recipe already!