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Papad Ke Pakode

Serves 3
45 mins
690 Kcal
Let's talk Papad ke Pakode the crispy, crunchy snack that's basically comfort food with a twist. Imagine your favorite papad (yes, the thin, crackly kind) taking a delicious deep dive into pakora batter and coming out golden, crunchy, and irresistible. This dish is perfect for when you're craving something fried, fabulous, and totally easy to make. This papad ke pakode recipe is a simple snack hack that'll level up your tea-time game. Start with a batch of papads plain or masala, your call and break them into manageable pieces. Dip them in a thick batter made from besan (gram flour), spiced up with chili powder, turmeric, ajwain, and a pinch of salt. Fry these beauties until they're crispy and golden, and watch the magic happen. Serve them piping hot with a side of tangy chutney or a drizzle of ketchup for that classic pairing. They're perfect for rainy days, last-minute guests, or anytime you're in the mood for something crunchy with a desi flair. Papad ke Pakode are the ultimate fusion of texture and flavor crispy papad meets soft, spiced batter in every bite. Quick to make, ridiculously addictive, and always a hit, this recipe is your new best friend for snack cravings. Pro tip: make a big batch because they'll vanish faster than you can fry them!

Ingredients required for Papad Ke Pakode

  1. 10 piece papad
  2. 1 cup sooji
  3. 0.5 cup buttermilk
  4. 1 onion
  5. 0.5 tsp ginger
  6. 2 green chilli
  7. 1 tsp red chilli powder
  8. 1 tbsp coconut chunks
  9. 0.5 tsp cumin seeds
  10. 3 curry leaves
  11. 1 tbsp coriander
  12. 1 cup oil
  13. 0.5 tsp baking soda
  14. 1 pinch salt

Cooking steps for Papad Ke Pakode

  1. 1
    Papad ke pakode are the snack you didn't know you needed, combining crispy vibes with full-on flavor bombs!
  2. 2
    This papad ke pakode recipe will have you serving up iconic teatime goals in no time.
  3. 3
    Start by breaking 10 pieces of chilli garlic-flavored papad into medium chunks—big enough to hold the flavor but small enough to fry like a dream.
  4. 4
    In a mixing bowl, combine 1 cup sooji and 0.5 cup buttermilk into a thick batter that's smooth but not runny—think pancake batter consistency.
  5. 5
    Add 1 medium chopped onion, 0.5 tsp chopped ginger, 2 medium chopped green chilies, 1 tsp red chili powder, 1 tbsp fresh coconut chunks, 0.5 tsp crushed cumin seeds, 3 chopped curry leaves, 1 tbsp chopped coriander, and a pinch of salt to the batter—mix it all up like it's a dance party for flavors!
  6. 6
    Just before frying, fold in 0.5 tsp baking soda and 1 tbsp oil to give the batter some airy vibes and make those pakodas puff up perfectly.
  7. 7
    Heat 1 cup oil in a deep frying pan over medium heat (test it with a small drop of batter; if it sizzles, it's go time).
  8. 8
    Dip each papad chunk into the batter, coating it fully, then gently slide it into the hot oil—don't overcrowd the pan; give these babies some space!
  9. 9
    Fry until golden and crispy, flipping occasionally to cook evenly, then drain on paper towels to keep it all crispy and not greasy.
  10. 10
    Serve these crispy bites hot with mint chutney, ketchup, or a masala chai for that ultimate desi snack glow-up.

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