HAPPY COOKING!!!
Indian street food is known for its versatility and the uniqueness it has offered in every state and region. There are these super popular chaats and snacks recipes, but then there is this new dish which is a combination of 2 or 3 recipes.
One such unique and fusion recipe is the pani pakoda where deep-fried fritters are soaked and dipped in spiced water!
Pani wale pakode are also known as pani phulki, pani pakoda and chatpate pani pakode.
This is an unique and new way of relishing the besan based onion pakoda with pani from the pani puri. it is popular street food from north india and is particularly served during the month of ramadan in iftari. It is basically a combination of pani puri and dahi vada where dahi is replaced with spicy mint-based pani!
Well, for some it may be a new fusion recipe, but for some especially in northern india it is a well-known recipe. Basically, the liquid serves both the pakoda and also the puri and can be served for both. as matter of fact, I have used besan fritters for this recipe, but you may use any type of deep-fried fritters for this recipe. My personal recommendation is to use the urad dal or any lentil-based vada or bonda as an alternative to besan pakora.
Ingredients for Pani ke Pakode
Steps for Pani ke Pakode
Pani ke Pakode
Ingredients
One and half cup Gram Flour
1 teaspoon Salt
Half teaspoon Turmeric Powder
1 pinch Hing
Half teaspoon Carom Seeds
1 teaspoon Cumin Powder
2 pinch Baking Powder
1/4th Cup Water
Fresh Coriander
Mint Leaves
3 Green Chillies
2 Garlic Cloves
Half inch Ginger
2 to 3 tablespoon Raw Mango
Half teaspoon red Chilli Powder
2 pinch Hing
Half teaspoon black Salt
One teaspoon Chat Masala
Half teaspoon Cumin Powder
Salt
Lime Slices
Onion
Chilli Flakes
Steps
Take one and half cup gram flour, add 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 pinch hing, half teaspoon crushed carom seeds, 1 teaspoon cumin powder, mix it well with a whisker by adding 1/4th cup water gradually, then add 2 pinch baking powder and mix it for a minute to make it fluffy.
You can also add little red chilli powder if you prefer.
Heat oil in a kadai now fry them into small pakodas till golden in colour.
Take a bowl full of water then add all the fried pakodas to the water and let it remain in water for 10 minutes.
To prepare the tangy water take 1/2 Cup fresh coriander, 1/4th cup mint leaves, 3 green chillies, 2 garlic cloves, half inch Ginger, 2 to 3 tablespoon raw mango and grind them into a fine paste .
Then add half teaspoon red chilli powder, 2 pinch hing, half teaspoon black salt, 1 teaspoon chat masala, half teaspoon cumin powder, normal salt, add water and mix it well.
Then put this tangy water in a big bowl, now squeeze all the pakodas to remove the excess water from and add the pakodas to the tangy water.
Add lime slices some chopped onion and Chilli flakes.
Your Pani ke Pakode is ready.
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Tips *You can add onion to besan batter it gives extra crunchiness. *Also, you can prepare meetha pani and top before serving. *Make sure the pakoda batter is slightly thick; else it will be difficult to drop in oil. * Pani wale pakode recipe tastes great when served chilled and prepared chatpata. *Try to make the paani or liquid as spicy as possible as the flavour and heat has to be absorbed by the pakora for the best result
