The lesser-known street food of India – Pani Ke Pakode and how to make them
We’ve only heard about the fried pakode, which goes well with green chutney and sweet & sour tamarind chutney. Pani Ke Pakode is a unique street food from North India that is well-known for its flavor. With one look, we can tell this dish is a cross between Pani Puri and Dahi Vada, with the dahi replaced by a spicy mint-based liquid. If you’re always looking for new ways to make Pani Puri, this snack recipe is a must-try. Take a look at this amazing recipe and find out why they’re called that!
Why They Are Called Pani Ke Pakode?
Pani Ke Pakode, also known as Pani Phulki or Pani Wale Pakode, is a fusion recipe that is popular among Muslims during Iftar. It is traditionally served during the summer season or during the Ramadan festival. These Pakodas are deep fried first, then soaked in water and squeezed to remove excess oil and water. These pakodas are then immersed in a chatpata mint-based water with chaat masala powder sprinkled on top. Because of this, they are known as Pani Ke Pakode.
Pani Ke Pakode: Ingredients Required
To make these Pani Ke Pakode, you would need to make fresh chatpata pani for which the ingredients required are –
- coriander leaves
- mint leaves
- green chilies
- ginger
- black salt
- fennel seeds powder
- dry mango powder
- jaggery
- cumin powder
- salt to taste
- lemon juice
- chaat masala
- thing
- tamarind pulp,
- ice cubes
- cold water
- some coriander & mint leaves for garnishing.
Apart from these, the pakode are made with gram flour, turmeric powder, red chili powder, hing, ajwain, green chilies, water, salt to taste, coriander leaves, baking soda, and oil for frying.
Pani Ke Pakode: Recipe
- In a mixing bowl, combine 1 1/2 cups besan, salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 2 pinches hing, and 1 teaspoon ajwain.
- Combine all of the ingredients in a large mixing bowl.
- Add the water gradually to the gram flour to make a thick batter that pours easily. Whisk the batter for 3-4 minutes in one direction. This will lighten and fluffy the batter, as well as change its color.
- Add 2-3 finely chopped green chilies, 2 tablespoons coriander leaves, and 1 pinch of baking soda.
- Mix thoroughly with a whisker. When the batter for the pakodas are ready, heat oil in a kadhai over medium heat.
- Wet your finger slightly and drop a small ball-sized batter into the hot oil.
- Cook, stirring occasionally until the pakoda is uniformly cooked and golden brown in color.
- Drain the pakoda on a wire rack to remove excess oil, or place them on a plate lined with a kitchen towel.
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