Khatta Meetha Pani Pakora Recipe | Pani Pakodi | Pani Wala Pakoda with step-by-step photos and video
Pani Pakora: An Innovative Street Food Delight.
Pani Pakora is a creative fusion dish that combines the beloved North Indian street food elements of pani puri and dahi vada, particularly popular during the Iftar feast in Ramadan. This dish features flavorful deep-fried besan-based onion fritters (pakora) served with a tangy mint-infused water, instead of the yoghurt traditionally found in dahi vada.
Popularity during Ramadan:
Pani Pakora is especially enjoyed as a snack during the Iftar meals of Ramadan. The spiced liquid not only complements the pakoda but also enhances the dish's overall experience.
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Video Khatta Meetha Pani Pakora:
Variations in Ingredients:
While besan (gram flour) is commonly used to create the fritters, alternatives such as urad dal or different lentil-based vadas can also be used. The classic version features plain chickpea flour fritters, but the dish can be customised to personal preferences.Combination of Recipes:This dish merges elements from multiple recipes, resulting in a unique creation known as pani pakora, where deep-fried fritters are soaked and served in a spicy, flavorful water.
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Recipe Instructions:
Preparation of the Batter:Start by preparing the pakora batter in a mixing bowl. Add the desired amount of gram flour, along with spices such as turmeric, carom seeds, cumin seeds, and garlic powder.
Mix thoroughly, then incorporate a pinch of orange food colouring to enhance the dish’s visual appeal.
Gradually add water to the mixture, beating until it achieves a light and fluffy texture. The consistency should be thick enough to form dumplings without being overly runny.
Once fluffy, mix in a pinch of baking soda and salt. These should be added later to maintain the batter’s consistency. If a drop of the batter floats to the surface of the water, it is ready for frying.
Allow the batter to rest, covered, for a brief period.
Frying the Dumplings:
Heat the oil to medium-hot and fry small portions of the batter.
The dumplings will start to float due to their airy texture. Fry until they turn golden brown.
Soaking the Dumplings:
After frying, soak the dumplings in room-temperature water for approximately five minutes.
To create the khatta meetha water, blend fresh mint leaves, coriander leaves, green chillies, ginger, cumin seeds, salt, tamarind water, and water in a grinder.
Transfer the mixture to a bowl, adjusting the consistency with additional water as needed. Add spices such as crushed coriander and red chilli powder, tasting to adjust the spice levels to your preference.
For enhanced flavour, pour in chilled water and squeeze in lemon juice to achieve a distinct tang. Optionally, jaggery powder or chicken powder can be added.
Ensure that the water has a bold taste so that the addition of dumplings and white chickpeas does not dilute the flavour.
Assembly:
Squeeze each dumpling gently and place them into the khatta meetha water.
Mix in boiled chickpeas, chopped onions, and chopped coriander. Allow the mixture to rest for an hour so the dumplings can absorb some of the khatta meetha pani.
Final Serving:
Khatta Meetha Pani Pakora is now ready to be served, offering a delightful balance of flavours and textures.
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