Ultimate Pakoda Platter: 4 Crispy Rainy Season Snacks

Steps

1. 1
   Coarsely grind the soaked moong dal with green chili and ginger into a rough batter.
2. 2
   Mix in ajwain, salt, turmeric, rice flour, coriander, and a pinch of baking soda; whip well until the batter becomes light and fluffy.
3. 3
   Heat oil and gently drop small portions of the batter in; fry over medium heat until golden brown and crispy on all sides.
4. 4
   Serve the moong dal pakoda hot with green chutney, sweet chutney, or a cup of ginger tea.
5. 5
   Prepare a spiced gram flour batter and coat fresh spinach leaves evenly in it.
6. 6
   Fry the batter-coated spinach leaves in hot oil until golden and crispy.
7. 7
   Serve the spinach pakoda hot with your favorite dipping sauce.
8. 8
   Mash boiled potatoes with spices to make a filling, then sandwich it between two slices of bread.
9. 9
   Coat the stuffed bread sandwich in a smooth gram flour batter of medium consistency.
10. 10
    Deep fry until the outside is golden and crispy while the inside stays soft.
11. 11
    Serve the bread pakoda with green chutney, tomato ketchup, or sweet chutney.
12. 12
    Slice the eggplant thinly and coat the slices in a spiced gram flour batter.
13. 13
    Fry in hot oil without rushing until the slices turn golden with a perfectly crispy texture.
14. 14
    Serve the eggplant pakoda with green chutney or tamarind chutney, completing the ultimate pakoda platter to enjoy with family and friends.