A chilly winter day and all you want to do is sit in that cozy window seat, looking at the misty weather outside and read a book or just laze around with some AMAZING music playing.
My absolute favourite to listen to buddha bar, gotan project and other bands playing similar lounge music on such days. Yielding a zen like feeling all around, I just feel like life should stand still for ever in that moment. My home symbolizing a temple, I find the peace I have been seeking.
Indulging your senses by sipping on some hot Chai and pakoras / fritters just does the trick. Making pakora’s or otherwise known as fritters are easy to make.. actually very easy to make! All one needs is a choice of vegetable/ bread/meat and a marinate/sauce to coat and all that is left is to deep fry and munch on the crunchy goodness.
With safe bet being potatoes, onions, spinach, bread, aubergines, cottage cheese and cauliflower you can always experiment and pick something more daring depending on taste. Many cultures in India make fritters not just out of bananas but even the flower of the banana.
Pick from the various flour available to make a dip for coating the vegetable/ bread well. Seasoning the sauce aptly is necessary as you don’t want your fritter too bland or too salty.
That extra crunch and texture can be given to the dip by adding salad leaves, herbs, spices etc. For making my version of the humble bread pakora / fritter, here is what you need to do.
Bread pakora / fritter
- 5 slices of Bread, cut diagonally to make 4 triangles
- 1 cup Gram flour
- 1 tsp Salt
- 1/2 tsp Red chilli powder
- 1/4 tsp Fennel seeds powder (saunf)
- 1/4 tsp Coriander powder
- freshly chopped corainder and mint
Mix the flour with sufficient water to make a paste that coats the back of the spoon. Add all the seasoning and cover and keep for 15 mins. Check again for consistency and add some water if needed.
Heat oil in a deep pan and dip bread in the batter and fry till golden.
Serve hot with some tomato, mango chutney or mint chutney.