Rainy days call for something warm, crispy, and spicy, and what better than a delicious plate of Suji Pakoda to satisfy your cravings! These savory fritters made from semolina (suji), combined with an array of spices, offer the perfect blend of crunch and flavor. The crispy texture, aromatic spices, and the hotness of green chilies make Suji Pakoda a perfect tea-time snack for the monsoon season.
If you’ve been looking for an easy-to-make snack to pair with your cup of tea, here’s a step-by-step guide to making these delightful pakodas.
Ingredients for Suji Pakoda
- 1 cup semolina (suji)
- 1/4 cup rice flour (optional, for extra crispiness)
- 1/2 cup finely chopped onion
- 1/2 cup grated carrot (optional for added color and texture)
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/4 cup chopped coriander leaves
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon ajwain (carom seeds)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 teaspoon baking soda (optional, for extra fluffiness)
- Water (as needed to make the batter)
- Oil for deep frying
Method to Prepare Suji Pakoda
- Prepare the ingredients:
- Finely chop onions, green chilies, and coriander leaves. Grate the carrot if you are using it.
- In a large mixing bowl, combine semolina (suji), rice flour, chopped onions, grated carrot, and other spices (cumin, ajwain, turmeric, chili powder, garam masala, salt). Add the chopped green chilies, ginger-garlic paste, and fresh coriander leaves.
- Make the batter:
- Slowly add water to the mixture while stirring. The consistency of the batter should be thick enough to hold its shape but not too dry. You can use your hands to mix it well.
- If you prefer a fluffier texture, add a pinch of baking soda to the batter and mix thoroughly.
- Heat the oil:
- In a deep frying pan, heat enough oil to fry the pakodas. The oil should be medium-hot (not smoking hot) for the best texture.
- Shape the pakodas:
- Take small portions of the batter with your hands and drop them gently into the hot oil. Shape them into small round or oval fritters, ensuring they aren’t too big, so they cook evenly.
- Fry the pakodas:
- Fry the pakodas in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, usually around 4-5 minutes on each side. Turn them occasionally for even cooking.
- Drain and serve:
- Once fried, remove the pakodas from the oil and drain them on a paper towel to remove excess oil.
- Serve the Suji Pakodas hot with green chutney, tamarind chutney, or even a spicy ketchup.
Tips for Perfect Suji Pakodas
- Consistency of the batter: It is important to get the batter consistency right. If it’s too runny, the pakodas will absorb too much oil, and if it’s too thick, they may not cook through. Adjust the water carefully.
- Spices: Adjust the level of heat by controlling the amount of green chilies and red chili powder.
- Add-ins: You can get creative by adding veggies like peas, capsicum, or potatoes to the batter for more texture and flavor.
Why Suji Pakoda is Perfect for the Rainy Season
The rainy season is all about comfort food, and Suji Pakoda fits the bill perfectly. Crispy, spicy, and warm, it is the ultimate snack to enjoy with a hot cup of masala chai. The crunch from the semolina and rice flour makes every bite a satisfying experience, and the spices will warm you up on chilly, rainy days.
Whether it’s a rainy evening, a weekend snack, or a surprise guest, Suji Pakoda is sure to impress everyone with its irresistible flavor and simplicity.
Enjoy making this easy, tasty treat, and savor the monsoon vibes with the crispy goodness of Suji Pakodas!
