- Start by gathering the main vegetables
Start by gathering the main vegetables—onion, eggplant, coriander, and potato—according to the quantities listed in your recipe’s ingredients.
- Chop all the vegetables into small
Chop all the vegetables into small, bite-sized pieces, ensuring they’re evenly sized for consistent cooking. Place the chopped pieces in a mixing bowl, and give them a thorough rinse under running water.
- Measure five tablespoons of gram flour
Measure five tablespoons of gram flour and combine it with the chopped vegetables. Add your seasonings, as specified in the ingredient list, and mix everything thoroughly. Instead of adding water, drizzle two tablespoons of olive oil into the mixture and stir until all the vegetables are well-coated
- Spread a layer of cooking oil
Take a sheet of butter paper and lightly spread a layer of cooking oil across its surface. Cooking oil will prevent sticking and help the pakodis crisp up.
- Shape the vegetable mixture into small bunches
Shape the vegetable mixture into small bunches, round or oval pieces, with your hands. You can make them any size you prefer but aim for uniform portions so they cook evenly. Arrange these pieces on the oiled butter paper, leaving a little space between each one.
- Using a kitchen brush, lightly coat the tops of the "Pakodis" with oil
Using a kitchen brush, lightly coat the tops of the "Pakodis" with oil. Oil will help them crisp up during cooking. Preheat your air fryer to 180 degrees Celsius, and place the butter paper with the pakodis inside. Let them cook for 20 minutes.
- After 10 minutes, pause the air fryer
After 10 minutes, pause the air fryer. Open it up and gently flip each "Pakodi" over. Use a spoon to lightly press each one down—this helps make them extra crunchy. Close the air fryer and continue cooking for the remaining 10 minutes until golden and crisp.
Why Indian Pakodi is Our Favorite Evening Snack
I still remember the first time I tried “Indian Pakodi.” It was a chilly winter evening at my grandmother’s house. She made a fresh batch, and the delicious smell of spices filled the air. I was so eager that I couldn’t wait for them to cool down before grabbing one. That first bite was excellent—crispy on the outside and packed with flavour on the inside. It was a moment I’ll never forget! Since then, “Indian Pakodi” has become one of my favourite snacks.
Making Indian Pakodi always comforts me like Bhindi. I love trying different ingredients—sometimes adding spinach or a hint of ajwain. I always get the same result: a crispy, golden treat that feels like home. It’s more than just food; it’s a small tradition connecting me to memories of family gatherings and laughter.
Pakodi isn’t just a snack; it’s an experience. It’s about savouring something delicious and feeling connected to a culture rich in flavour. Preparing “Pakodi” reminds me of those cosy, joyful evenings spent with loved ones. Every bite is a taste of tradition, a piece of home I can always carry.
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