It was a gloomy monsoon evening, the skies overcast with thick clouds as raindrops lashed the glass panes, the howling winds a reminder of nature’s force. The parents were slumped before the television set, sipping on chai, as I sat on a sofa, struggling to concentrate on work.
The sound of the doorbell jarred the gloom, the loud sound rousing us from the slump and forcing Maa to shuffle to the door.
Who knew the opening of those doors would dispel the approaching dark, bringing in the joy of light, laughter and taste! Who knew that a plate of fritters would make us shake off the sluggishness and add the always needed munch to our chai time?
Such is the power of food and the magic of this crispy and tangy maida pakoda that the family was introduced to on a rainy evening.
Now you’ll wonder why I’m sharing a recipe that is so ‘monsoon-ish’ in the month of September.
Made with just all-purpose flour and potatoes, these fritters are not something that I would define as healthy. But they are supremely easy to make and are the perfect dish to make when you open the doors to unexpected guests.
Take for instance the guests who recently came visiting during the parents’ evening tea time. As is the tradition at most homes, one does not serve a drink – alcohol or otherwise – without some accompaniments. With the parents busy chatting with these guests, I decided to pitch in the kitchen and fried out a batch of these flour fritters. What a hit! The guests loved them enough to ask for the recipe.
There are two important things that you need to remember when making these fritters
- the airiness of the batter
- the tangy zing
The fact of the matter is that the more you beat the batter, the fluffier and crispier your fritters will be so DO NOT skimp on that.
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- ¾ cup All-purpose flour
- 2 Potatoes (medium sized)
- 4 Green chillies (finely chopped)
- 1 teaspoon Salt
- 2 teaspoon Lemon juice (freshly squeezed)
- ½ cup Water
- 1 cup Oil (to fry)
Boil the potatoes, cool, peel, crush and set aside.
In a mixing bowl, pour flour, salt and lemon juice.
Add water and whisk into a thick batter. Mix well for at least 2-3 minutes until the batter is thick and smooth.
Add the crushed potatoes and green chillies to the batter. Mix well.
Heat oil on medium flame in a frying pan.
Drop lemon-sized balls of the batter in the hot oil and deep fry, turning until they are golden brown.
Set on a paper towel to drain. Serve immediately with dipping sauce of choice.
- An airy batter is the key to crisp fritters. So make sure you whisk the batter for a considerable time.
- These fritters tend to join while being fried. To avoid this, let the fritters brown on one side. Use a cooking spoon to gently pry apart the fritters before flipping them.