Rainy Days and Hot Pakoras

The monsoon has arrived in Punjab. When the sky turns grey and the rain starts to fall, every home smells like ginger tea and fried snacks. It is the perfect time to sit by the window and enjoy garam pakore (hot fritters) with your family.

Fresh ingredients from SHOAM

☘ 2 katori (cups) besan (gram flour)

☘ 3 medium pyaaz (onions), thinly sliced

☘ 2-3 hari mirch (green chillies), finely chopped

☘ 1 inch piece of adrak (ginger), grated

☘ 1 chammach (spoon) ajwain (carom seeds)

☘ Half chammach (spoon) haldi (turmeric) and salt to taste

☘ Mustard oil for deep frying

☘ 2 chammach (spoons) tea leaves and fresh milk for the chai

Method

1. In a large bowl, mix the sliced onions, green chillies, and ginger with the salt and spices. Let the mixture sit for five minutes so the onions release their natural juices.

2. Slowly add the besan to the bowl. Mix everything well with your hands until the flour coats every onion slice. Add a few drops of water only if the batter feels too dry.

3. Heat mustard oil in a kadhai (deep frying pan). To check if it is ready, drop a tiny bit of batter in; it should sizzle and come to the top immediately.

4. Drop small portions of the batter into the hot oil. Fry them on medium heat, turning them occasionally, until they turn golden brown and very crispy.

5. While the pakoras fry, boil water with crushed ginger and tea leaves. Add milk and sugar, let it simmer until it reaches a rich colour, and strain it into cups.

6. Serve the hot pakoras immediately with the steaming masala chai and some mint chutney.

Seasonal benefit

Our elders always say that our digestion slows down when the air is humid. Adding spices like ginger and ajwain to our food helps keep the stomach comfortable. The warmth of the chai also protects us from the damp chill of the monsoon rain.

Every family in Punjab has a secret ingredient for their special pakoras. What do you add to yours to make them extra tasty? Please share your family version in the comments below.