It is a quick and interesting pakoda recipe made with leftover roti, besan, and regular spices. I know there are lots of variants when it comes to this pakoda recipe; the most common way to prepare crispy pakoda is to have a thin coating of spiced besan batter to form crispy fritters. It is easy to cook and gets ready in less than 10 minutes. it is a foolproof recipe for super crisp pakoda. Do try this!
- Firstly, I used leftover roti to prepare the bhajiya. you may use leftover paratha or thepla instead of roti but ensure that it is made out of wheat flour and not from maida.
- mix roti pieces and the onions well with the masala. Also, the gram flour (besan) gives a thin coating to the mixture, so add it in batches. Do not add more besan to bhajiya mixture.
- Bhajiya batter should be thick, so be careful while adding moisture or water to the bhajiya mixture. generally, onion slices do have moisture in them and are more than sufficient for the coating but if you feel you need water, add in batches.
- deep-fried roti pakoda on medium flame till it becomes crispy and golden brown from both sides. Do not fry them on high flame.
- Lastly, roti pakoda tastes great when served hot and crispy.
Roti bhajiya | crispy roti pakoda | how to make roti pakoda | roti pakora
- 2 leftover roti
- 3-4 spicy green chilli
- 1 inch ginger
- 4 garlic cloves
- 1 tsp jeera
- Pinch of salt
- ¾ cup onion slices
- ½ cup coriander leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp hing
- 1 tsp ajwain
- 1 tsp amchur powder
- ¼ tsp garam masala
- Pinch of black salt
- Salt to taste
- 1 tbsp sesame seeds
- 4 tbsp gram flour or as required
- 1-2 tbsp water
- 1 tbsp hot oil
- Oil for frying
- Roast leftover roti slightly in oil or ghee. Cut it into small pieces and add into a mixing bowl.
- Now in a mixture jar, add green chilli, ginger, garlic, jeera and a pinch of salt. grind it into a coarse paste.
- Add grinded paste into mixing bowl, also add onion slices, coriander leaves, turmeric powder, red chilli powder, coriander powder, hing, ajwain, amchur powder, black salt, salt and sesame seeds. Mix well.
- Now squeeze and mix well making sure all the spices are well combined with roti and onions, so onion slices release moisture.
- Then add besan into batches. Mix well and coat with bhajiya mixture.
- Now sprinkle only 1-2 tbsp water and bind the mixture.
- Then heat oil and drop the pakoda mixture with your fingers
- fry on medium flame stirring occasionally.
- lastly, drain off the pakoda and enjoy with hot tea and fried chilli.
- Roast roti on high flame, so it will slightly crispy and taste batter.
- Cut roti into small size pieces.
- Grind chili-ginger-garlic into a coarse paste.
- Mix everything with your hand so the masala absorbs into the roti and onion.
- Gradually add besan into the mixture till it gives a light coating to the mixture.
- Do not add more besan to the mixture.
- Just sprinkle some water on the bhajiya mixture so it will bind easily.
- do not add more water to the bhajiya mixture, otherwise, it will not become crisp.
- Fry bhajiya on medium flame.