Parwal Pakora recipe

Parwal Pakora Recipe

AuthorAnkita
RatingDifficultyBeginner

An Outlook On Parwal Pakora

Parwal Pakora, a crispy crunchy delight from the Marathi Cuisine made of snake gourd is sure to surprise you with its unique taste and flavour.. Enjoy this stellar snack along with a sweet and your favourite beverage...

Padwal Pakora also called as Parwal Pakora is a famous recipe from the North especially in the states of Orissa and West Bengal. It is an authentic dish from the Maharashtrian Cuisine known for its rich taste and alluring shape. They are crispy golden rings that comes with the benefit of a nutritious gourd inside. They are popular starters in the country and made at homes commonly on all occasions as parwal otherwise called as snake gourd is an indispensable vegetable in India and it is immensely incorporated in all the local cuisines. There are plenty of parwal based dishes in India and it is usually used in the making of subzis, curries, soups, stews and even sweets. One such remarkable dish is this parwal pakora which is made of snake gourd rings dipped in gram flour batter mixed up with some aromatic Indian condiments.

Snake Gourd comes with a lot of health benefits and nutrition. It aids in weight loss as it is a ketogenic diet. It has high water content and therefore gives cooling effect to the body. Belonging to the cucumber and squash family, this wonder vegetable holds within a lots of curative properties. For example, it is used as a remedy for fever, jaundice and diabetes. Moreover, it promotes heart health, digestive health and detoxifies the kidneys. As it is a good laxative it regulates bowel movements thereby protecting gut health too. It is a boon for asthmatic patients as it excretes excess phlegm and mucus secretions from the respiratory tract and prevents the lungs from allergies and infections. Much surprisingly, the juice of snake gourd plays a major role in skin and hair care in Ayurveda. Our ancestors have been so brilliant in incorporating this miracle vegetable in their day today cooking and have ardently passed on the recipes to generations and one such simple recipe is this lip-smacking Padwal Pakora. Prepare this on a winter day and relish it with a dip and a sizzling cup of masala chai.

Here comes the recipe of delighful Parwal Pakora.

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parwal pakora
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients Required To Make Parwal Pakora

 250 g Snake Gourd
 1 Cup Of Gram Flour
 2 tsp Rice Flour
 1 tsp Red Chili Powder
 ½ tsp Garam Masala
 ¼ tsp Turmeric Powder
 ¼ tsp Cumin / Jeera Powder
 1 tsp Ajwain / Carom Seeds
 1 tsp Ginger Garlic Paste
 2 pinches Asafoetida Powder
 2 pinches Cooking Soda
 Required Amount Of Cooking Oil For Deep Frying
 Required Amount Of Sa;t and Water

How To Make Parwal Pakora Recipe

Clean And Chop The Veggie
1

Wash and clean the snake gourd and wipe it with a clean cloth.

2

Chop them into even sized rings and keep them in a plate over a paper towel to absorb excess moisture from it.

3

Sprinkle a little salt and marinate for a while.

Make The Base Batter For Parwal Pakora
4

Take a large bowl and add a cup of gram flour to it.

5

Tip in two teaspoons of rice flour and stir in.

6

Now add a teaspoon of red chili powder and half a teaspoon of garam masala to ii with a little asafoetida powder.

7

Follow it up with a quarter teaspoon of turmeric powder and cumin powder each.

8

Then sprinkle in a teaspoon of ajwain / carom seeds along with the required salt.

9

Finally, squirt in a teaspoon of ginger garlic paste with a good stir.

10

Combine altogether well with a little amount of water and make a thick batter out of it.

11

Let the consistency be a little thicker than that of the regular idli dosa batter and a bit thinner than a dokla batter.

12

At last tip in one or two pinches of cooking soda with a nice stir.

Fry The Roundles
13

Heat a wok and pour in sufficient oil required for frying.

14

When it heats up, take a snake
gourd ring and dip it in the batter and drop into the hot oil.

15

Similarly, do with the other rings and drop it into the oil.

16

Drop as many ring as it holds and let it get fried up for a while.

17

Just after a few seconds flip the rings to the other side using a slotted spoon.

18

When it becomes completely crispy and golden brown, take it our from the wok and place it on a plate over a paper towel. Similarly fry the remaining rings in batches and turn off the stove.

19

Now the sizzling padwal pakora is ready.

20

Serve it hot with any dip like chutney, tomato ketch up or mayonnaise.

Tips And Tricks To Make Parwal Pakora

  • Choose fresh and firm snake gourd for making parwal pakora to get the best result.
  • Scrape the outer skin before you chop as some gourd may taste slightly bitter.
  • While chopping it into rings let it be neither too thick nor too thin and try to make it look even.
  • Any dip like tomato ketch up, mayonnaise or chutneys like coconut chutney, onion chutney, coriander chutney or mint chutney goes well with this padwal pakoda.
  • If you are thinking of a way to introduce the snake gourd to kids this pakora is a wonderful option.
  • As it takes only a few ingredients and a little time, it is one of the best recipes for a beginner.
  • If you want you can garnish the pakoras with some fried curry leaves and spruce it up with a dash of lemon while serving.

Ingredients

 250 g Snake Gourd
 1 Cup Of Gram Flour
 2 tsp Rice Flour
 1 tsp Red Chili Powder
 ½ tsp Garam Masala
 ¼ tsp Turmeric Powder
 ¼ tsp Cumin / Jeera Powder
 1 tsp Ajwain / Carom Seeds
 1 tsp Ginger Garlic Paste
 2 pinches Asafoetida Powder
 2 pinches Cooking Soda
 Required Amount Of Cooking Oil For Deep Frying
 Required Amount Of Sa;t and Water

Directions

Clean And Chop The Veggie
1

Wash and clean the snake gourd and wipe it with a clean cloth.

2

Chop them into even sized rings and keep them in a plate over a paper towel to absorb excess moisture from it.

3

Sprinkle a little salt and marinate for a while.

Make The Base Batter For Parwal Pakora
4

Take a large bowl and add a cup of gram flour to it.

5

Tip in two teaspoons of rice flour and stir in.

6

Now add a teaspoon of red chili powder and half a teaspoon of garam masala to ii with a little asafoetida powder.

7

Follow it up with a quarter teaspoon of turmeric powder and cumin powder each.

8

Then sprinkle in a teaspoon of ajwain / carom seeds along with the required salt.

9

Finally, squirt in a teaspoon of ginger garlic paste with a good stir.

10

Combine altogether well with a little amount of water and make a thick batter out of it.

11

Let the consistency be a little thicker than that of the regular idli dosa batter and a bit thinner than a dokla batter.

12

At last tip in one or two pinches of cooking soda with a nice stir.

Fry The Roundles
13

Heat a wok and pour in sufficient oil required for frying.

14

When it heats up, take a snake
gourd ring and dip it in the batter and drop into the hot oil.

15

Similarly, do with the other rings and drop it into the oil.

16

Drop as many ring as it holds and let it get fried up for a while.

17

Just after a few seconds flip the rings to the other side using a slotted spoon.

18

When it becomes completely crispy and golden brown, take it our from the wok and place it on a plate over a paper towel. Similarly fry the remaining rings in batches and turn off the stove.

19

Now the sizzling padwal pakora is ready.

20

Serve it hot with any dip like chutney, tomato ketch up or mayonnaise.

Parwal Pakora recipe

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