Pakora (Pakoda or Bhajji) are Indian style fritters which are basically crispy, deep fried snack. You can find variety of Pakoras in Indian cuisine which are made with combination of different vegetables and spices. Pakoras taste best when they are served hot, accompanied with chai and chutney.
Today I am posting the recipe of maida bhajia ( pakora) which is different from regular pakoras as the main ingredient in this recipe is maida or all-purpose flour in place of commonly used besan (gram flour). We will also add crushed peanuts and chopped onions to it to get a little flavor and crunch.
These Pakoras are crispy and golden brown from outside and so creamy from inside that they will melt in your mouth. I used little coarse sooji or upma rava in this recipe with pinch of soda so that they become fluffy and soft while frying. The crispiness of the pakoras depends a lot on consistency of the batter. I recommend you watch my video to get the exact idea about consistency of the batter and overall process of preparation.
You can watch my easy to follow step by step instructional video to get the exact recipe to make these amazing Pakoras.
Maida Pakora Recipe Video
Maida Pakoda Recipe Card
- Maida (All purpose flour): 1 cup,
- Suji (Semolina or Rawa): 3 tbs,
- Yogurt (Curd): ½ cup thick,
- Onion: ½ cup chopped,
- Green chilly: 2 chopped (or as much hot as you like),
- Crushed Peanuts: ¼ cup,
- Baking Soda: A pinch,
- Salt: To taste,
- Oil: For deep frying
- In a mixing bowl pour maida, suji, yogurt, chilly, salt, baking soda and some water.
- Mix it together to make a thick batter.
- Now add chopped onions and crushed peanuts and mix again.
- Heat up oil to medium-high heat. Drop small ball size dumplings in the oil.
- Turn them occasionally till they become golden brown.
- Serve them with chutney or sauce of your choice.
2. Don’t make the batter ahead of time otherwise pakodas will absorb lot of oil while frying.
3. Be sure that oil is not very hot while frying the pakodas otherwise they will not cook from inside.