In yesterday’s post I had shared with you my chat with my good friend Arva Ahmed, who is a UAE Food blogger at “I Live In A Frying Pan” and our favourite local food tour conductor, owner of the first and best food tour company in the UAE “Frying Pan Adventures“. We had been talking about India, and specifically about Ramadan in India, Indian Cuisine and what the Indian people eat during the month of Ramadan. You can check out our chat on this link.
Arva and her mother were very generous to share with us what Arva Refers to as “mum’s zealously guarded secret Pakodas recipe”, a staple Ramadan recipe at their home. Arva explains that Pakodas refers to any kind of vegetable – onion slices, spinach leaves, potatoes – coated in a spiced gram flour batter and deep-fried until golden brown. She then tells me that her favourite kind of Pakodas – one that they only sees emerge from her mum’s kitchen during Ramadan – is the stuffed chili pakodas. They are de-seeded chillies that have a “poofy” batter-coat and are bursting at the seams with a spicy-salty sesame paste (til ki chutney) that has been stuffed inside. The recipe is posted here, with her and her mum’s blessing, for you to try at home. Do give these beauties a try, you will be really glad you did 🙂
