Assorted Pakodas are typically served in a Goan Breakfast Thali along with chutneys and sauces along with breads to make the whole experience so interesting. It surely makes for a tasty brunch!
The reason I decided to make Goan Breakfast Thali were these assorted pakodas. The very concept of indulging in some deep fried love for an early meal along with some addictive goan buns, were reasons enough to push me to make this delightful thali.
I read quite extensively on the topic of what thali gets served for breakfast in Goa and the couple of sites I read, talked about small serving plates of pakodas being served along with the buns and sandwiches. The pakodas and buns held the attraction for me and needless to say, I took on myself to treat us with a breakfast thali from Goan with the popular fermented Goan Buns and Bhaji from Goa along with Goan Sheera..
Other Pakoras you can make:
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Step By Step Pictures for making Assorted Pakodas
Clean and cut the cauliflower into small florets.
Blanch it in hot water for 10 minutes or you can cook it for 5 mins with salt and turmeric powder. Drain completely.
Slice the potatoes and soak in water until using.
Slit the green chilies and deseed.
Slice the onions and keep it aside.
In a bowl, take the flours and mix well with salt, turmeric powder, and red chili powder.
Slowly add water and make a thick batter, add the baking soda and beat well.
Heat a kadai with oil, when hot, dip each of the cut vegetables and gently drop into the hot oil.
Deep fry in batches and when the bajjis turn golden, drain to a kitchen towel.
Serve hot with chutney, and sauces.
Recipe
Assorted Pakodas for Goan Breakfast Thali
Ingredients
- 1 small Potato
- 2 Green Chilies
- 1 small Onion
- 1/2 cup Cauliflower Florets
- 1 cup Besan / Gram Flour
- 1/2 cup Rice Flour
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Ajwain
- Salt to taste
- Cooking Oil for Deep Frying
- A pinch Baking Soda
Instructions
- Clean and cut the cauliflower into small florets.
- Blanch it in hot water for 10 minutes or you can cook it for 5 mins with salt and turmeric powder. Drain completely.
- Slice the potatoes and soak in water until use.
- Slit the green chilies and deseed.
- Slice the onions and keep them aside.
- In a bowl, take the flours and mix well with salt, turmeric powder, and red chili powder.
- Slowly add water and make a thick batter, add the baking soda and beat well.
- Heat a kadai with oil, when hot, dip each of the cut vegetables and gently drop into the hot oil.
- Deep fry in batches and when the bajjis turn golden, drain to a kitchen towel.
- Serve hot with chutney, and sauces.
Vaishali says
These Pakoras make me drool. It’s really interesting to read about various breakfasts across the country . I knew about mirch bhajiyas from Goa , but the assorted ones are even better.
Radha Rajagopalan says
Pakoras for breakfast - I am in! I would love to have it anytime. Also, the breakfast platter is very inviting! Wish I could be your neighbor!