Pick a Peck of Pepper Pakodas

OK, so enough quasi-philosophical talk from me!
Time to get back to the kitchen.

It may not be the banner year for tomatoes that I had hoped,
but I am fortunate enough to have beautiful peppers in abundance.
Who am I to complain? πŸ™‚

bananapeppers
banana and serrano peppers from the garden

Ever since Shammi posted this recipe for baked (lowfat!) veg pakodas, I have been thinking of how much I love pepper and besan combo, and how much I wanted to make them with the peppers in the garden. Friday’s storm had me picking peppers like mad, so I had lots to play with and tonight I tried it.

I followed Shammi’s excellent recipe and instructions and only changed the ingredients a little — ok, I love cumin and peppers too!
I halved the recipe because I was experimenting and also using the toaster oven.

No dissertation is necessary; here’s how I made them:

Shammi’s Baked Pakodas with Banana Peppers

1 c chopped banana peppers
1/2 c chopped onion
1/3 c grated potato
1 serrano pepper, seeded and diced fine

1 tsp cumin pwd.
1 tsp kashmiri chile pwd.
1/2 tsp salt

1/2 c rice flour
1/2 c besan

1/2 TB canola oil
Pam and Olivio sprays

~~~~~

Microwave the peppers for 2 min with a TB water. When cooled slightly, mix in the onion, potato and serrano pepper.

Sprinkle the cumin, chile pwds and salt. Mix well.
Add flours, mixing well again. Sprinkle clean hands with water and begin to mix, stopping when the batter comes together tightly. It should be sticky.
For this quantity I used about 1 TB water.

Heat the oil to smoking and add to batter — allow to cool slightly and mix thoroughly.

Preheat the toaster oven and its tray to 350F. When hot, line the tray with wax paper sprayed with Pam. Scoop the pakodas into balls with hands or two spoons, flatten and spray lightly with Pam.

In the toaster oven I baked as follows:

For softer pakodas:

Leave the balls a bit thick and bake 7-8 min — turn over while the Pam is still liquid and bake an additional 3-4 min. This gives a nice bit of crisp on the outside while soft inside.

For crisper pakodas:

Press the balls a bit thinner and bake 10 min, then flip and spray with Olivio spray. Switch to toast setting and cook for 5 min. This gives crunchy results!

pakodaing
grated potato, with chopped banana and serrano peppers and onion

pakodabatter
the mixed batter

pakodsaraw
pepper pakodas waiting to bake

Baking these in the toaster oven, I might try toasting the besan first next time —
to compensate for the lower energy heat.

Banana peppers come in hot and mild variety. Mine are mild — nevertheless when I seeded them, I got a very slight stinging sensation in my eyes. I tasted the peppers raw, but they didn’t seem spicy to me even though my tongue tingled a wee bit. Perhaps my tastes are changing for the better (read:hotter!) πŸ˜‰

Something else to do with banana peppers:

Shilpa’s Spicy Banana Peppers

and with peppers in general:

Colorado State Extension

shammispepperpakodas
banana pepper pakodas ~ crispy on the left, softer on the right ~ dipping sauce of anji panca mixed with yogurt

Thanks Shammi, they were delicious!!!
(PS — did I win a prize for using ‘mix’ the most times in one recipe???) πŸ™‚

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8 Comments »

  1. Sra said

    Ah! I made a soup out of this that I’m waiting to post. Guess I’ve not been paying attention to the name and pix of these on the blogs – I was wondering what they were called. We’ve been getting them here for a while.

    You made banana pepper soup!? Can’t wait to see that πŸ™‚

  2. shyam said

    πŸ˜€ Absolutely! But the REAL prize happens when you use it the most times in one paragraph πŸ˜€

    I can always strive for that elusive prize, eh Shyam? πŸ˜‰

  3. indosungod said

    Linda, they look delicious. This climbs to the top of my to-do list.
    What is with the tomatoes though? Not enough heat?

    Those peppers look marvellous too.

    The tomatoes are beginning to ripen, but alot have blossom end rot (from uneven water supply — mostly happens to those in containers) and a couple of the plants have the dreaded late blight. I have been trying to keep ahead of it by pulling affected leaves as soon as I see them, wearing gloves, bagging them letting them shrivel in the sun then tossing them in the trash. Also spraying with neem oil which in addition to being a natural insecticide, I learned, is also a fungicide of sorts. But once it’s in the garden, it is bound to spread. I just hope some of the tomatoes hang on to ripen before the plants die off. On a happy note, it doesn’t affect brinjals, peppers or beans, and ISG I have lots of long beans! Also, one little ridge gourd coming πŸ™‚

  4. Vani said

    Baked pakoras?! That must be the best guilt-free snack ever! Looks great, Linda.

    Thanks Vani — they are *entirely* Shyam’s creation — I only changed up the veggies. Give her original recipe a look and you’ll see why I couldn’t resist it! πŸ˜‰

  5. Ashwini said

    Hi Linda,

    This is first ever visit to your site, I love the sight of beautiful vegetables growing in the sun. Beautiful shots!

    Will visit more often now πŸ™‚

    Cheerz
    Ashwini.

    Hi Ashwini, thanks for stopping, and for your kind comment πŸ™‚ I’ll peek in at your site too!

  6. Cynthia said

    These are baked! OMG they look so crispy and good. Come let’s have some here and I’ll give you some of the lime pickles I made πŸ™‚

    I’m coming straight down, Cyn! πŸ™‚

  7. BongMom said

    Wow thats a good produce and baked pakodas must be the ultimate guilt free indulgence

    Shyam’s recipe was a big hit, S. Happy to see you! πŸ™‚

  8. Aparna said

    Been a while, but I was delighted to see these pakoras, Linda. I’ve only eaten this peppers stuffed and then fried as bhajjis.
    And your veggie garden pictures are gorgeous.

    Been awhile indeed, Aparna, since I visited this post and somehow I didn’t see your comment then! So forgive me if I am a few years late but — thank you! πŸ™‚

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