Pakoras are a must for iftar during Ramadan. It’s as if their crunch and warmth must accompany steaming cups of chai. Throw in hot samosas for added comfort. Nostalgic! How I miss these goodies from home!Pakoras are flavour-packed fritters that are light and airy. The base component of all pakoras is gram flour, onion, cilantro, spices. You can make pakoras with all kinds of vegetables, as long as they’re small enough to cook through and large enough to hold to the batter. Vegetables like spinach, eggplant, and potatoes are also added. Of course all these pakoras are named after the vegetable used for instance palak pakora refers to spinach pakora, baigain pakora to eggplant pakora and aloo pakora to potato pakora.Aloo laccha pakoras are made with potato, besan, rice flour, and regular spices. They are crispy from the outside while soft from the inside. “Laccha” basically refers to a lattice as the grated potatoes and sliced onions combined with the flours form a sort of lattice when scooped. Ensure the oil temperature is high when adding pakoras, then reduce to medium heat for the perfect crispy texture.With their crispy texture and flavourful spices, these pakoras are sure to become a household favourite for iftar because iftar without pakoras is no iftar at all!

My grandma used to prepare this fritters for me when I'm still a kid. All sort of fritters from bananas, onion, vege and prawn fritters too. I misses my grandma each time I ate this kinda fritters. She passed away few years ago. She doted on me and regards me her very own.. love u grandma. 😍😘

#deepfriedPhodshi Kolambi Chi Bhaji are fritters made from shrimps and monsoon special leafy vegetable called Phodshi. This vegetable resembles grass and hence is even called as Gavat (Grass) in the Marathi language. It has a small white part at the bottom, which if desired can be discarded, but it is advisable to use it as it's equally nutritious!Certain leafy vegetables are available in the first few weeks of monsoon and are generally found in Maharashtra, in the far suburbs of Mumbai. One such vegetable is phodshi. It is used to prepare a stir fry vegetable, cutlets and even Phodshiche Thalipeeth.Two years back I had come across an article in the newspaper about a particular Maharashtrian community making these phodshi and shrimp fritters. Though I couldn’t find the exact recipe for it, I tried making these using the basic ingredients of a bhaji (fritters made using chickpea flour). And the result was totally delicious and crispy fritters!

#indvspakThis is so yummilicious fritters which you can enjoy with your family and friends. These fritters are a good combination of black gram and corns. Due to the pizza flavour these fritters are slight different and enjoyed not only by kids but also by elders.

#yifr#YIFR - Urad Dal Fritters are very tasty and a best option to enjoy this Monsoon.#goldenapron - 21

#indianstreet#ind10Samosa is famous Indian street food which is authentically stuffed with spicy potatoes with different masalas and mostly peas are added too. It's a deep fried tea time snack enjoyed in parties by all ages.

I made these yummy pakoras #cookpadramadan

This is an easy to make evening snack, with few ingredients.An all time favourite of kids.

#colourgreen#kiddstiffinChildren don't want to eat mostly vegetables but lady finger is favourite for all kids it's too yummy hope all of you like and try

#feast #navratriPotatoes are a great source of energy and Singhara flour is rich in potassium content and low in sodium content, which is said to help water retention in the body.

#HFFMonsoon_specialPeri Peri mushroom oats fritters are so yummy and crunchy snacks recipe which you can enjoy in the monsoon with your family and friends.

Cheesy fritters