- 2 cups chickpea flour
- 1/2 cup corn flour
- 50 g black onion seeds (nigella seeds)
- 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder
- 1/4 tsp cumin powder
- 1 tsp salt
- vegetable oil for deep frying
On a lazy day or a rainy day and even during special occasions or when the guests show up uninvited, the first thing you will have to worry about is – what to prepare. Serving snacks is a common custom, especially in India. Despite the negativity you see, India is still known for its hospitality. If you ever visit an Indian family, they will not let you go unless you have eaten something.
So, when the time’s very short, and you have very few ingredients, you can prepare crispy vegetable pakoda; also known as pakora or pakodi. It is one of the most popular snacks, with its origin from India. The cooking method is almost same in all the states too. There’s good news for vegans as well – you can have these crispy golden snacks to your heart’s content. People with a gluten allergy can eat these yummy snacks too!
According to Healthline, chickpea has rich sources of vitamins, minerals, and fiber and offer a variety of health benefits. It can help in improving digestion, weight management and reduce the risk of several diseases. Besides, chickpeas are packed with high protein. It makes an excellent replacement for meat in vegetarian and vegan diets.
Black onion seeds can help you fight acne and also aid in controlling diabetes.
How to make Crispy Vegetable Pakoda
One of the earliest spices known to be used, nigella seeds were found in Tutankhamun’s tomb and are mentioned in the Bible’s Old Testament. (BBC food)
Chickpea and garbanzo bean are two names for the same thing (Cicer arietinum) a member of the Pea family (Fabaceae). They are also called ceci (Italy), Egyptian pea, gram, Kichererbse (Germany), and revithia (Greece). (food reference)