Meal plans and recipes Wooing Wednesdays

Let’s Fry: Pakora, Bhajiya or Fritters?!

Ankita Vaidya
Written by Ankita Vaidya

Now that monsoon mood is on in full swing, we cannot help but make plate full of bhajiyas with cutting chai! Boss, boley toh Mumbai ka barish aur bhajjiya are a match made in heaven! Potato, onion, paneer, cauliflower are the regular ones we always make. How about think global with this local concept?

We have a handful of pakora recipes from around the world, just for you. Enjoy!

Also check our last month’s blog – Rains, Romance and Food

Shrimp Tempura – Japanese bhajiya


  • 8 Jumbo Tiger Prawns
  • 1 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 2 Eggs, cold
  • 400ml Cold water
  • Oil for frying

Dipping sauce: 4 tbsp Sweet sauce sauce, 0.5 green chilies, 2 tbsp rice vinegar and 2 tsp sugar


  1. Peel, devein and wash the shrimps. Pat them dry on a paper towel.
  2. Prepare the batter by sifting all purpose flour in a bowl. Add cold eggs to cold water and whisk well. Add this mixture to the flour and whisk well. Leave some lumps in the batter, it’s okay to have lumps.
  3. Dust the shrimp in cornstarch, then dip in batter and fry in hot oil till light golden.
  4. Serve with the dipping sauce.


Bakwan Jagung – Indonesian corn bhajiya


  • 1 cup Fresh corn
  • 1 cup All purpose flour
  • ¾ cup Rice flour
  • 1 tbsp Sambal olek
  • 2 tbsp Green onion, chopped
  • 2 cloves Garlic, minced
  • 1 lime leaf, shredded
  • 3 eggs
  • Water
  • Salt
  • Black pepper, cracked
  • Oil for frying


  1. Mix all the ingredients in a bowl except eggs and water
  2. Make a well in the bowl with flour, add eggs one at a time and mix with the rest of the ingredients.
  3. Then slowly add water to form a thick batter.
  4. Drop spoonfuls of the batter in hot oil, deep fry till golden brown.
  5. Serve with sweet sour tamarind sauce on the side.


Zucchini fritters – Mediterranean bhajiya


  • 1 cup Zucchini, shredded and squeezed
  • ½ cup Besan
  • ¼ cup rice flour
  • ¼ cup Parmesan cheese, grated
  • 1 egg
  • 4 sprigs Parsley, chopped
  • 1 tsp Oregano
  • 2 cloves Garlic, minced
  • 1 tsp Paprika
  • Salt
  • Black pepper, cracked
  • Water
  • Oil for frying


  1. Mix all the ingredients in a bowl, except eggs and water.
  2. Add eggs one at a time and mix with the rest of the ingredients. Then slowly add water to form a thick batter.
  3. Add spoonful of batter to hot oil and fry until golden brown.
  4. Serve with sour cream or hummus on side.


Kluay Kaeek – Thai banana bhajiya


  • 6 small, firm Bananas (not too ripe, but not raw either)
  • ½ Cup Rice flour, sifted
  • 3 tbsp Maida (all purpose flour), sifted
  • 2 tbsp Sugar
  • 2 tbsp Desiccated coconut
  • 1 tbsp Black sesame seeds
  • A pinch of cinnamon and nutmeg powder
  • ¼ tbsp Baking soda
  • Salt
  • ½ cup Water


  1. Mix all the flours, spices, coconut, sugar, soda and sesame seeds in a bowl. Slowly whisk in water to form a honey consistency batter, not too thick, not too runny.
  2. Dip the bananas in the batter and deep fry till golden brown. Serve hot.
  3. Drizzle some honey before serving.


Popcorn Chicken- American chicken bhajiya


  • 1 chicken breast, cut into tiny pieces
  • 1 cup buttermilk
  • 2 cups All-purpose flour
  • Pinch of Baking soda
  • Salt
  • Pepper
  • 2 eggs, whisked
  • 2 tbsp Cajun spice mix
  • Oil for frying


  1. Soak chicken pieces in buttermilk for minimum 3 hours.
  2. Sift all purpose flour, salt, pepper and baking soda together.
  3. Have whisked eggs ready in a bowl.
  4. Take the chicken pieces out of buttermilk, dredge in flour mix. Then dip in the whisked eggs and roll in the flour mix once again.
  5. Then deep fry till golden brown.
  6. When out of the hot oil, dust in Cajun spice and salt.
  7. Serve hot with spicy mayo.

Which one of these have you planned on preparing this monsoon? How about all of time since monsoon is here for another few months. Don’t forget to pair a hot cup of chai or coffee with your plate of pakoras. Take pictures and tag us- #metime. Let us know how you liked it. Like, share and keep following Femme Fiesta.

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About the author

Ankita Vaidya

Ankita Vaidya

A computer engineer on paper, chef by profession! Being born in a gastronomically enthu household was sheer luck and definitely some good karma. I left India at the age of 22 with 3 suitcases full of parents’ love, passion and determination to chase my dreams.

A connoisseur of Indian cuisine, I enjoy sharing my love for traditional Indian cooking wherever I go. Nurtured with extreme affection, this ‘lil princess’ is all set to touch millions of hearts with her holistic zeal for food and cooking.

I believe life is like a box of spices- though some moments may seem overwhelming, a thoughtful use and correct application will definitely give you extraordinary results. Feel free to share food related anything with me ‘cause I am a student for life!

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