The rainy season is still going on. Hot pakodas are a special treat. You've probably eaten potato and onion pakodas with tea, but have you ever tried cucumber pakodas? They're delicious and have significantly fewer calories than other pakodas. You can enjoy them as an evening snack. The best part is that if you use buckwheat flour and rock salt instead of gram flour, you can enjoy them even during fasting. It's very easy to make and doesn't require much effort or time. If you haven't tried this dish yet, that's okay. You can avoid any hassle by following our recipe.

Ingredients

1 cup gram flour
1 teaspoon cornflour
2 teaspoons salt
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1 tablespoon green chilies (finely chopped)
3 medium-sized cucumbers (thinly sliced)
Oil (for deep frying)

Recipe

First, mix the gram flour, cornflour, salt, red chili powder, coriander powder, and finely chopped green chilies together.

Add a little water to make a thick batter. Once the batter is ready, cover and let it rest for 20 minutes.

Now, place a pan on the stove. Heat the oil in it. Add the cucumber pieces to the batter and fry them in the hot oil.

When one side is browned, flip them over and drain them on a tissue paper. Remember to half-fry them. Now, set them aside.

– When you want to serve cucumber pakodas, once again put them in oil, deep fry them, and serve with chutney.

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