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Till now, we have only enjoyed the deep-fried Pakodas that use a lot of oil, which can be harmful for health. This method is extremely good for thinly sliced pakoras such as onion and eggplant pakodas. For this, first of all, cut the onion/eggplant as thin as possible. Then mix all the ingredients for making pakodas like gram flour, salt, chilli and prepare the batter. Meanwhile, boil water in a pan. When the water starts boiling, put the pakodas in it one by one with your hands or a spoon. Don’t worry, they will not mix with the water as boiling water’s temperature works just like hot oil. Make sure that there should be enough water so that the pakodas can sink easily. When the colour of the dumplings starts changing, then understand that they have started cooking. If you want, you can take out one pakoda and check whether it is cooked or not. After cooking them in water, lightly grease with oil/ghee and cook for another 1-2 minutes in non-stick pan. Once done, take them out the pakodas and sprinkle chaat masala on top and serve with green chutney.
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