Chickpeas Mint Pakoda is a delicious treat that combines the nuttiness of chickpeas with the refreshing zing of mint and a kick of spice. These crispy, golden fritters are a beloved snack in Indian cuisine, and for good reason. They’re easy to make, packed with flavours, and undoubtedly addictive.
About the Recipe
If you love the combination of crispy textures and bold flavours, this Chickpeas Mint Pakoda recipe is an absolute must-try. These little cakes are like flavour explosions in your mouth, with the nutty chickpeas providing a delightful base for the vibrant mint and warming spices. And remember that irresistible crunch you get from the perfectly fried exterior.
Why You’ll Love This Recipe
You’ll be hooked on these crispy, golden pagodas once your first bite. The refreshing mint adds a lovely brightness to the dish, while the ginger, garlic, and green chillies provide a delightful kick. And the best part? They’re packed with plant-based protein from the chickpeas, making them a guilt-free indulgence you can feel good about snacking on.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
For the crispiest pakodas, fry them in hot oil (around 350°F) and avoid overcrowding the pan. Also, try soaking the chickpeas for at least 8 hours to ensure they’re nice and tender on the inside. Don’t forget to drain them well before mixing in the other ingredients.
Serving and Storing Suggestions
These pagodas are best served warm, straight out of the fryer. They make a fantastic appetizer or snack, perfect for sharing with friends and family. You can keep them warm in the oven until ready to serve for parties. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or air fryer. (Makes around 20 pagodas. Total prep time: 45 minutes.)
Similar Recipes
- Onion Pakora
- Vegetable Pakora
- Spinach Pakora
- Paneer Pakora
- Bread Pakora
Nutrient Benefits
Not only are these pakodas incredibly delicious, but they’re also a nutritional powerhouse. Chickpeas are an excellent source of plant-based protein, fibre, and various vitamins and minerals. The mint boosts vitamin C and antioxidants, while the curry leaves offer anti-inflammatory benefits. So go ahead, indulge guilt-free.
Chickpeas Mint Pakoda
Ingredients
- 1 cup White Chickpeas (soaked overnight or for 8 hours)
- 1/2 cup Mint Leaves (finely chopped or grated)
- 1/2 cup Onions (finely sliced (optional))
- 3 Green Chillies
- 2 tsp Ghee
- 2 tsp Cucumber Seeds (optional)
- 1/4 cup Gram Flour
- 2 tsp Ginger Garlic Paste
- 1/4 cup Rice Flour
- Salt as per taste
- Oil as required
- Curry Leaves (few, fried in a bit of oil)
Instructions
- Drain the chickpeas well.
- Combine with the green chillies and grind coarsely.
- Add mint leaves, 1 tsp ghee, cucumber seeds, ginger garlic paste, salt and onions. Mix well.
- Add the gram flour and rice flour.
- Mix until evenly combined and the mixture is thick.
- Heat oil in a deep frying pan.
- Drop small portions of the mixture into the hot oil and fry until golden brown. Alternatively, you can make small balls of the mix, too.
- Remove and drain excess oil.
- Garnish with curry leaves.
- Serve as a snack.
Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Surely. Canned chickpeas can be a convenient shortcut. Just rinse and drain them well before using. You may need to adjust the gram and rice flour amount to achieve the desired consistency.
What can I substitute for gram flour?
If you don’t have gram flour on hand, use an equal amount of all-purpose flour or rice flour instead. The texture may be slightly different, but it will still work.
How do I prevent the pakodas from getting soggy?
Fry the pakoras in small batches at the right temperature (around 350°F). After frying, drain them well on a paper towel-lined plate. Avoid covering or stacking them until they’ve cooled completely.
Can I bake these pakodas instead of frying?
While frying is traditional, you can try baking them for a healthier option. Brush or spray the pakoda balls with oil and bake at 400°F for 15-20 minutes, flipping halfway through, until golden brown.
How can I add more heat to the pagodas?
For an extra kick of spice, increase the number of green chillies or add a teaspoon of your favourite ground spice, like cayenne pepper or chilli powder, to the batter mixture.
