14 types of veg and non-veg deep-fried pakodas to make the Holi party even more flavourful

Holi evenings are all about deep-fried treats, bonds, gulal, and a lot of thandai. And when it comes to deep-fried treats, no Holi celebration is complete without classic pakodas made with veggies, meat, and even polutry produces. So, if you are also set for Holi party and feels that something is missing for the evening gathering, take a look at these varieties of pakodas and add to the menu, thank us later.

It is one of the most famous pakodas made with sliced onion, besan, carom seeds, cumin, salt, pepper, chaat masala, and oil. It is best served with green chutney.

For this one, you need to coat boiled eggs in spiced besan batter and then deep fry thenm. They are soft and creay inside and crunchy outside.

Another famous pakoda that goes well with chai in monsoon is aloo pakoda. It is made with sliced potatoes, besan, sooji, salt, turmeric, chaat masala, and black pepper.

To make this, you need fresh fish chunks, which are dipped in piced besan batter and fried crisp. The best varieties of fish for this dish includes basa, rohu, or surmai.

This is a protein-rich deep fried snack made with paneer slices dunked in besan batter seasoned with salt, pepper, chaat masala, turmeric, and carom seeds. If you like the pakodas to be crunchy, you can add sooji to the besan batter.

This pakoda is made with cauliflower florets, which are first blanched in salt water and are then dunked in besan batter and then deep fried until golden and crisp. They are best served with chai and ketchup.

This pakoda is native to Rajasthan and is made with large green chilies stuffed with spiced potatoes, coated in besan, and then deep fried until cooked well.

These are light and spicy and are made with prawns coated in rice flour and besan batter along with spices, which are fried to perfection.

To make this pakoda, you need tender spinach leaves, which are dunked in besan batter and then deep fried to perfection.

To make this pakoda, you need white bread slices, spiced potato mixture and besan batter. Potato mixture is stuffed between two bread slices, which is then dunked in spiced besan batter and then deep fried to perfection.

This one is made with spiced minced mutton mixed with herbs and besan, shaped into small clusters, and fried and are best served with mint-coriander chutney.

Images Courtesy: istock

To make this pakoda, you need soaked moong dal, which is blended into a coarse paste along with garlic, ginger, chilli, salt and pepper, and then deep fried in hot oil until crisp.

This pakoda is made with sliced eggplant dunked in besan batter, seasoned with sooji, salt, pepper, chaat masala, and black salt, and then deep fried to perfection.

This is made with boneless chicken pieces, marinated in spices and then coated in gram flour, and deep-fried to perfection.