Tawa Pakora a healthy iftar dish || Can we eat pakora in ramadhan or as a healthy snack

Tawa Pakora a healthy iftar dish || Can we eat pakora in ramadhan or as a healthy snack
Tawa Pakora is a healthier option than traditional deep fried pakora. It is cooked on a flat griddle (tawa). It’s perfect for those who enjoy crispy snacks with less oil.
Tradition deep fried uses too much ghee/oil and in market very low quality ghee is used. Very less ghee is used in tawa pakora
Recipe.
Ingredients (Serves 4)
– 1 cup besan (chickpea flour)
– 1 medium onion, finely chopped
-4-5 medium spinach leaves
– 1 small potato, grated (optional,diabetic and obese people should avoid)
– 1 green chili, finely chopped
– 2 tbsp fresh cilantro, chopped
– ½ tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp cumin seeds
– ½ tsp ajwain (carom seeds, optional)
– Salt to taste
– Water (as needed)
– Mustard oil Oil for greasing the tawa
Method
1. Prepare the Batter
In a bowl, mix besan, chopped onion, grated potato (if using), green chili, cilantro, turmeric, red chili powder, cumin seeds, ajwain, and salt. Gradually add water to make a thick, pancake-like batter (thicker than dosa batter).
2. Heat the Tawa
Warm a tawa or flat skillet over medium heat. Lightly grease it with oil.

3. Cook the Pakora
– Pour a ladleful of batter onto the tawa and spread it into a round shape (about ¼-inch thick).
– Drizzle a few drops of oil around the edges.
– Cook for 3–4 minutes until the bottom is golden and crisp. Flip and cook the other side.
– Repeat for the remaining batter.
4. Serve:
Cut into wedges and serve hot with mint chutney, tamarind sauce,
Tips
– Batter Consistency: Ensure the batter isn’t too runny; it should hold its shape on the tawa and the batter should not be too tick otherwise difficult to cook.
– Low Oil: Use just enough oil to prevent sticking and enhance crispness.
– Variations: Add spinach, paneer, egg or grated carrots or squashes for extra flavor and nutrition.
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