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Monsoon recipe: How to make makai jalapeno pakoda

July 11, 2019 14:20 IST
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Welcome the monsoon with these special rainy treats.

Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has shared some special recipes for you to try at home.

All recipes: Kind courtesy Khandani Rajdhani

Makai Jalapeno Pakoda

Makai Jalapeno Pakoda

IMAGE: Makai Jalapeno Pakoda Photograph: Kind courtesy Khandani Rajdhani


  • 1 cup American corn
  • A few jalapenos sliced
  • 1 cup finely chopped onion
  • 1 cup finely chopped capsicum
  • 1 tbsp corn starch
  • 50 gm finely chopped coriander
  • Salt
  • 50 gm chopped spring onions
  • A pinch chaat masala


  • Boil corn and refresh in cold water.
  • Chop the jalapeno, capsicum, onion (add only if using the same day), coriander very finely.
  • Mix all the ingredients in a bowl with salt and give it a good rub, allow the veggies to leech out the moisture.
  • Now add water little by little to get the mixture to a thick consistency.
  • Take sufficient oil in a kadhai; bring it to 180 degrees C.
  • Leave small pakoda size portions in the oil, deep fry till crisp and golden brown.
  • Sprinkle chat masala and serve hot with green chutney/hung curd and garlic dip.

Mushroom Cheese Potlis


For filling

  • 200 gm sliced button mushrooms
  • 80 gm chopped onion
  • 10 gm finely chopped garlic
  • 5 gm finely chopped green chillies
  • 50 gm paneer
  • 30 gm grated processed cheese
  • Salt to taste
  • 5 gm chaat masala
  • 2 gm garam masala
  • 10 gm chopped fresh coriander
  • 2 gm Kashmiri red chilli powder
  • 50 gm refined vegetable oil

For skin

  • Wanton skin
  • Spring onion


  • Heat oil in a non-stick fry pan; add the garlic, onion and green chillies. Sauté Til slightly brown.
  • Add garam masala, Kashmir red chilli powder an sauté at this stage.
  • Add the mushrooms and sauté till the most of the moisture from the mushrooms reduce.
  • Get the mixture to room temperature.
  • Add grated cottage cheese, grated processed cheese, chopped coriander and chaat masala and mix well.
  • Fill a small ladoo size ball of this mix in the centre of the wanton skin and pinch all the 4 sides to fold it like a money bag.
  • Tie the base of the fold with a spring onion green.
  • Deep fry the potlis and serve with green chutney.

Jamnagar Potli Kachori

Mushroom cheese potlis

IMAGE: Jamnagri potli kachori  Photograph: Kind courtesy Hi Life


  • 200 gm maida
  • 150 gm moong dal
  • 25 gm ghee
  • 10 gm jeera
  • 10 gm til white
  • 5 gm ginger paste
  • 15 gm chilli powder
  • 2 gm haldi powder
  • 1 pinch hing
  • 1 tsp ajwain
  • A few drops of lemon juice
  • Oil for frying
  • Salt to taste
  • 3 stems spring onion
  • 20 gm spinach paste

For dough
Divide dough into three parts.

Dough 1: Mix maida, ghee, palak paste and salt
Dough 2: Mix maida, chilli paste, ghee and salt
Dough 3: Mix maida, ghee and salt

For the stuffing


  • 150 gm moong dal boiled
  • 25 gm ghee
  • 10 gm jeera
  • 10 gm til white
  • 5 gm ginger paste
  • 15 gm chilli powder
  • 2 gm turmeric powder
  • A pinch of hing
  • 1 tsp ajwain
  • 1 tsp lemon


Stuffing masala

  • Take a thick bottom kadhai and add the ghee and oil.
  • Add jeera, ajwain, ginger paste, chilli powder, turmeric powder and hing.
  • Add boiled moong dal and cook till the mixture becomes dry.

For the dough

  • Make three different dough mixes as mentioned above.
  • Take equal portions of this dough and roll them into small chapatis.
  • Add some of the stuffing as required in the small roti and make into a potli (bag).
  • Take a strip of spring onion leaf and tie it around the mouth of the potli to secure it.
  • Deep fry the potlis in medium hot oil.
  • Serve hot with green chutney.

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