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Rath Yatra means sudden arrival of rain. And rain means pakoras with hot steaming tea. Sometimes potatoes, sometimes onions, sometimes something else. A sweet-and-sour chutney and a finely chopped cucumber-onion-carrot salad are added at the time of serving. But if this cucumber is put inside the pakora instead of the salad, have you ever thought how the matter will stand?

It will not be bad at all. Many people make ripe cucumber curry, many people also make shukto with it. This monsoon can be seen making crispy cucumber pakoda.

How to make cucumber pakora?

Materials

• 1 cup gram flour
• 1 teaspoon cornflour
• 2 teaspoons of salt
• Half a teaspoon of red chili powder
• Half teaspoon of coriander powder
• 1 tbsp raw chilli (finely chopped)
• 3 medium sized cucumbers (thinly sliced)
• amount of oil

the system

In a bowl mix gram flour, cornflour, salt, red chilli powder, coriander powder and green chillies together well. Add water little by little to make a thick batter. As with any other pakora fry, care should be taken that the batter is not too sticky or runny. If so, the taste of pakora will not be good at all. Cover the batter and keep it for about 20 minutes.

Then heat oil in a pan on medium heat. Take oil as it should be deep fried. Dip each piece of cucumber in the batter and drop it in the hot oil. This pakora will look a bit like potato pakora. When one side turns golden, flip it to the other side. When fried, keep it on a tissue paper. Then the excess oil will be absorbed into the tissue.

Pakora made in Ekbar! You can fry it one more time just before serving, it adds a lot of flavor. Serve hot with chutney or tomato sauce.