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Rath Yatra means the arrival of sudden rain. And rain means hot steaming tea with your favorite pakoras. Sometimes potato, sometimes onion, sometimes something else. When served with a sweet and sour chutney and a salad of finely chopped cucumber, onion and carrot, it becomes even more delicious. But have you ever wondered how things would turn out if you put the cucumber inside the pakora instead of the salad?

It won’t be bad at all. Many people make curries from ripe cucumbers, and some even make dried ones. In this monsoon, you can see cucumber pakoda being made.

How to make cucumber pakoras?

Ingredients

• 1 cup gram flour
• 1 teaspoon cornflour
• 2 teaspoons salt
• Half a teaspoon of red chili powder
• Half a teaspoon of coriander powder
• 1 tablespoon green chili (finely chopped)
• 3 medium-sized cucumbers (cut into thin slices)
• Oil in moderation

Method

In a bowl, mix gram flour, cornflour, salt, red chilli powder, coriander powder and chopped raw chillies well. Make a thick batter by adding water little by little. As with any other pakora fry, make sure that the batter is not too thick or runny. Otherwise, the pakora will not taste good at all. Cover the batter and keep it aside for about 20 minutes.

Then heat oil in a pan on medium flame. Take oil accordingly as you need to fry in deep oil. Dip each cucumber piece in batter and drop it in hot oil. These pakoras will look a bit like potato pakoras. When one side turns golden, flip them over to the other side. Once fried, keep them on a tissue paper. This will absorb the excess oil.

The pakoras are ready in one go! You can fry them again just before serving, it adds crunchiness. Serve hot with chutney or tomato sauce.