Spicy Pani Pakora Recipe

Giving the taste of vada with hot water, today we are going to make pani vada.  It is very easy to make them and they are ready in a jiffy.  The puffed vadas are very tasty with the spicy water of golgappa.  These are made in very less time and you can serve them after the festival to the guests and family members.  Make these after this Holi festival and enjoy its taste with your family.


Ingredients for Pani Vada


Black Gram (Split) - ½ cup (100 grams)

Green Gram (Split) - ½ cup (100 grams)

Green Chilli - 2

Ginger - 1 inch, chopped

Salt - ¾ tsp


For Spicy Pani


Green Chilli - 2

Ginger - 1 inch, chopped

Coriander Leaves - ½ cup, chopped

Mint Leaves - ⅓ cup

Black Salt - 1.5 tsp

Cumin Powder - 1.5 tsp

Black Pepper - ½ tsp, crushed

Red Chilli - ½ tsp

Asafoetida - ¼ tsp

Salt - ½ tsp

Lemon - 2, Medium

Coriander Leaves - 2-3 tbsp, finely chopped

Mint Leaves - 1 tbsp, finely chopped


Process of making the Batter


Wash ½ cup of urad dal and ½ cup of moong dal thoroughly and soak them in water for 2 hours and remove the water.  Now put both the lentils, 2 green chilies, 1 inch chopped ginger, ¾ tsp of salt and 1.5 tbsp of water in the mixer jar.  Grind them coarsely and take them out in a bowl.


Now beat the batter continuously for 5-6 minutes with the help of a spoon.  After the time is up, put it in the water and see that it will float.  In this way the batter for the vada will be ready, cover it and keep it.


Process of making Masala Water for Vada


In a mixer jar take 2 green chilies, 1 inch ginger, ½ cup of coriander leaves, ⅓ cup of mint, 1.5 tsp of black salt, 1.5 tsp of roasted cumin, ½ tsp of crushed black pepper, ½ tsp of red chilli, ¼ tsp of asafoetida, ½ tsp of salt and 2-3 tbsp of water.


Grind them finely and take them out in a big bowl.  Now add 1 litre of water to it and mix it well.  Then add the juice of 2 lemons, 2-3 tbsp of finely chopped green coriander and 1 tbsp of finely chopped mint.  Mix them well and the masala water for vadas will be ready.


Process of frying the Vada


Heat the oil, it should be medium-high hot and the flame should be medium-high.  Wet your hand with water and lift some batter and put it in the hot oil making rounds.  Fry them over and over till they become light golden brown.  After frying, take them out and fry the rest in the same way.


After frying the vadas one turn, put them in the masala water, fry the rest and put them in the water.  Cover them well and keep them for half an hour, as well as stir them a couple of times in between.  When the time is up, serve it in a plate or bowl and enjoy their taste.




After grinding the pulse coarsely, beat it for 5-6 minutes.

You can keep them in the fridge and eat them for 3 days.

The oil should be heated to medium-high and the flame should be medium-high.

If dry vadas are left then they can be served as dahi vada.

Spicy Pani Pakora Recipe



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