Papa ki *khwahish* to puri karni padegi
Papa ki *khwahish* to puri karni padegi😍 is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Miss_swatithakur on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $2.67 total, $0.67 per serving
Ingredients
- 2 cups Fresh Mint Leaves (washed and roughly chopped)
- 4 pieces Garlic Cloves (peeled)
- 2 pieces Green Chilies (seeds removed, finely chopped)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Cumin Seeds (roasted and ground)
- 1 cup Chickpea Flour (Besan) (sifted)
- 1 tsp Salt (or to taste)
- 0.5 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tbsp Vegetable Oil (for shallow frying)
Instructions
Wash Mint Leaves
Rinse the fresh mint leaves under running water, then soak them in a bowl of water for a minute and shake off excess moisture.
Time: PT5M
Chop Mint
Pat the mint dry with a kitchen towel and roughly chop it into 1‑2 cm pieces.
Time: PT5M
Prepare Aromatic Paste
In a small mortar, combine garlic cloves, green chilies, black pepper, and roasted cumin seeds. Grind into a coarse paste.
Time: PT5M
Make the Batter
In a mixing bowl, add the chopped mint, aromatic paste, chickpea flour, salt, turmeric, and red chili powder. Mix well, adding a little water (about 2‑3 tbsp) just enough to bind everything into a thick, pliable dough.
Time: PT5M
Shape Patties
Take portions of the dough and shape them into flat, round patties about 2‑inch diameter and ½‑inch thick.
Time: PT5M
Steam the Patties
Arrange the patties in a steamer basket, leaving a little space between each. Steam over boiling water for 10 minutes until they are firm to the touch.
Time: PT10M
Cool and Refrigerate
Remove the steamed patties, let them cool for a few minutes, then place them in an airtight container and refrigerate until ready to fry (up to 24 hours).
Time: PT5M
Shallow Fry
Heat vegetable oil in a skillet over medium heat (≈350°F). Fry the patties for 2‑3 minutes per side until golden brown and crisp.
Time: PT5M
Temperature: 350°F
Serve
Serve the shallow‑fried mint pakoras hot with roti, paratha, or a chutney of your choice.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: Chickpea (legume)
Ingredient Substitutions
- Instead of Fresh Mint Leaves: Cilantro (for a different flavor)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Green Chilies: Jalapeño (1 small)
- Instead of Black Pepper: White pepper
- Instead of Cumin Seeds: Coriander powder (1 tsp)
- Instead of Chickpea Flour (Besan): Gram flour, All‑purpose flour (not gluten‑free)
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Saffron (a pinch)
- Instead of Red Chili Powder: Paprika (for less heat)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Spice Grinder or Mortar & Pestle (optional)
- Steamer (or large pot with a steaming rack)
- Skillet or Frying Pan
- Spatula
- Plate for cooling
Critical Steps — Do Not Skip
- Washing and thoroughly drying the mint leaves to avoid excess moisture.
- Grinding the garlic, chilies, pepper, and cumin into a fine paste.
- Steaming the patties for exactly 10 minutes so they set without becoming soggy.
- Shallow frying at medium heat to achieve a golden crust without burning.
Chef Tips from the Video
- Toast the cumin seeds briefly in a dry pan before grinding for a deeper flavor.
- For extra crispness, dust each patty lightly with a little extra chickpea flour before frying.
- Serve with a simple yogurt‑mint dip or tamarind chutney for contrast.
Troubleshooting
Patties fall apart during steaming.
Add a little more chickpea flour or reduce added water so the dough is firmer.
Pakoras are soggy after frying.
Make sure the patties are fully set from steaming and pat them dry before frying; fry at medium heat, not high.
Mint flavor is weak.
Use a generous amount of fresh mint and avoid over‑cooking; add a pinch of extra chopped mint just before shaping.
Storage
Refrigerator: Store steamed or fried pakoras in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Only safe for a few hours at room temperature; keep refrigerated if not served immediately.
Make-Ahead Tips
- Steam the pakoras a day ahead and keep them refrigerated; shallow fry just before serving.
- If you must freeze, wrap each patty tightly in plastic wrap and freeze for up to 1 month, then steam again before frying.
Frequently Asked Questions
What is the cultural significance and history of Mint Pakora (Pudina Ke Patode) in Indian cuisine?
Mint pakoras are a popular street‑food snack in many parts of India, especially during the monsoon season when fresh herbs are abundant. They showcase the Indian love for herb‑infused fried foods and are often served at family gatherings and tea time.
What are the traditional regional variations of Mint Pakora in North Indian cuisine?
In North India, some families add gram flour with a hint of asafoetida, while in Gujarat, a touch of sugar and a sprinkle of sesame seeds are common. Coastal regions may incorporate grated coconut into the batter for extra texture.
How is Mint Pakora (Pudina Ke Patode) traditionally served in Indian households?
Traditionally, the pakoras are served hot with a side of green chutney, tamarind sauce, or plain yogurt. They are enjoyed as an evening snack with tea or as part of a larger spread during festivals.
On which occasions or celebrations is Mint Pakora (Pudina Ke Patode) commonly prepared in Indian culture?
Mint pakoras are often prepared during monsoon evenings, family get‑togethers, and festive occasions like Diwali or Navratri when fresh herbs are plentiful and a light snack is desired.
What makes Mint Pakora (Pudina Ke Patode) special or unique in Indian snack cuisine?
The combination of fresh mint’s cooling aroma with the earthy flavor of chickpea flour creates a distinctive taste. Steaming before frying keeps the interior moist while giving the exterior a crisp bite, a technique not used in most Indian fritters.
What are the authentic traditional ingredients for Mint Pakora (Pudina Ke Patode) versus acceptable substitutes?
Authentic ingredients include fresh mint leaves, chickpea flour (besan), garlic, green chilies, black pepper, and cumin. Substitutes can be cilantro for mint, gram flour for besan, or a ready‑made ginger‑garlic paste instead of fresh garlic.
What are the most common mistakes to avoid when making Mint Pakora (Pudina Ke Patode) at home?
Common errors include adding too much water, which makes the batter loose, and over‑steaming, which can make the patties soggy. Also, frying at too high a temperature burns the exterior before the interior is heated through.
Why does this Mint Pakora recipe use steaming before shallow frying instead of direct frying?
Steaming sets the shape and cooks the interior gently, preventing the pakoras from falling apart during frying and giving them a softer, more tender crumb inside while the shallow fry adds a crisp crust.
Can I make Mint Pakora (Pudina Ke Patode) ahead of time and how should I store them?
Yes, you can steam the pakoras a day ahead, keep them refrigerated in an airtight container, and shallow‑fry them just before serving. This method actually enhances the flavor.
What does the YouTube channel Miss_swatithakur specialize in?
The YouTube channel Miss_swatithakur focuses on easy, home‑cooked Indian recipes, especially quick snacks and family‑friendly meals, with a personable style that encourages viewers to try traditional dishes at home.
How does the YouTube channel Miss_swatithakur's approach to Indian cooking differ from other Indian cooking channels?
Miss_swatithakur emphasizes practical, time‑saving techniques like steaming before frying and often shares personal family stories, making the recipes feel relatable and less intimidating compared to more formal culinary channels.
Last updated: August 29, 2026
