15 Must-Have Sides That Pair Well with Pakhala

Craving comfort food with a twist? Pakhala is a refreshing fermented rice dish, but it needs the right sides to shine. Whether you’re after tangy, spicy, or crunchy, these 15 must-have pairings will elevate your meal. Let’s dive into the best sides for your next pakhala feast!

Aloo Bhaja

Brace yourself for the crunchiest aloo bhaja of your life. These golden potato slices are showered with turmeric and chili, then fried until shatteringly crisp. No soggy spuds here—just pure, addictive crunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Aloo Bhaja

• Potatoes – 2 large (about 1 lb)
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Salt – 1 tsp
• Rice flour – 2 tbsp
• Oil – for deep frying (about 2 cups)

Instructions

1. Slice potatoes into ⅛-inch thick rounds using a mandoline for even thickness.
2. Soak potato slices in cold water for 10 minutes to remove excess starch.
3. Drain and pat thoroughly dry with paper towels.
4. In a bowl, mix turmeric, chili powder, salt, and rice flour. Toss potato slices until evenly coated.
5. Heat oil in a deep pan to 350°F. Use a thermometer to maintain temperature.
6. Fry a single layer of slices for 3-4 minutes per side until golden and crisp. Do not overcrowd the pan.
7. Drain on paper towels and serve immediately. For extra crunch, double-fry: first at 325°F for 2 minutes, then at 375°F for 1 minute.

Nothing beats the shatter of a perfectly fried aloo bhaja—crisp edges, tender centers, and a warm spice punch. Pile them on a plate next to dal-rice or stuff them into a sandwich with green chutney. Either way, you’ll be reaching for seconds before the first batch cools.

Bhendi Bhaja

Skip the sad, slimy okra—this crispy Indian-style fry is about to change your snack game. Seasoned with cumin and red chili, every bite is pure crunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main

• Okra – 1 lb
• Chickpea flour – ½ cup
• Rice flour – 2 tbsp
• Cumin seeds – 1 tsp
• Red chili powder – 1 tsp
• Salt – 1 tsp
• Oil for frying – as needed

Instructions

1. Wash 1 lb okra and pat completely dry with a kitchen towel – moisture makes it soggy.
2. Trim off the tops and tails, then slice each okra lengthwise into thin strips.
3. In a large bowl, whisk together ½ cup chickpea flour, 2 tbsp rice flour, 1 tsp cumin seeds, 1 tsp red chili powder, and 1 tsp salt.
4. Add the sliced okra to the bowl and toss until every piece is evenly coated. Shake off excess flour – too much batter = dense coating.
5. Heat ½ inch oil in a heavy skillet over medium-high heat until it shimmers (about 350°F). Test with a flour pinch – it should sizzle immediately.
6. Fry okra in a single layer, about 6-8 pieces at a time, without crowding. Cook 2-3 minutes per side until deep golden and crisp.
7. Transfer fried okra to a paper-towel-lined plate. Repeat with remaining batches.
8. Serve hot – they lose crunch as they cool.

Make it a weeknight side or a party snack – either way, you'll crave that shatteringly crisp coating and warm spice kick. Pair with a tangy tamarind chutney for next-level dipping.

Tomato Khar

Not your average curry—this Tomato Khar is a tangy, smoky explosion from Assam. We're letting tomatoes meet baking soda and mustard oil for a quick, punchy dish that screams comfort food with zero fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Tomatoes – 4 medium, chopped
• Baking soda – ½ tsp
• Mustard oil – 2 tbsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Green chili – 1, slit
• Cumin seeds – ½ tsp
• Dried red chili – 2
• Water – 1 cup
• Coriander leaves – for garnish

Instructions

1. Heat 2 tbsp mustard oil in a pan over medium-high heat until it just begins to smoke—this is crucial for flavor. (Tip: Mustard oil needs to reach its smoking point to remove pungency.)
2. Drop in ½ tsp cumin seeds and 2 dried red chilies; let them crackle for about 10 seconds.
3. Add 4 chopped tomatoes, ½ tsp turmeric, 1 tsp salt, and 1 slit green chili. Stir to coat.
4. Cook for 5 minutes, stirring occasionally, until tomatoes break down and become pulpy.
5. Remove pan from heat briefly, sprinkle ½ tsp baking soda over the tomatoes. It will foam vigorously—stir quickly to combine. (Tip: Baking soda neutralizes acidity and creates a unique texture.)
6. Return pan to heat, pour in 1 cup water, bring to a boil, then reduce to a simmer. Cook for 5 minutes until slightly thickened. (Tip: Adjust water for desired consistency; less water for thicker curry.)
7. Taste and adjust salt if needed.
8. Garnish with chopped coriander leaves and serve hot.

Finally, a curry that’s both bold and super quick. The tangy, slightly foamy texture is unlike anything you’ve tried—perfect spooned over steamed rice or slathered on crusty bread for a weeknight win.

Saga

Try this spin on a classic: Saga is a mild spinach curry that’s all about the tempering. Garlic and cumin seeds get all fragrant in hot ghee, and that’s the move. It’s weeknight-ready and totally addicting.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Spinach – 1 lb
• Garlic – 4 cloves
• Cumin seeds – 1 tsp
• Onion – 1 medium
• Green chili – 1
• Turmeric – ½ tsp
• Salt – 1 tsp
• Ghee – 2 tbsp

Instructions

1. Heat 2 tbsp ghee in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Add 1 medium onion, thinly sliced, and cook until golden, about 5 minutes.
3. Add 4 minced garlic cloves and 1 chopped green chili, sauté for 1 minute.
4. Add 1 lb fresh spinach (washed and roughly chopped), cook until wilted, about 3-4 minutes.
5. Sprinkle ½ tsp turmeric and 1 tsp salt, stir to combine. Cook for 2 more minutes.
6. Transfer the mixture to a blender and puree until smooth. Tip: For a chunkier texture, pulse instead of blending fully.
7. Return the puree to the pan, simmer on low heat for 5 minutes. Tip: Taste and adjust salt if needed. Tip: Don't skip the cumin seed tempering – it's the flavor backbone.

Go ahead, scoop it up with warm naan or roti. The creamy spinach (even without cream) is velvety and light, with that garlicky cumin kick. Perfect as a side or a main with rice.

Baingan Bharta

This smoky roasted eggplant mash is your new weeknight hero. Char the eggplant until the skin is blackened, then mash it up with onions, tomatoes, and spices for a bold, earthy flavor that’s pure comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main Ingredients

• Eggplant (large) – 2
• Onion (medium, diced) – 1 cup
• Tomato (medium, diced) – 1 cup
• Green chilies (finely chopped) – 2 tbsp
• Garlic (minced) – 1 tbsp
• Ginger (grated) – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Vegetable oil – 2 tbsp
• Fresh cilantro (chopped) – ¼ cup (for garnish)

Instructions

1. Pierce each eggplant a few times with a fork. Roast directly over a gas flame or under a broiler at 450°F, turning occasionally, until the skin is charred and the flesh is soft (about 30-35 minutes).
2. Let the eggplants cool slightly, then peel off the charred skin. Mash the flesh with a fork or your hands until mostly smooth; set aside.
3. Heat 2 tbsp oil in a large skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
4. Add 1 tbsp minced garlic and 1 tsp grated ginger. Sauté for 30 seconds until fragrant (don't let it burn!).
5. Add 1 cup diced onion and cook until translucent, about 4-5 minutes.
6. Add 1 cup diced tomato and 2 tbsp chopped green chilies. Cook until tomatoes soften, about 3 minutes.
7. Stir in ½ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Cook for 1 minute to bloom the spices.
8. Add the mashed eggplant to the pan. Stir well to combine. Reduce heat to low and cook for 10 minutes, stirring occasionally, until flavors meld.
9. Taste and adjust salt if needed. Garnish with ¼ cup fresh cilantro before serving.

Gorgeous texture: creamy, lightly charred, and almost buttery—thanks to the roasted eggplant. Serve it warm with fluffy naan or toasted bread, or pile it over rice for a quick, satisfying bowl.

Aloo Posto

Forget fancy—this is the Bengali potato dish that steals the show. Creamy poppy seed paste clings to every cube, green chilies bring the heat, and it's ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Aloo Posto

• Potatoes – 3 medium (1.5 lbs)
• Poppy seeds – 3 tbsp
• Green chilies – 2-3
• Mustard oil – 2 tbsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Water – ½ cup

Instructions

1. Soak poppy seeds in warm water for 10 minutes, then drain.
2. Grind soaked poppy seeds and green chilies into a smooth paste with a splash of water.
3. Peel and cube potatoes into 1-inch pieces.
4. Heat mustard oil in a skillet over medium-high until shimmering.
5. Add potato cubes and turmeric; stir-fry for 2 minutes until lightly coated.
6. Stir in poppy seed paste, salt, and ½ cup water; bring to a simmer.
7. Cover and cook on low heat for 12-15 minutes until potatoes are fork-tender.
8. Uncover, raise heat to medium, and cook until the paste thickens and coats the potatoes, about 2 minutes.

Velvety poppy seed sauce wraps each potato like a hug. Serve over steamed rice for a weeknight win, or pair with warm rotis for a hearty meal.

Dalma

Got a pot? Good. Because this Dalma is about to become your new comfort food obsession—a fragrant lentil and veggie stew with coconut, ginger, and turmeric that’s pure weeknight magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main

• Red lentils (masoor dal) – 1 cup
• Water – 4 cups
• Carrots, diced – 1 cup
• Potatoes, diced – 1 cup
• Green beans, chopped – 1/2 cup
• Pumpkin, diced – 1/2 cup
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Dried red chilies – 2
• Turmeric powder – 1/2 tsp
• Fresh ginger, grated – 1 inch
• Fresh grated coconut – 1/2 cup
• Salt – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. Rinse the red lentils under cold water until water runs clear. Tip: soak them for 30 minutes to reduce cook time.
2. In a large pot, combine lentils and 4 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes, skimming any foam. The lentils should be soft but not mushy.
3. While lentils cook, prep vegetables: dice carrots, potatoes, green beans, and pumpkin into 1/2-inch cubes.
4. In a separate skillet, heat oil over medium heat. Add mustard seeds and cumin seeds; cook until they pop (about 30 seconds).
5. Add dried red chilies, turmeric powder, and grated ginger. Stir for 15 seconds until fragrant.
6. Add all diced vegetables to the skillet. Sauté for 3 minutes, until lightly coated with spices.
7. Transfer sautéed vegetables to the pot with lentils. Stir in salt. Cook for 10–12 minutes, until vegetables are tender. Tip: if stew is too thick, add 1/2 cup hot water.
8. Stir in fresh grated coconut. Cook for 2 more minutes. Tip: use freshly grated coconut for best flavor and texture.
9. Remove from heat. The Dalma should be thick and creamy, not soupy.

Creamy, hearty, and bright with ginger and turmeric, this Dalma is a hug in a bowl. Serve it over steamed rice with a pat of butter—or eat it solo with crusty bread for a quick, wholesome meal.

Machha Besara

Just imagine a fish curry that punches you with heat, then cools you with creamy mustard. This Machha Besara is that dish—bold, quick, and unforgettable.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main

• Fish (mackerel or tilapia) – 1 lb, cut into 2-inch pieces
• Mustard seeds – 3 tbsp
• Turmeric powder – 1 tsp
• Green chilies – 4, slit lengthwise
• Salt – 1 tsp
• Mustard oil – 3 tbsp
• Water – 1 cup

Instructions

1. Soak mustard seeds in ¼ cup warm water for 10 minutes. Drain and grind to a smooth paste (add a splash of water if needed).
2. In a bowl, mix fish pieces with turmeric, salt, and 1 tbsp of mustard paste. Let marinate 10 minutes.
3. Heat mustard oil in a heavy pan over medium-high until it begins to smoke—this kills the raw bite. (Tip: Mustard oil is key for authentic flavor; don’t skip.)
4. Shallow fry the fish pieces for 3 minutes per side until golden. Remove and set aside.
5. To the same oil, add the remaining mustard paste and slit green chilies. Sauté 1 minute until fragrant—do not burn.
6. Pour in 1 cup water, stir, and bring to a boil. Simmer 2 minutes. (Tip: Taste the sauce; adjust salt if needed—the fish will absorb it.)
7. Gently slide the fish back into the pan. Cook uncovered for 5 minutes, spooning sauce over the fish. The sauce will thicken slightly. (Tip: Don’t stir too much or fish will break.)
8. Turn off heat. Let rest 2 minutes before serving.

Scoop up the fish with warm rice—every bite hits with sharp mustard and lingering heat. The silky sauce is made for sopping up; don’t leave a drop.

Kakharu Phula

Nothing beats the crunch of these golden pumpkin flower fritters. Crispy chickpea batter meets delicate blossoms—total game changer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Batter

• Chickpea flour – 1 cup
• Turmeric – ½ tsp
• Red chili powder – ½ tsp
• Salt – ½ tsp
• Baking soda – ¼ tsp
• Water – ¾ cup

For Frying

• Oil (for deep frying) – 2 cups
• Fresh pumpkin flowers – 12-15

Instructions

1. Whisk together chickpea flour, turmeric, red chili powder, salt, and baking soda in a bowl.
2. Gradually add water while whisking to form a smooth batter. Tip: Batter should coat the back of a spoon – not too thin.
3. Heat oil in a deep pan to 350°F. Tip: Use a thermometer to maintain temperature for even frying.
4. Gently clean pumpkin flowers, removing the stamen and stem, but keep petals intact.
5. Dip each flower into the batter, coating evenly.
6. Carefully drop battered flowers into hot oil. Tip: Don't overcrowd; fry in batches to keep oil temp steady.
7. Fry for 2-3 minutes per side until golden brown and crisp.
8. Drain on paper towels. Tip: Sprinkle a pinch of chaat masala for extra zing if desired.

A crispy exterior gives way to a tender, floral bite. Serve with mint chutney or ketchup for dipping.

Pampad

Hate limp snacks? These crispy lentil papads are about to become your new obsession. Roast or fry them in seconds — crunch guaranteed.

Serving: 4 | Prep Time: 2 minutes | Cooking Time: 3 minutes

Ingredients

• Papads (lentil wafers) – 8 pieces
• Cooking spray or oil – as needed

Instructions

1. Place 1-2 papads on a microwave-safe plate — don't overlap.
2. Microwave on high for 30 seconds. Tip: Watch closely; times vary by microwave wattage. They should puff and turn golden.
3. Flip each papad and microwave for another 20-30 seconds until fully crispy. Tip: If edges are still soft, go in 10-second bursts.
4. For stovetop method: Brush lightly with oil and toast in a dry skillet over medium heat, 30 seconds per side. Tip: Use tongs to flip quickly; they burn fast.
5. Transfer to a paper towel-lined plate to cool. They'll crisp up more as they cool.

Just bite into that shattering crunch — pure lentil magic. Serve with tangy chutneys, yogurt dip, or crush over salads for texture bombs.

Mula Ghanta

Whip up this lightning-fast Mula Ghanta—a tangy, garlicky stir-fry that turns humble radish leaves into a bold side dish. Ready in 15 minutes, it's packed with crunch and punch.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• Radish leaves – 1 bunch (about 4 cups chopped)
• Vegetable oil – 2 tbsp
• Mustard seeds – 1 tsp
• Garlic cloves – 4, thinly sliced
• Salt – ½ tsp

Instructions

1. Wash radish leaves thoroughly and chop them into 1-inch pieces. Pat dry—water will make them steam instead of stir-fry.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add 1 tsp mustard seeds. Let them pop, about 30 seconds. Tip: cover the pan briefly to prevent popping seeds from flying out.
4. Add sliced garlic and sauté for 30 seconds until fragrant. Watch closely—garlic burns fast.
5. Add chopped radish leaves and ½ tsp salt. Stir-fry on high heat, tossing constantly, for 3–4 minutes until leaves are just wilted but still bright green. Tip: don't overcook; you want a bit of crunch.
6. Remove from heat and serve immediately.

Each bite bursts with nutty mustard seeds and crispy garlic against tender, earthy leaves. Pile it over steamed rice or scoop it up with warm roti for a speedy, soulful meal.

Chuna Machha

Here is a bold, tangy dish that will wake up your taste buds. Chuna Machha is dried fish cooked in a fiery tamarind sauce. It's quick, intense, and perfect for adventurous eaters.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main

• Dried fish – 8 oz
• Tamarind paste – 2 tbsp
• Water – 1 cup
• Chili powder – 1 tsp
• Salt – ½ tsp
• Oil – 2 tbsp
• Onion – 1 medium, sliced
• Garlic – 4 cloves, minced

Instructions

1. Soak dried fish in warm water for 10 minutes; drain. This removes excess salt and rehydrates the flesh.
2. Heat oil in a pan over medium-high heat. Tip: use a heavy-bottomed pan for even heat.
3. Add sliced onion and minced garlic; sauté until golden, about 3 minutes. Don't skip this—it builds the flavor base.
4. Stir in chili powder and salt; cook 30 seconds until fragrant.
5. Add tamarind paste and 1 cup water; bring to a boil. Tip: dissolve the paste fully before adding fish.
6. Add soaked fish; reduce heat to low. Simmer uncovered for 10 minutes until sauce thickens and clings to the fish. Stir occasionally to prevent sticking.
7. Taste and adjust salt if needed. Serve hot.

Versatile Chuna Machha pairs wonderfully with steamed rice or crusty bread. The tangy, spicy sauce clings to the fish, creating a bold, satisfying meal that's perfect for a quick dinner.

Panasa Biri

Just crack open those jackfruit seeds – they're the unsung heroes of the curry world. This Panasa Biri is a fiery, coconutty stunner that'll have you rethinking your produce aisle. Ready in under 30 minutes, it's the weeknight win you didn't know you needed.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Jackfruit seeds – 1 cup
• Water – as needed for boiling and 1/4 cup for curry
• Grated coconut – 1/2 cup
• Green chili – 2, sliced
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1 tsp
• Curry leaves – 1 sprig
• Oil – 2 tbsp
• Salt – 1/2 tsp

Instructions

1. Boil jackfruit seeds in water for 15 minutes until fork-tender. (Tip: Boiling time depends on seed size; check after 12 minutes.)
2. Drain and peel off the outer skin.
3. Heat oil in a pan over medium heat. Add mustard seeds and curry leaves; let them splutter. (Tip: Don't let the mustard seeds burn – they should pop immediately.)
4. Add sliced green chili and sauté for 30 seconds.
5. Add peeled jackfruit seeds, turmeric powder, and salt. Stir to coat evenly.
6. Add grated coconut and 1/4 cup water. Cook for 3-4 minutes, stirring occasionally, until the coconut is slightly toasted and the curry thickens. (Tip: Toasting the coconut deepens the flavor.)
7. Remove from heat. Serve hot.

Zip up the meal with a side of warm roti or rice – the creamy, spicy gravy begs to be soaked up. The seeds have a nutty, potato-like texture that makes this curry totally addictive.

Ambula

Viral-worthy chutney alert: Ambula is the dried mango magic you didn't know you needed. Bold, tangy, and sweet—this jaggery-mustard-chili bomb will upgrade every meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main

• Dried mango – 1 cup
• Water – 2 cups
• Jaggery – ½ cup (grated)
• Mustard seeds – 1 tsp
• Dried red chilies – 3
• Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Soak dried mango in 2 cups water for 4 hours or overnight until softened. Tip: For quicker prep, use hot water and soak 1 hour.
2. Drain the mango, reserving 1 cup of the soaking water. Tip: Keep that water—it's packed with fruity flavor.
3. Heat oil in a pan over medium heat. Add mustard seeds and dried red chilies. Cook until seeds pop and chilies darken, about 1 minute. Tip: Don't walk away—they burn fast.
4. Add soaked mango, jaggery, reserved water, and salt. Bring to a boil.
5. Reduce heat to low and simmer, stirring occasionally, for 15–20 minutes until chutney thickens and mango breaks down. The jaggery will caramelize, deepening the flavor.
6. Cool completely before serving. The chutney will thicken further as it cools. For a smoother texture, blend briefly.

Use this chutney as a tangy-sweet side for rice, flatbread, or even grilled cheese. Unexpected? Yes. Addictive? Absolutely.

Kadali Chada

Vibrant, tangy, and utterly unique—banana flower gets a yogurt makeover with bold mustard and ginger. No fuss, just bold flavors. This is Kadali Chada, your new weeknight hero.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• Banana flower (cleaned) – 2 cups
• Yogurt – ½ cup
• Mustard seeds – 1 tsp
• Ginger (grated) – 1 tbsp
• Oil – 2 tbsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Green chili – 2 (slit)
• Curry leaves – 1 sprig

Instructions

1. Clean the banana flower: remove outer pinkish petals and inner florets, then chop finely. Tip: soak in buttermilk for 10 minutes to remove bitterness.
2. Boil 2 cups water, add chopped banana flower and turmeric, cook for 10 minutes until tender. Drain and set aside.
3. Heat oil in a pan over medium heat. Add mustard seeds and let them pop, covering the pan to prevent splatters.
4. Add grated ginger, slit green chili, and curry leaves. Sauté for 30 seconds until fragrant.
5. Add the cooked banana flower and salt. Stir and cook for 2 minutes to dry out excess moisture.
6. Reduce heat to low. Add yogurt and mix well. Cook for 2 minutes, stirring continuously to prevent curdling.
7. Remove from heat and serve hot.

Silky yogurt coats each tender bite, while mustard and ginger keep it lively. Serve with steamed rice or flatbread for a comforting meal that's anything but ordinary.

Conclusion

Whether you’re a Pakhala pro or trying it for the first time, these sides make every meal special. I’d love to hear which one you’re most excited to try—drop a comment below! And if this list helped you, please share it on Pinterest to help others find it too.