Garlicky mushroom Pakoras
Ingredients: 2 cloves garlic (crushed), 24 button mushrooms (trimmed), 1½ cups gram flour (besan), ½ tsp salt, ¼ tsp baking powder, 1 tsp cumin seeds, 1 tsp red chilli powder, 1 small onion (finely chopped), oil for deep frying, lemon wedges for garnishing and fresh coriander sprigs
Method: Combine gram flour, salt, baking powder, cumin seeds and red chilli powder in a bowl. Mix well, gradually stir in one cup water and whisk to form a smooth batter. Add garlic and onion and mix well. Set aside for ten minutes. Heat sufficient oil in a kadhai. Dip the mushrooms in the batter and slide into the oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hot garnished with lemon wedges and coriander sprigs.
Stuffed Cheese Spinach Pakoras
Ingredients: 6 spinach leaves, 150 gms soft processed cheese, 50 gms Mozzarella cheese, 10 gms chilli (chopped), 10 gms coriander (chopped), 5 gms jalapenos (chopped), 5 gms chat masala, 200 gms gram flour (besan), 5 gms chilli powder, 10 gms baking powder, 10 gms salt and oil to fry
Methods: Mix soft cheese, Mozzarella cheese, chilli, coriander, jalapenos and chat masala for the stuffing. Make a batter with besan (gram flour), chilli powder and baking powder, using water. The batter shouldn’t be very thick or thin. Take the spinach leaves and place the cheese mixture in the centre of each leaf. Fold the leaves in a way that they look like triangles. Dip spinach triangles in the besan batter and deep fry it in kadhai with oil until each one is golden and crispy in texture. Serve hot with homemade chutney.
Prawn Pakora
Ingredients: 200 gms prawns (peeled and de-veined),1 medium sized boiled potato, 2 tbsps of boiled noodles, 1 small onion paste, 1 tsp of ginger-garlic paste, 2 green chillies (sliced), 1 tbsp of cornflour, a pinch of pepper, salt to taste, 1 egg, bread crumbs and oil for deep frying
Method: Mix the prawns, potato, onion paste, ginger-garlic paste, green chillies, pepper, salt and cornflour in a bowl. Add the boiled noodles to this mixture. Shape the mixture into small round balls. Beat the egg and dip the small round balls of prawn mixture in it and coat it with breadcrumbs. Deep fry till golden brown. Serve hot with ketchup.
Chawal Ke Pakore
Ingredients: 2 cups cooked rice, oil for deep-frying, 2 tbsps gram flour (besan), ½ cup roasted peanuts, 1 inch ginger piece (finely chopped), 1 tsp chat masala, ½ tsp red chilli powder, salt to taste, 1 tsp coriander-cumin powder, 2 tbsps fresh coriander leaves, 2 tbsps fresh coriander leaves
Method: Place rice in a bowl. Heat sufficient oil in a kadhai. Add gram flour, peanuts, ginger, chat masala, red chilli powder, salt and coriander-cumin powder to the rice. Chop coriander leaves finely and add. Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slide these balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot.
Chicken Pakora
Ingredients: 200 gms chicken (boneless), 10 gms chilli powder, 8 gms turmeric powder, 10 gms salt, 20 ml oil, 15 gms chopped coriander and 10 gms ginger paste. For the batter: 200 gms gram flour (besan), 5 gms carom (ajwain) seeds, 25 gms rice flour, 25 gms corn flour, 8 gms salt, 5 gms turmeric powder, 5 gms green chilli paste, and 25 ml oil
Method: In a pan, sauté chicken with all the spices and chopped coriander and cook partly. Make a batter with besan, carom seeds, rice flour, corn flour, salt, turmeric powder and green chilli paste. Dip the cooked chicken in the batter and deep fry it in oil. Remove it when it’s half cooked and keep it aside for sometime and then again fry it till crispy. Serve hot and sprinkle some chat masala on top. Serve with mint chutney.
Method: Combine gram flour, salt, baking powder, cumin seeds and red chilli powder in a bowl. Mix well, gradually stir in one cup water and whisk to form a smooth batter. Add garlic and onion and mix well. Set aside for ten minutes. Heat sufficient oil in a kadhai. Dip the mushrooms in the batter and slide into the oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hot garnished with lemon wedges and coriander sprigs.
Stuffed Cheese Spinach Pakoras
Ingredients: 6 spinach leaves, 150 gms soft processed cheese, 50 gms Mozzarella cheese, 10 gms chilli (chopped), 10 gms coriander (chopped), 5 gms jalapenos (chopped), 5 gms chat masala, 200 gms gram flour (besan), 5 gms chilli powder, 10 gms baking powder, 10 gms salt and oil to fry
Methods: Mix soft cheese, Mozzarella cheese, chilli, coriander, jalapenos and chat masala for the stuffing. Make a batter with besan (gram flour), chilli powder and baking powder, using water. The batter shouldn’t be very thick or thin. Take the spinach leaves and place the cheese mixture in the centre of each leaf. Fold the leaves in a way that they look like triangles. Dip spinach triangles in the besan batter and deep fry it in kadhai with oil until each one is golden and crispy in texture. Serve hot with homemade chutney.
Prawn Pakora
Ingredients: 200 gms prawns (peeled and de-veined),1 medium sized boiled potato, 2 tbsps of boiled noodles, 1 small onion paste, 1 tsp of ginger-garlic paste, 2 green chillies (sliced), 1 tbsp of cornflour, a pinch of pepper, salt to taste, 1 egg, bread crumbs and oil for deep frying
Method: Mix the prawns, potato, onion paste, ginger-garlic paste, green chillies, pepper, salt and cornflour in a bowl. Add the boiled noodles to this mixture. Shape the mixture into small round balls. Beat the egg and dip the small round balls of prawn mixture in it and coat it with breadcrumbs. Deep fry till golden brown. Serve hot with ketchup.
Chawal Ke Pakore
Ingredients: 2 cups cooked rice, oil for deep-frying, 2 tbsps gram flour (besan), ½ cup roasted peanuts, 1 inch ginger piece (finely chopped), 1 tsp chat masala, ½ tsp red chilli powder, salt to taste, 1 tsp coriander-cumin powder, 2 tbsps fresh coriander leaves, 2 tbsps fresh coriander leaves
Method: Place rice in a bowl. Heat sufficient oil in a kadhai. Add gram flour, peanuts, ginger, chat masala, red chilli powder, salt and coriander-cumin powder to the rice. Chop coriander leaves finely and add. Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slide these balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot.
Chicken Pakora
Ingredients: 200 gms chicken (boneless), 10 gms chilli powder, 8 gms turmeric powder, 10 gms salt, 20 ml oil, 15 gms chopped coriander and 10 gms ginger paste. For the batter: 200 gms gram flour (besan), 5 gms carom (ajwain) seeds, 25 gms rice flour, 25 gms corn flour, 8 gms salt, 5 gms turmeric powder, 5 gms green chilli paste, and 25 ml oil
Method: In a pan, sauté chicken with all the spices and chopped coriander and cook partly. Make a batter with besan, carom seeds, rice flour, corn flour, salt, turmeric powder and green chilli paste. Dip the cooked chicken in the batter and deep fry it in oil. Remove it when it’s half cooked and keep it aside for sometime and then again fry it till crispy. Serve hot and sprinkle some chat masala on top. Serve with mint chutney.
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