Posts Tagged ‘pakoras’

Recipe Yields: 2-3 servings

Pakoras/bhajiya/fritters

Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil.  Yes deep-fried, sometimes I feel that I am not consuming healthy food but its ok once in a while and it also changes the taste of your palate. The most common veggie used to make pakoras are potatoes and onions. But my mom would use different kind of vegetable to make this fritters like egg plants, spinach leaves, cauliflower florets, lauki/bottle gourd to name a few. So, here goes the recipe:

Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Ingredients:

  • 5-6 cauliflower florets
  • 1 small broccoli head, around 4-5 florets attached, grated
  • 2 green chillies, chopped
  • 2 small potatoes, cut in like french fries
  • 1 medium red onion, sliced
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kalonji/black onion seeds
  • 1/2 teaspoon ajwain
  • 1 cup gram flour/besan
  • 1/4 teaspoon baking soda
  • 1 teaspoon semolina
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix together the gram flour, potatoes, onions, cauliflower florets, grated broccoli, chillies, ajwain, kalonji, turmeric powder, baking soda and salt to taste make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together.
  • Heat oil in a deep skillet over high heat, scoop batter with a tablespoon and drop it in oil.
  • Fry the pakora until golden brown and crispy from both the sides. Turn them occasionally.
  • Fry them in batches. Usually you will take 4-5 batches to finish the batter.
  • Serve hot with chutney,ketchup and of course hot tea to accompany these.
Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Kadhi Chawal 

Kadhi is made with yogurt which got sour in taste. Usually at my house my mom use to make this on sundays for the lunch. We use to have this with chawal/rice. Also, in kadhi we put pakoras which is made with potato, onions, gram flour and chilles. Its a deep fried snack which i love. So, whenever u are making kadhi make enough pakoras coz you will eat some of them while making. 

kadhi Chawal

kadhi Chawal

INGREDIENTS:
For kadhi:

 
2 Cups Sour Yogurt
2 Tablespoon gram flour/besan
2 cups water
1 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 dried red chillies
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 clove crushed garlic
1/2 teaspoon grated ginger
1 small onions, thinly sliced
1/2 teaspoon garam masala
6-7 curry leaves
salt to taste

For Pakoras: 

1 medium sized potato, cut into thin small pieces
1 medium sized red onion, thinly sliced
2 green chilles, finely chopped
1 cup gram flour/besan
1 tablespoon ajwain
1 teaspoon turmeric powder
1 teaspoon kalonji
1/2 cup chopped green coriander leaves
Salt to taste 

Pakoras

Pakoras

Kadhi

Kadhi

PREPARATION: 

For Pakoras: 

Mix together the gram flour, potatoes, onions, chillies, ajwain, kalonji, turmeric powder, green coriander leaves and salt to make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together. 

Meanwhile For kadhi: 

Blend the yogurt, gram flour, water, 1/2 teaspoon turmeric powder, chilli powder and salt to taste in the mixer and set aside. 

Heat oil in a deep skillet on high heat and start adding the prepared batter of pakoras with a ice-cream scoop one at a time and fry the pakoras until golden brown and crispy. 

Fry all the pakoras and keep it aside. 

In the same skillet reduced the oil to 1 tablespoon carefully, add mustard seeds and let it get splutter, add the cumin seeds and wait until it gets brown, add the crushed garlic and grated giner and sliced onions to the oil, add turmeric powder, garam masala, curry leaves and cook until the onions gets translucent. 

At this point of time add the blended yogurt to the skillet and stir continuously to avoid any lumps. Add water if you feel the kadhi is getting thick. Cook it for 5-7 minutes. Then add the pakoras into the kadhi. 

Serve hot with cooked basmati rice.