Pakora | Holi Special Recipe With Chef Anupa | Sanjeev Kapoor Khazana

Vegetable pakora or pakoda are quick deep fried snacks made with chickpea flour / besan and any vegetable. Mostly it is the onions that is used to make pakora, but any other vegetables can be used.

MIXED PAKORAS

Ingredients

1 large onion, sliced
2 medium potatoes, thinly sliced
8-12 spinach leaves
Salt to taste
1 teaspoon red chilli powder
½ teaspoon carom seeds
1½ cups gram flour (besan)
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
A pinch soda bicarbonate
Oil for deep-frying
Chaat masala for sprinkling

Method

1. To prepare onion pakoras, put onion in a bowl. Add salt and mix. Add ½ teaspoon chilli powder and carom seeds and set aside till it leaves water.
2. Put 1 cup gram flour in another bowl. Add salt, remaining chilli powder, turmeric powder, cumin powder, coriander powder, a pinch of soda bicarbonate and mix. Add some water and whisk to make a semi-thick batter.
3. Heat sufficient oil in a kadai.
4. Add remaining gram flour to onion mixture, mix well to make a thick mixture and set aside.
5. To prepare potato pakoras, put potato slices to the batter and mix. Add 1 tablespoon hot oil and mix well.
6. Put the coated potato slices directly into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
7. To prepare spinach pakoras, dip spinach leaves one by one in the batter, put directly into the hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
8. Drop in small portions of onion mixture directly into the hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
9. To double fry the pakoras, again deep-fry the spinach pakoras and potato pakoras separately in the hot oil on medium-high heat till crisp, swirling frequently. Drain on absorbent paper.
10. Sprinkle some chaat masala on top and serve hot with your choice of chutney or tomato ketchup.

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