MIXED PAKORA - Monsoons are incomplete without this :) Once you have the basics right, kripsy snacks wont be a challenge anymore!!
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MIXED VEG PAKORA
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Batter
1 ¼ cup Gram flour, बेसन
Salt to taste, नमक स्वादअनुसार
¼ tsp Carom seeds, अजवाइन
1 tsp Baking soda, बेकिंग सोडा
½ cup Water, पानी
1 tbsp Curd, beaten, दही
Water, पानी
1 tbsp Rice flour, चावल का आटा
1 ½ tsp Oil, तेल
For Stuffing Bhavnagri Chili
100 gms Paneer, grated, पनीर
1 tbsp Coriander leaves, finely chopped, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
2 tsp Green chutney, हरी चटनी
2 tbsp Nylon sev, सेव
½ tsp roasted Coriander seeds, crushed, धनिया के बीज
6-7 Bhavnagri chillies, भावनगरी मिर्च
For Pakora
2 medium size Onion, rings, प्याज
100 gms Paneer, cut into medium size cube, पनीर
1 large Potato, medium slice, आलू
1 Tomato, slice, टमाटर
For Bhajiya
1 medium size Onion, slice, प्याज
1 medium size Potato, thinly julienned, आलू
¼ cup Spinach, shredded, पालक
½ tsp roasted Coriander seeds, crushed, धनिया के बीज
¼ tsp Fennel seeds, सौंफ़
¼ tsp Cumin seeds, जीरा
¼ tsp Carom seeds, अजवाइन
Salt to taste, नमक स्वादअनुसार
2 Green chillies (chopped & less spicy) हरी मिर्च
¼ tsp Turmeric powder, हल्दी पाउडर
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
⅓ cup Gram flour, बेसन
Other Ingredients
Oil for frying, तेल तलने के लिए
Nylon sev (for coating) सेव
2-3 Green chillies (slit & less spicy) हरी मिर्च
Process
For Batter
In a bowl, add gram flour, salt to taste, carom seeds, baking soda, water as required and mix it well.
Now, add beaten curd and mix it, add water as required and make smooth batter.
Add rice flour, oil and mix everything well and keep it aside for 9-10 minutes.
For Stuffing Bhavnagri Chili
Slit the chillies and keep it aside for further use.
In a bowl, add paneer, coriander leaves, salt to taste, green chutney, nylon sev and mix it well.
Now, add roasted coriander seeds and give it a good mix.
Stuff the prepared mixture in the bhavnagri chillies.
Keep it aside for further use.
For Pakora
Cut the onions, potatoes and tomatoes into medium size slices.
Now, cut the paneer into medium size cubes.
Slit the bhavnagri green chillies into the middle and keep it aside for further use.
For Bhajiya
In a bowl, add all cut vegetables, roasted coriander seeds, fennel seeds, cumin seeds, carom seeds, salt to taste, green chili and mix it well. Squeeze the vegetables properly and remove the excess water.
Now, add turmeric powder, ginger garlic paste and mix, then add gram flour and mix everything properly.
Keep it aside for further use.
For Frying
Dip the potatoes, onion, paneer, and tomato slice into the batter and fry on moderate heat
Once the vegetables are half done, remove and keep it aside.
Now, dip the stuffed bhavnagri green chillies into the batter and coat with a nylon sev and place into hot oil, once green chillies are cooked well, remove it on a absorbent paper and keep aside for further use.
Now, add bhajiya mixture in small parts and deep fry until it’s crisp from all the sides
Remove and keep it aside for further use.
Add green chili into batter and place into hot oil and fry until nice crispy texture on it.
Now, deep fry the half done pakoras on moderate heat until crispy.
Transfer it on a platter and serve hot with green chutney or tomato ketchup.
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