Ingredients:
- Baisan (Gram flour) sifted 2 Cups
- Lal mirch (Red chili) crushed & roasted 1 & ½ tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Baking soda 1 tsp
- Pani (Water) 1 Cup approx. or as required
- Leftover chicken tikka 1
- Leftover aloo matar gajar
- Macaroni boiled
- Leftover aloo salan
- Cheddar cheese grated ¼ Cup
- Kali mirch powder (Black pepper powder) 1 pinch
- Leftover qeema (mince)
- Kali mirch powder (Black pepper powder) 1 pinch
- Makhan (Butter) ½ tsp
- Anday (Eggs) boiled
- Cooking oil for frying
Directions:
For Pakora Batter:
In bowl,add gram flour,red chili crushed,coriander seeds,cumin seeds,cumin seeds,salt,baking soda and mix well.
Gradually add water and mix well to make a paste (desired consistency) & set aside.
Take leftover chicken tikka and shred it in a bowl.
Now add prepared pakora batter and mix well.
In wok,heat cooking oil,take a mixture and fry pakora until golden brown.
In leftover aloo matar gajar,add boiled macaroni and mix well.
Now add prepared pakora batter and mix well.
In wok,heat cooking oil,take a mixture and fry pakora until golden brown.
From leftover aloo salan,separates potatoes in a bowl,wash with water and pat dry with kitchen towel.
Mash potatoes with masher then add cheddar cheese,black pepper powder and mix well.
Take a mixture and makes 11-12 balls of equal sizes.
Now dip balls into prepared pakora batter.
In wok,heat cooking oil,take a mixture and fry balls until golden brown.
In bowl,add leftover mince,black pepper powder,butter and mix well.
Cut boiled eggs into two halves and remove egg yolks.
Now stuffed boiled eggs with mince filling and dip into prepared pakora batter.
In wok,heat cooking oil,take a mixture and fry until golden brown.
Ajza:
- Baisan (Gram flour) sifted 2 Cups
- Lal mirch (Red chili) crushed & roasted 1 & ½ tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Baking soda 1 tsp
- Pani (Water) 1 Cup approx. or as required
- Leftover chicken tikka 1
- Leftover aloo matar gajar
- Macaroni boiled
- Leftover aloo salan
- Cheddar cheese grated ¼ Cup
- Kali mirch powder (Black pepper powder) 1 pinch
- Leftover qeema (mince)
- Kali mirch powder (Black pepper powder) 1 pinch
- Makhan (Butter) ½ tsp
- Anday (Eggs) boiled
- Cooking oil for frying
Directions:
For Pakora Batter:
Bowl mein baisan,lal mirch crushed,dhania,zeera,zeera,namak aur baking soda dal ker ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ache tarhan mix ker ka paste tayyar ker lein (desired consistency) & side per rakh dein.
Leftover chicken tikka lein aur bowl mein dal ker shred ker lein.
Ab tayyar batter dal ker ache tarhan mix ker lein.
Karhai mein cooking oil garam karein aur pakora ko golden brown hunay tak fry ker lein.
Leftover aloo matar gajar mein boiled macaroni dal ker ache tarhan mix ker lein.
Ab tayyar batter dal ker ache tarhan mix ker lein.
Karhai mein cooking oil garam karein aur pakora ko golden brown hunay tak fry ker lein.
Leftover aloo ka salan mein sa aloo alag ker lein aur pani sa dho ker kitchen towel sa pat dry ker lein.
Aloo ko masher ki madad sa mash ker lein phir cheddar cheese aur kali mirch powder dal ker ache tarhan mix ker lein.
Mixture ko lein aur ek jaisay sizes ki 11-12 balls tayyar ker lein.
Ab balls ko tayyar pakora batter mein dal ker dip ker lein.
Karhai mein cooking oil garam karein aur balls ko golden brown hunay tak fry ker lein.
Bowl mein leftover qeema,kali mirch powder aur makhan dal ker ache tarhan mix ker lein.
Boiled anday ko bech mein sa cut ker lein aur zardi nikal lein.
Ab boiled anday mein qeema filling bhar dein aur tayyar batter mein dip ker lein.
Karhai mein cooking oil garam karein aur golden brown hunay tak fry ker lein.
