Ingredients:
Gram flour :
- Gram Flour 4 cups
- Red Chili 2 tsp
- Chili Flakes 2 tsp
- Salt To taste
- Baking soda ¼ tsp
- Chaat masala ½ Tbsp
- Coriander seeds crushed 1 tsp
- Yellow food color ¼ tsp
Pakora Variety:
- Eggplant 1
- Cauliflower 6-8 florets
- Spinach 6-8 leaves
- Egg 2
- Lady finger 6-8
- Green Chili 6-8
Lady Finger Pakora Filling:
- Chat Masala 2 tsp
- Lemon Juice 1 tsp
- Chili Pakora filling
- Tarmarind 2 Tbsp
- Chat Masala 2 TBSP
- Ajwain 2 pinch
- Salt to taste
- Chili flakes 1 tsp
Directions:
Gram flour Batter:
Mix all batter ingredients well. Add water gradually to make smooth batter.
Eggplant Pakora:
Cut eggplant into round slices, dip in the batter and fry until golden brown.
Cauliflower Pakora:
Wash cauliflower well and separate florets. Dip in the batter and fry until golden brown.
Spinach Pakora:
Wash Spinach leaves and dip in the batter and fry until golden brown.
Potato Pakora:
Peel potato and cut into round slices. Dip slices in the batter and fry until golden brown.
Egg Pakora:
Boil eggs and peel. Cut egg in two halves and poke egg whites with toothpick to avoid blasting while frying. Dip egg in batter and fry.
Green chili Pakora:
Make filling of chili pakora. Take above mentioned ingredients and mix well. Put a slit in chili and add small amount of filling. Dip in the batter and fry.
Lady Finger Pakora:
Prepare filling of bhindi by combining all the ingredients (mentioned above). Fill lady finger and dip in batter. Fry until golden brown.
Your Pakora platter with varieties of pakora is ready to be served with Knorr Tomato Ketchup and Chili Garlic Sauce.
Tip:
Wash all vegetables properly.
During you may need to add a little amount of water in batter to maintain the consistency.
Poke holes in Egg white, it prevents blasting of eggs during frying.
Keep flame on medium low during frying of pakoras.
Quantity of filling in green Chili and lady finger Pakora shall be according to your own taste.
Ingredients:
Baysan Ameza:
- Baysan 4 cups
- Lal mirch 2 tsp
- Kuti mirch 2 tsp
- Namak hasbe zaiqa
- Baking soda ¼ tsp
- Chaat masala ½ Tbsp
- Dhania crushed 1 tsp
- Zarde ka rang ¼ tsp
Pakora Variety:
- Baingan 1
- Gobi 6-8 chote phool
- Palak 6-8 pate
- Egg 2
- Bhidi 6-8
- Chili 6-8
Bhindi Pakora Filling:
- Chat Masala 2 tsp
- Lemon Juice 1 tsp
Hari Mirch Pakora filling:
- Imli 2 Tbsp
- Chat Masala 2 TBSP
- Ajwain 2 pinch
- Namak to taste
- Kuti lal mirch 1 tsp
Directions:
Pakoron ka ameza banana keliye saare ajza achi tarah mix karlen phir ahista ahista pani shamil karke mix karti jayen jab tak ke paste ki tarah ka ameza ban jaye.
Baigan Pakora:
Baigan k slices kaat lain. Ab baingan slices ko baysan k amezay mei dibo k fry karti jayen. Golden hone per utar len.
Gobi Pakora:
Gobi ko achi tarah sho kar uske chote phool alaihida karlen, ab baysan k amezay mei dibo ker golden brown hone tak fry kar lain.
Palak Pakora:
Palak ke pate dho kar alaihda karlen. Ab eke k karke baysan k amezay mei dibo ker fry karain.
Alu Pakora:
Aalu k slices kaat lain. Ek ek karke baysan k amezay mei dibo k fry karain.
Anda Pakora:
Ande boil karke cheel len. Beech main se do hiso main kaat len. Ande ki safaidi par toothpick se kuch holes bana len take anda frying ke doraan phate nahi. Ab ande ko ameze main dibo fry kar lain.
Bhindi Pakora:
Bhindi ki filling banalen. Oper diye gaye ajza ko achi tarah mix karke bhindi ko kaat ke us main bhar len. Ab ameze main dibo kar fry karlen.
Hari Mirch Pakora:
Mirch pakora banane keliye pehle uski filling banayen. Diye gaye ajza ko achi taraha mix Karen aur mirch ko beech main se cut laga ke bhar len. Phir ameze main dibo kar fry kar len.
Aapka mazedar Pakora platter, buht sari varieties main Knorr Tomato Ketchup and Chili Garlic Sauce ke sath serve karne keliye tayar hai
Tip:
Sari sabzian achi tarah dho len.
Frying ke doran agar baysan ka ameza thich hone lage tu thora sa pani shamil kar len.
Ande ki safaidi par toothpick se hole lagane se anda frying ke doran phatta nahi hai.
Pakoron ko low medium flame par fry Karen.
Hari mirch aur bhindi ke pakoron ki filling ki mikdar hasbe zaika shamil Karen.
