Bread Pakora

Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂

Ayesha’s Kitchen

Ingredients:

FOR BATTER

  • 2 cups gram flour
  • ½ tspn baking powder
  • Some cold water for medium thick batter
  • Salt to taste
  • 1 tbspn crushed red chilli dry
  • ½ tspn turmeric powder
  • 2 tbspns cracked coriander seeds
  • 1 tbspn green chilli paste (fresh)
  • 1 tspn cumin seeds
  • 1 tbspn pomegranate seeds (crushed)
  • 3 tbspns chopped fresh coriander

FOR PAKORA

  • 6 white bread slices
  • Oil for deep frying

FOR FILLING

  • 2 boiled potatoes
  • Salt and red chilli powder to taste
  • ½ tspn turmeric
  • 1 tbspns crushed green chillies
  • 3 tbpns chopped fresh coriander
  • 1 tbspn chopped fresh mint leaves
  • ½ tspn aamchur powder
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tspn cracked coriander seeds

Method

  • Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.
  • Keep aside for 5 minutes.
  • Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.
  • Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.
  • Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
  • Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
  • Serve hot with mint chutney or just as it is. They taste great.

Assorted Vegetable Pakoras

This is the very basic variation of Pakora. You can use any vegetable you like, I used mushrooms, eggplant, potato and cauliflower, you can use capsicum, paneer or anything you like. This batter is super hot and spicy and it gives a very nice crunch to the vegetable. Try it whenever it is raining next and love me for giving you this recipe<3

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • oil for deep frying

FOR BATTER

  • 3 cups besan
  • Salt to taste
  • 1 tbspn red chilli powder
  • 5 tbspns green chilli paste
  • 2 tbspns coriander paste
  • 2 tbspns mint paste
  • 1 tspn turmeric
  • 3 tbspns cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn fenugreek leaves
  • ½ tspn baking powder
  • Some water to make medium consistency batter

VEGETABLES

  • 2 cups cauliflower heads
  • 1 cup small button mushrooms
  • 2 large potatoes cut into slices
  • 1 large eggplant cut into slices

Method:

  • Wash, dry and cut all the vegetables as instructed.
  • Take a deep mixing bowl and make the batter by mixing all the spices, baking powder and flour with water. Use a whisk to avoid lumps.
  • Preheat the oil in karai and test if it is hot enough by dropping some batter in oil. If it comes up to the surface splattering that means the oil is ready.
  • Now dip each piece of vegetable in the better and fry until the pakora is crisp and brown. Please make sure the oil is on medium flame, if it is too high the vegetable will be raw from inside and if it is too low the batter will soak a lot of oil and it may not be as crispy as we want it to be.
  • Take out all the pakoras on to the serving platter and serve hot with Imli chutney or mint sauce.

Paneer Pakora

Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!

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Ingredients:

  • Paneer 1 kilo (cut into cubes)
  • Oil for deep frying

FOR BATTER

  • 2 cups besan/ gram flour
  • 3 tbspns chopped fresh mint
  • 2 large green chillies chopped
  • 3 tbspns green coriander chopped
  • 2 tbspns coriander seeds
  • 1 tsp zeera/ cumin seeds
  • Water to make medium consistency batter
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tbspn anardana/ pomegranate seeds roughly ground

Procedure:

  • In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
  • Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
  • Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
  • Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.

Dupatta Gali Lahore Pakora (Hawker Style)

My favorite pakoras!!!!!! I remember when I used to shop at Liberty Market, Lahore (Pakistan), these pakoras were always on my “shopping snacks list”. I love street food and Thank GOD I don’t have any immune system issues. I can eat, drink, digest and sustain all this food easily, I never get sick after having them and whenever I go out for shopping (no matter what shopping; clothes, books, shoes anything) I always choose the markets with best street food.

The thing I like about these Pakoras is that they give veggies a lite coating of flour mixture, just to give an extra crunch and to hold them together which makes them lite otherwise Pakoras people make at home during Ramadan are just so dense and cake like. So here is the recipe……. enjoy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ cup besan
  • 1 tspn baking powder
  • 1 tbspn yogurt
  • 2 large potatoes (cut into thin lengthways slices)
  • 8 – 9 green chillies chopped
  • 2 large red onions sliced
  • Salt to taste
  • 2 tbspns red chilli flakes
  •  1 tspn cumin seeds
  • 1 cup spinach leaves (roughly sliced)
  • 2 tbspns whole coriander seeds
  • 1 tspn garam masala
  • Some cold water ( ½ cup) to make the paste
  • 4 tbspns chopped fresh green coriander
  • Some chaat masala to sprinkle afterwards
  • Oil for deep frying

Procedure:

-In a deep mixing bowl combine besan with all the spices, green chillies, baking powder, coriander and yogurt and stir. Gradually mix in some cold water and make a medium consistency paste (not too thick like dahi bhalle mixture nor too thin like gram flour paste, just like pancake batter)

-Make sure the batter is smooth, no lumps of flour.

-Now add all your sliced veggies and mix with your hands.

-Keep aside for 30 minutes.

-Heat oil to 180 degrees Celsius. (I am sure that hawker does not have a candy thermometer 😀 but the oil should be hot enough that if you drop a tiny bit of the batter it should not sink to the bottom of the wok. The mixture should rise and splatter on the surface of the oil.)

-Now drop tbspns of the pakore batter into the hot oil and fry until the pakoras get crisp and brown. Take them out onto your wire rack or any strainer BUT NO PAPER TOWEL. We don’t want our pakoras to get soggy. So put them on anything that is 1 cm above the surface of your bench top and has holes in it.

-Sprinkle some chaat masala for extra kick and serve hot with tamarind sauce or mint chutney.

Kadhi Pakora

Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen

Ingredients:

FOR KADHI

  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder

FOR TEMPERING

  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves

FOR PAKORA

  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)

Procedure:

-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.

Stuffed Mushrooms (Mushroom Pakora)

Stuffed Mushrooms (Mushroom Pakora) is my own recipe, Mushroom is one of the best sources of protein and this is the best recipe to consume mushrooms in the Month of Ramadan ….

Ayesha's Kitchen

Ingredients:

  • 1 kg Whole button mushrooms
  • Oil for frying
  • 1 cup besan
  • Salt and red chilli powder
  • ½ tspn turmeric
  • 3 tbspns Chopped green chilllies
  • 1 tbspns chopped coriander
  • ½ tspn coriander
  • ½ tspn cumin seeds
  • ½ tspn baking powder
  • Some water ( ¼ to ½ cup Luke warm water)

FOR FILLING

  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 green chilli/ 4 green chillies
  • Some salt

Procedure:

FOR FILLING

-Combine all the ingredients given for filling in mortar and pestle and make a chutney sort of mixture.

FOR PAKORAS

-Combine flour and spices in a mixing bowl and make a nice, smooth batter by adding water gradually.

-Now add chilllies and coriander. Mix well.

-Heat oil to 190 degrees Celsius.

-Take out the stem of button mushroom and fill that hole with some mint coriander filling, dip it carefully in the batter and fry until its golden brown.

Ayesha's Kitchen

-Repeat the same with others and serve hot.

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