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
oil for deep frying
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
2 cups cauliflower heads
1 cup small button mushrooms
2 large potatoes cut into slices
1 large eggplant cut into slices
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.
Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤
24 spring roll sheets
Oil for frying
Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)
1 tbspn oil
2 tbspns soy sauce
1 tbspn hot sauce
Salt and cracked black pepper to taste
1 tbspn chicken salt/ 1 tspn ajinomoto
2 carrots (peeled and grated)
3 springs of green onion (sliced)
1 capsicum (sliced thin)
2 cloves garlic (minced)
½ cabbage (sliced fine)
2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)
Boil the chicken and shred it with hands.
Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
Serve hot with any sauce of your choice.
To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.
This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤
20 to 24 samosa sheets
Oil for deep frying
Slurry of flour and water to seal the samosa
4 medium sized potatoes, boiled
Salt to taste
1 tspn red chilli flakes
½ tspn chaat masala
½ tspn garam masala
1 tbspn fenugreek leaves, dried
2 tbspns cracked coriander seeds
3 to 4 green chillies chopped fine
1 cup coriander and mint leaves chopped fine
1 small onion chopped (if you are not freezing the samosas)
Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
Make all the samosas until the filling is finished.
Refrigerate for 1 hr.
Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
Serve hot with ketchup, imli chutney or mint chutney.
Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.
1 large potato (cut into small cubes and boiled to perfection, chilled)
1 cup boiled chickpeas
2 cups papri/ Namak Paare
1 large red onion chopped
1 tomato (deseeded and chopped)
2 small green chillies chopped fine
2 tbspns date and tamarid sauce or meethi imli chutney
4 tbspns nimko/ sev (I used Haldiram Navratan)
FOR MINT SAUCE
1 cup fresh mint leaves
1 cup fresh coriander leaves
2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
1 cup yogurt whipped with ¼ cup water
FOR YOGURT SAUCE
1 cup yogurt
1 tbspn sugar
¼ cup cold water
FOR SPICY SAUCE
1 cup yogurt
2 tbspns chaat masala
¼ cup water
Cut and boil the potatoes and chop all the veggies.
Let’s make all the three sauces:
Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
Yogurt Sauce: Whip all the ingredients together.
Spicy Sauce: Whip all the ingredients together.
Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.
These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …
1 kg boneless chicken breasts or thighs
4 – 6 tbspns satay sauce*
2 tbspns olive oil
-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.
-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.
-Marinade it For 20 minutes.
-Now pass skewers* through them, one skewer For 5 – 6 pieces.
-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.