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.
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.