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.
Advertisements

Sev Chaat

Another tasty chaat …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 x tins boiled chickpeas (drained)
  • 1 large red onion (chopped)
  • 2 green chillies (chopped)
  • 4 tbspns coriander (chopped)
  • 4 tbspns mint leaves (chopped)
  • ½ cup imli chutney (tamarind & date chutney)
  • ½ cup whipped yogurt (if the yogurt is thick add some water and whip with fork)
  • 1 large potato peeled, cubed and boiled
  • Chaat masala to your taste
  • 2 cups sev nimko

Procedure:

-Mix everything together except sev. Mix well.

-Dish out and put a layer of sev on the top.

-Sprinkle some chaat masala and serve.

Shakkarkandi Snack (Sweet Potatoes – Hawker Style)

My favorite street hawker snack …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 sweet potatoes, medium sized, boiled with skin to perfection
  • 2 mandarins/ raw oranges (khattian)
  • Some chaat masala

Procedure:

-Boil the sweet potatoes, let them cool for 20 minutes and then gently peel off the skin.

-Cut into cubes, place them onto your serving dish, squeeze orange juice all over and sprinkle some chaat masala. Poke some toothpicks and serve.

Satay Chicken Sticks

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 …

Ingredients:

  • 1 kg boneless chicken breasts or thighs
  • 4 – 6 tbspns satay sauce*
  • 2 tbspns olive oil

Procedure:

-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.

-Chunk them.

-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.

Outcome:

Now serve it hot on sautéed vegetables bed with a drizzle of the remaining satay sauce.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Marinade well.

Servings:

This will serve 4 persons easily.

 

*Refer to glossary

Aalu Pakoras

Aalu Pakoras are lovely and one of the Famous street Foods of South Asia, do try them and let me know your remarks …

Ingredients:

  • 2 potatoes sliced thinly
  • 2 cups gram Flour
  • ¾ cup water
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tbspn cracked dry coriander
  • ½ tspn cumin seeds
  • ½ onion sliced
  • 2 green chillies sliced
  • Oil For Frying

Procedure:

-Combine all the ingredients except oil in a bowl and make Fine mixture.

-Keep aside For 20 – 30 minutes and heat oil.

-Take 1 tbspn of this mixture and deep Fry

-Take out on an absorbent paper and serve immediately.

Outcome:

Tasty aalu pakore are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps and do not make thin mixture.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 -4 persons easily.

Aalu* Bengan* Ke Pakore (Potato Eggplant Fritters)

Aalu Bengan ke Pakore is a South Asian vegetarian appetizer, do try this and let me know your remarks …

Ingredients:

  • 2 cups of gram Flour
  • ¾ cup water
  • Salt to taste
  • 1 tbspn red chilli powder
  • ½ tspn turmeric powder
  • ½ tspn cumin seeds
  • 1 potato sliced
  • ½ egg plant sliced
  • 1 – 2 green chillies sliced
  • Oil For Frying
  • ½ tspn cracked dry coriander
  • ½ onion sliced

Procedure:

-Mix all the ingredients given except oil and mix well.

-Keep aside For 20 – 30 minutes.

-Heat oil. Now take a tbspn of this mixture and Fry, try to use your hands to make Pakoras.

-Take out on an absorbent paper and serve hot.

Outcome:

Tasty potato eggplant Pakoras are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Do not make very thin mixture.

-Avoid lumps.

-Slice potatoes and eggplant into thin slice.

Serving:

This will serve 4 persons easily.

Previous Older Entries