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Recipes: Assorted Pakoras, classic tea-time snacks


 
Assorted Pakoras
Cabbage pakoras are a very tasty snack and also easy to cook. There are varieties of pakoras available in India, but the most common and favourite of all the vegetarian people are onion pakoras and cabbage pakoras. Pakoras are usually served as snacks which are available in all of India but in the south, people also call it as bhaji.
 
There are numerous Indian snacks recipes that can be prepared easily at home and one such classic appetizing tea-time snack or a rainy day treat is a pakora. It is easy to make. We will show you a few easy step-by-step recipes to make a few different varieties of them. 
 
 
 
 
CABBAGE PAKORAS
Ingredients:
 
Cabbage 
Turmeric powder - 1/2 Tsp.
Chili powder - 2 Tsp.
Salt to taste
Ajwain/Carom seeds - 1 Tsp.
Besan/Gram flour - 2 cups 
Water
Oil for deep frying
 
Method: 
 
Take a few cabbage leaves and cut off the center thick stalk. 
Roll up the cabbage leaves together and cut them up. Make sure they are not too thin. 
Put these cut up cabbage in a large mixing bowl. 
Add turmeric powder, chilli powder, salt, ajwain, gram flour (Besan) and mix all the ingredients together. 
Gradually add a little water and mix well. 
Meanwhile, heat some oil in a pan. 
Drop these coated cabbage leaves into the oil. 
Deep fry it until it is a crisp golden brown colour. 
Now, carefully remove the pakoras from the pan, draining all the oil. 
 
BEETROOT CARROT PAKORAS
Ingredients:
 
Beetroot - 1 grated
Carrot - 1 grated
Onion - 1 thinly sliced
A piece of Ginger chopped
Green chilli - 1 finely chopped
Ginger & Garlic paste - 1/4 tsp.
A few chopped Coriander leaves
A few Curry leaves
Salt to taste 
Red chilli powder - 1 tsp.
Besan (or) Gram flour - 2 tbsp.
Rice flour - 1 tbsp.
Oil for frying
 
Method:
In a mixing bowl add all the ingredients, i.e. beetroot, carrot, onion, ginger, green chilli, ginger-garlic paste, coriander leaves, curry leaves, salt and red chilli powder. Mix all the ingredients together until they are blended nicely.
Now, add the besan (or) gram flour and mix gently. 
Now, add the rice flour to the mixture and mix again.
Heat some oil in a kadai. Once the oil is hot enough, drop the batter mix gently into the kadai, a little at a time.
Deep fry the Beetroot Carrot Pakoras until they are nice and crispy. 
Crispy Beetroot Carrot Pakoras are ready to be served!
 
BREAD PANEER PAKORA
Ingredients: 
 
Bread slices 
Paneer - 200 gms
Mint & coriander chutney [Recipe]
Date & tamarind chutney [Recipe
Oil for frying
 
For Batter:
Besan/Gram flour - 1 1/2 cups
Turmeric powder - 1/4 Tsp
Salt to taste
Chili powder - 1 Tsp
Ajwain/Carom seeds - 1 Tsp
Water
 
Method:
Make Batter: In a mixing bowl add besan/gram flour, turmeric powder, salt, chili powder, ajwain/carom seeds and mix well.
Gradually add water and mix well. It should be a thick batter. Keep aside.
 
Cut the paneer into a thick slice. 
Take 2 bread slices, spread mint & coriander chutney on one slice. On the other slice spread date & tamarind chutney. 
Place the paneer slice on top of the bread slice and close it with another slice. Cut the sandwich into quarter size.
Heat oil for deep frying.
Dip the bread paneer sandwich into the batter and gently drop into the hot oil.
Fry till it turns golden brown color.
Enjoy the bread paneer pakora served hot.
 
NNN 
 

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