Recipes for pakoda
Dahi Kadhi with Pakora Recipe
Dahi Kadhi with Pakora Ingredients:
- oil- 5 tblsp
- asafoetida (hing) a pinch
- green chillies – to taste
- cumin seeds – 1 tsp
- fenugreek seeds (methi) – 1 tsp
- gram flour (besan / chane ka atta) – 6 tblsp
- coriander/cumin powder- 1 tsp
- turmeric powder (hadli)- a pinch
- mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
- tamarind (imli) pulp – 2 tblsp
- salt (namak) – to taste
- coriander leaves (dhania patta) – 2-3 sprigs
How to make Dahi Kadhi with Pakora
- Heat oil in a pan.
- Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
- Allow them to stop spluttering, then add the gram flour, stirring continuously.
- Fry it, till the flour becomes brown in colour and aromatic.
- Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
- Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
- Stir in the vegetables and the spices.
- Add the tamarind pulp and cook further, till the vegetables become tender.
- Add the salt and garnish with chopped coriander.
Rajasthani Kadhi & Pakora Recipe
Ingredients for Rajasthani Kadhi
For the kadhi
- 4 cups curds (dahi), beaten
- 2 tbsp besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
For the pakodis
- 1 cup besan (Bengal gram flour)
- 2 tbsp chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp cumin seeds (jeera)
- 2 green chillies, finely chopped
- salt to taste
- oil for deep-frying
For the tempering
- 12 mm. (1/2″) stick cinnamon (dalchini)
- 2 cloves (laung / lavang)
- 2 whole dry kashmiri red chillies
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) seeds
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek (methi) seeds
- 2 tsp grated ginger (adrak)
- 4 to 6 curry leaves (kadi patta)
- 1/2 tsp chilli powder
- 2 tbsp oil
How to make Rajasthani Kadhi Pakora
For the pakodis
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
For the kadhi
- Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
- Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
- Simmer for 10 to 12 minutes.
- Add the pakodis to the hot kadhi and mix well. Serve hot.
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4
Chana Dal Pakora Recipe
Chana Dal Pakora Recipe Image
Ingredients:
- 3/4 Cup Chana Dal
- 1/4 Tsp Sombu/Fennel Seeds
- 2 Green Chillies chopped
- 1/2 Cup chopped Mint Leaves
- 1/4 Cup chopped Coriander Leaves
- 1/4 Cup chopped Curry Leaves
- 1 Onion sliced
- Salt to taste
- Oil to deep fry
How to make Chana Dal Pakora:
- Soak chana dal for 6 hours and drain water completely.
- Grind chana dal along with fennel seeds coarsely.
- Transfer this into a bowl and add sliced onion, chopped green chillies, coriander leaves, mint leaves, curry leaves and salt.
- Mix everything.
- Heat oil in a pan.
- Deep fry the mix in small clusters till golden brown.
Phool Gobi Ka Pakora Recipe
Ingredients
- 8-10 small Phool Gobi piece
- 4-5 tablespoon of besan ( gram flour)
- 2-3 green chili
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 cup vegetable oil
- Black salt powder
How to make Phool Gobi Ka Pakora
- Take 8-10 small Phool Gobi pieces wash it in the running water and bring it to boil for 4 mins in the micro-oven.
- In a bowl put 4-5 tablespoon of besan (gram flour), 2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and add little by little water and make a not so thick batter.
- Take a non-stick frying pan heat 1 cup of vegetable and dip the gobi pieces into the batter, put it into the oil and fry it till it become golden brown in color.
- Phool Gobi ka pakora is ready to serve hot with tomato sauce or coriander chutney for evening snacks. You can also garnish the fried phool gobi with black salt powder.
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2
Spinach Pakora Recipe
Spinach Pakora Recipe Image
Ingredients:
- Spinach (finely chopped): 2 cups
- Green chilli (finely chopped): 1
- Chickpea Flour (chane ka atta): 1 tbsp
- Wheat flour: 2 tsp
- Curd (optional): 2 tsp
- Red chilli powder: A pinch
- Asafoetida: A pinch
- Sugar: A pinch
- Salt: To taste
How to make Spinach Pakora:
- Mix all the ingredients in a bowl.
- If the mixture is too dry to shape into balls, add curd and beat well till it is wet enough for molding.
- Now shape the mixture into small balls and steam them for 5-7 minutes in a pressure cooker on medium fire.
- Serve hot with chutney.
Moong Dal Pakora Recipe
Moong Dal Pakora Recipe Image
Ingredients:
- 300 gms Moong Dal
- 25 gms Chopped Coriander
- 5 gms Cumin Seeds
- 1 Star anise
- 8 – 9 Green Chillies chopped
- 50 gms Onions
- Salt to taste
- Oil to fry
How to make Moong Dal Pakora :
- Soak the moong dal in water for a couple of hours.
- Grind it properly to form a smooth paste.
- Blend it with chopped onions, chillies, coriander and cumin seed.
- Check the salt seasoning and deep fry till golden in color.
- Serve with green chutney.
Fish Pakora Recipe
Ingredients:
-
fish pakora recipe picture
Fish: 2 Pounds
Marinate:
- Lime Juice: ¼ Cup
- Ginger finely chopped: 1 teaspoon
- Ground Black Pepper: 1 teaspoon
- Salt: 1 teaspoon
Batter:
- Besan (Chickpea flour): 1 cup
- Finely chopped ginger bits: 1 teaspoon
- Minced Garlic: 2 teaspoon
- Ajwain (Carom): 1 teaspoon
- Ground Cayenne: 1 teaspoon
- Crushed Red Pepper: 1 teaspoon
- Water: ½ Cup
- Baking Powder: 1 teaspoon
- Salt: ¾ teaspoon
- Deep Fryer
How to make Fish Pakora:
For Marinate:
- Combine ingredients.
- Stir in Fish.
- Let it stand about 30 minutes.
Batter:
- Combine all ingredients.
- The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
- Remove fish from marinate.
- Discard marinate.
- Stir the fish in batter.
- Let it stand 20 minutes in the refrigerator.
Deep Fryer:
- Preheat oil in the fryer to 350º F.
- Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.
Palak Pakora Recipe
Palak Pakora Recipe Image
Ingredients :
- 1 kg palak
- 250 gms gram flour
- 200 gms rava
- 12 green chillies
- 1 piece ginger
- 1 tbsp ajwain
- 1 tbsp cumin seeds
- Salt to taste
- Oil
How to make Palak pakora:
- Wash palak, drain water and chop coarsely.
- Chop green chillies and ginger in to fine pieces and mix with palak.
- Add ajwain, cumin seeds and salt.
- Gradually add gram flour and semolina to the palak till the batter is of semi-solid consistency.
- No water to be added at all since the batter can be mixed in the juice of palak itself.
- Keep oil in a pan.
- When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
- Cook in flow fire till the pakodas are of light brown colour.
Pakora Sauce Recipe
Pakora Sauce Recipe Image
Pakora Sauce Ingredients
- 250ml Natural Yoghurt
- salt to taste
- 1/4 tsp red chilli powder
- 2 tbsp mint sauce
- 100g tomato ketchup
How to make Pakora Sauce:
- Pour the yoghurt into a large bowl, add the salt and mix.
- Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
- Refrigerate and serve chilled.
- Pakora Sauce is ready to serve.
Aloo Pakora Recipe
Aloo Pakora Recipe Iamge
Ingredients:
- 6 Large potatoes
- 2 Cups besan
- 1 Cup water
- 4 Cups oil
- 2 tsp Red chilli powder
- 1 tsp Mango powder
- Salt to taste
How to make Aloo Pakora:
- Wash potatoes and cut it into thin slices.
- Add water to besan and make a batter of thick consistency.
- Add red chilli powder, mango powder.
- Blend it well.
- Heat the oil.
- Dip each piece of potato in batter.
- Fry these potato pieces one by one till they turn golden brown.
- Serve hot Aloo Pakora with tomato sauce.
