Pakoras Recipe Video
mix vegetables batter fried indian way
Ingredients
Carom Seeds – 1 pinch
Baking Soda – 1 pinch
Gram Flour – 4 cups
Chilli Powder – 1 teaspoon
Cumin Seeds – 1 pinch
Salt - to taste
Directions
GETTING READY
1. In a bowl, mix gram flour, baking soda, carom seeds, chilli powder, cumin seeds, salt and little water to make a smooth batter.
MIXING
2. Dip any vegetables in this batter and fry. Drain them in a kitchen towel to absorb the excess oil.
SERVING
3. Sprinkle with chat masala and serve with tangy dipping.
1. In a bowl, mix gram flour, baking soda, carom seeds, chilli powder, cumin seeds, salt and little water to make a smooth batter.
MIXING
2. Dip any vegetables in this batter and fry. Drain them in a kitchen towel to absorb the excess oil.
SERVING
3. Sprinkle with chat masala and serve with tangy dipping.
Editors Review
What to serve to your unexpected guests? Don't worry, these Indian fritters can create a splendor to mesmerize your guests just in their first bite. Just keep the basic ingredients stocked up in your kitchen and use any vegetable or meat or fish or anything, to prepare these mouthwatering fritters. These are quick, simple and super delicious.Comments
Comments: 5 |
Add a Comment
krishna b says :
Hey man...u r great
I like ur recipe it's awesome.
Posted on: 6 March 2009 - 11:01am
shantihhh says :
Usually Banana Peppers are mild,but there are both sweet and hot varieties. There are many red very mild chiles in the markets. Costco carries a mixed pack of colourful small sweet peppers that are great for stuffing.
Shanti/Mary-Anne
Posted on: 14 January 2008 - 8:34pm
Petal says :
You should get the big jalepeno peppers for this, they are not very hot and are decent sized too. They will be mildly hot though!.
Posted on: 14 January 2008 - 8:12pm
Sarita Bhandarkar says :
I tried to prepare the mirchi pakoda (banana pepper)...taste was very nice but it was so hot that I couldn't eat even one of them...I even tried by removing the seeds and squeezing more lemon but was of no use...Can we do something to reduce the spicyness?
Posted on: 14 January 2008 - 6:12pm
Chef
