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INGREDIENTS


Spinach & Onion Pakora With Pear & Mint Chutney

Servings - 2 - 3

INGREDIENTS

Gram flour - 220 grams

Salt - 1 teaspoon

Red chili - 1 teaspoon

Cumin powder - 1 teaspoon

Asafoetida - 1/8 teaspoon

Caroms seeds - 1/2 teaspoon

Spinach - 240 grams

Mint - 40 grams

Water - 250 milliliters

Oil - for frying

Olive oil - 20 milliliters

Pears - 260 grams

Cardamom seeds - 1/4 teaspoon

Fennel seeds - 1/2 teaspoon

Onions - 60 grams

Dry mint - 1 teaspoon

Salt - 1/2 teaspoon

PREPARATION

1. In a mixing bowl, add 220 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1/8 teaspoon asafoetida, 1/2 teaspoon carom seeds

and mix it well.

2. Then, add 240 grams spinach, 40 grams mint and mxi it well.

3. Now, add 250 milliliters water and mix it again.

4. Heat sufficient oil in a heavy skillet. Deep fry these until golden brown and crispy. Drain it on an absorbent paper.

5. Heat 20 milliliters olive oil in a skillet, add 260 grams pears and mix it well.

6. Add 1/4 teaspoon cardamom seeds, 1/2 teaspoon fennel seeds and mix it again.

7. Cook for 5 - 7 minutes on medium heat.

8. Remove it from heat and transfer this into a blender, add 60 grams onions, 1 teaspoon dry mint, 1/2 teaspoon salt and blend it into a smooth paste.

9. Serve the hot pakora with prepared chutney.

Poha Aloo Pakora

Servings - 2 - 3

INGREDIENTS


Flattened rice - 200 grams

Water - 500 milliliters

Boiled mashed potatoes - 400 grams

Coriander - 2 tablespoons

Green chili - 1 teaspoon

Carom seeds - 1/4 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Dry mango powder - 1/2 teaspoon

Onions - 50 grams

Gram flour - 50 grams

Oil - for frying

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