• Pakora Chutney Shots

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INGREDIENTS


Pakora Chutney Shots

Servings - 2 - 3

INGREDIENTS
(For Chutney)

Mint - 30 grams
Coriander - 20 grams
Onions - 125 grams
Yogurt - 100 grams
Ginger - 1 tablespoon
Garlic cloves - 6 - 8
Green chili - 3
Tamarind pulp - 2 tablespoons
Lemon juice - 1 tablespoon
Cumin powder - 1/2 teaspoon
Black salt - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Water - 20 milliliters

(For Pakora)
Gram flour - 300 grams
Onions - 150 grams
Spinach - 60 grams
Potatoes - 100 grams
Carom seeds - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Baking powder - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Water - 250 milliliters
Oil - for frying

PREPARATION


(For Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Keep aside.

(For Pakora)
1. In a mixing bowl, add all the ingredients except water and mix it well.
2. Add 250 milliliters water and mix it well to make a batter.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper.
5. Add the prepared chutney in a shot glass.
6. Place a pakora over it.
7. Serve.