how do you make pakoras?

Cottage Cheese Pakoras

Ingredients

Small curd cottage cheese- 1 cup
All purpose flour- 1 1/2 cups.
Rice flour- 2 table spoons
Onion- 1 big
Green chillies- 4
Cilantro- 1/2 a bunch
Salt-to taste.
Oil for deep frying.

Method


Finely chop the Onions, Green Chillies & Cilantro.
Mix it with all the above ingredients to make a thick, sticky paste.
Deep fry in oil like pakoras.
Serve it hot with Cilantro chutney/Tomato ketchup

Cabbage pakoras

Ingredients

1 small cabbage finely chopped
4 green chillies chopped
2 cup gram flour
1 cup rice flour
1 small bunch coriander leaves finely chopped
1 teaspoon cumin seeds
6 teaspoon salt (adjust the amount according to taste)
1 teaspoon curry powder
1 teaspoon chilli powder
1/4 teaspoon asafoetida

Method:


Mix the above ingredients with enough water to a thick batter. Heat oil.
With a small rounded spoon drop the batter in the hot oil and deep fry under medium heat until golden brown.

Mixed Dal Pakoras

Ingredients

1 cup channa dal
1/2 cup moong dal
1/2 cup masoor dal
1/4 cup urad dal
1/4 cup tur dal
corriender seeds 2tbsp
cummin seeds 2tbsp
half inch ginger
5 to 6 cloves of garlic
corriender leaves or fresh spinach chopped 1/2 cup
3-4 hot medium sized green chillies
salt to taste
a pinch of baking soda
oil for deep frying

Method


Wash dals and soak them separately.
Make smooth paste of ginger, garlic, green chillies, corriender seeds and cummin seeds then grind above soaked dals into a coarse paste mix the smooth paste also add salt and pinch of baking soda to the coarse paste.
Add chopped spinach or corriender leaves to it.
Heat oil in pan or kadai.
Make small balls or drop with small spoon in preheated oil and fry till light brown .Eat hot with tomato ketchup or fresh ground mango chutney.
If you have any doubt or questions call 732-360-9363 (in between 2-30 to 4-30 eastern time)

Vegetable Fritters


1 c Chickpea flour (besan) 1/2 ts Asafetida (optional)
1/2 c Unbleached all-purpose flour 1/4 ts Cayenne pepper
1/2 ts Baking soda 1 1/4 c Cold water
3/4 ts Cream of tartar 2 tb Lemon juice
1/4 ts Sea salt Oil, for frying
1 ts Cumin powder 1 c Sliced potatoes
(1/4" thick)
1 ts Coriander powder 1 c Cauliflower florets
1 ts Tumeric 1 c Chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes. Remove with a slotted spoon
and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

sister anythin else u would like to learn?

format_quote Originally Posted by Salmaan

Don't we get ready made pakoras in hotels ?

Instead of making them, we can order them directly, isn't it ?

So those who don't know how to make pakoras can order from hotels

ready made dont taste as gud as home made trust me

format_quote Originally Posted by HAJI_HELENA

am i dnt live in ahotel.....living in a house..i cud buy it from da resturants or takeaway shop......but i wanna make it myself..learn soomething for a change....

finally am making da pokaros now...am soo nervous...wish i cud share it wid u all...cudve given moi a review on it.......

they are the simplest thing u can ever make sis inshallah they will turn out nice

ha ha haaaaaaaaa am jus remeberin my attempt to make pakoras, when fryin em they all got stuk 2geda so ended up wis one big pakora aaaaaaaaaaahahahahhaaaaaaaa

SCALLOPED POTATO BAKE

8 c. thinly sliced pared potatoes
1/2 c. finely chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can celery soup
1 c. milk

Spread 4 cups sliced potatoes in bottom of 12 x 7 x 2 inch baking dish. Combine remaining ingredients along with 3/4 teaspoons salt and a dash of pepper. Pour half of mixture over potatoes. Repeat layers. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 to 45 minutes longer.

try samosas sis

2 cups/8 oz/250 g
1/2 tsp/1.25 g
2 tbsp/1 oz/30g
4-6 tbsp

Filling:
1 oz/30 g
1
2 cloves
2
1 in/2.5 cm piece
1/2 tsp/2.5 g
1/2 tsp/2.5 g
11/2 cups/12 oz/375 g
1 tsp/5 g
2 tsp/10 g



plain flour
salt
butter
water


butter
onion, finely chopped
garlic
green chili peppers, seeded & chopped
fresh root ginger, grated
ground turmeric
hot chili powder
lean minced beef or lamb
salt
Garam masala
juice of 1/2 lemon
oil for deep frying


Method:

Sift flour and salt into a bowl. Rub in the butter, then mix in enough water to form a pliable dough. Knead for 10 minutes, then set aside.

To make the filling, melt the butter in a frying pan. Add onion, garlic, chili peppers, and ginger and fry for 5-7 minutes, or until onion is golden.

Stir in turmeric and chili powder, then add meat and salt. Fry, stirring, until meat is cooked and mixture is fairly dry. Stir in garam masala and lemon juice; cook for 5 minutes more. Remove pan from heat and allow to cool.

Divide dough into 15 balls. Flatten each ball and roll out to a paper-thin circle about 4 in/10 cm in diameter. Dampen the edges of each circle with water and shape into cones. Fill each cone with filling, then pinch them securely together to seal.

Deep fry samosas in batches in hot oil for 2-3 minutes or until golden-brown. Drain on paper towels and serve.

Variation:

For a vegetarian samosa, make the filling by frying 1 small chopped onion and 1 tsp/5 g grated fresh root ginger in 1 small chopped onion and 1 tsp/5 g grated fresh root ginger in 1 tbsp/5 ml ghee until soft.

Stir in 12 oz/375 g cold mashed potato, 2 tsp/10 g garam masala and 1 tbsp/15 ml mango chutney. Cook over moderate heat until mixture is fairly dry, then cool. Substitute for the meat filing in the main recipe.