Pakora recipe in English | Pakistani snack | rainy snack

 Rain is one of the beautiful moment to enjoy it with a cup of tea or coffee and pakoras. In Pakistan and India, there is the best combination of rain and pakora. It is made with gram flour, tomato, onion, and green chilli, etc. Let start our pakora recipe.

INGREDIENTS:

Gram flour(Besan)       250 grams

Potato                               1-2 medium size

Tomato                            1 medium size

Onion                               1 medium size

Cabbage                           1 cup

Green chilli                      1/2 medium size

Salt                                   As per taste

Red chilli powder             As per taste

Chilli flakes                        1/2 teaspoon

Turmeric( Haldi)              1/2 teaspoon

Garam masala                 1/3 teaspoon

Chaat masala(optional)                1 teaspoon

Coriander seed powder                 1 teaspoon

Water                           1 cup

Oil                                2 cup      

DIRECTION:  

Pakora batter:

1. Peel and grate the potatoes using a grater, in a bowl.

2. In the bowl, cut the onion into slices and also chop the tomato and chilli.

3. Now add gram flour(besan) gradually and mix it well with vegetables.

4. Add 1/2 cup of water to it, and mix very well.

5. Now add more little bit of water to the mixture if needed. As the batter should not be too thick or watery.

6. Add all the spices one by one and mix them all together.

Frying the pakora batter:

7. Now add oil to the saucepan, let it to hot at medium flame.

8. When oil gets hot, take a teaspoon of the pakora's mixture and transfer it carefully into the oil. Add more batter by using a teaspoon.

9. Repeat step 8, there should be 4 to 6 pakora's mixture on the sauce-pan.

10. After 3-4 minutes turn the pakora.

11. Fry it until golden brown.

12. Repeat again to make other pakoras.

             Serve and enjoy the yummy crispy pakoras with tomato ketchup or dahi chutney.

TIPS:

1. The oil should not be too hot or cool. If the oil will too hot, our mixture will burn and uncook in the inner. If the oil will cool our pakora will not be crispy.

2. Do not add water at one time as our batter become droopy or watery. Add water gradually and mix.

3. During the making, the flame should be at medium speed.