PAKORA

PAKORA
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Servings
2
Servings
2
PAKORA
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Units:
Instructions
  1. Chop bhaji.
  2. Cut into cubes onion and pepper.
  3. Grind garlic, ginger and green chili into a paste.
  4. Lightly toast dhana and coarsely crush using rolling pin.
  5. Add flour to the bhaji. Mix in baking powder.
  6. In a wok, heat oil.
  7. Make small ball sized pakora and drop directly in the hot oil.
  8. Cook on medium heat till pakora becomes brown and crunchy.
  9. Take cooked pakora out and place in a bowl lined with paper towel to absorb excess oil.
  10. Serve with imli chutney.
Recipe Notes

 

Pakora can be made with pretty much any green leafy vegetables including methi ke bhaji, karamwa, English cabbage, and silver beet; English spinach tends to have a bit too much ‘water’ to produce crunchy pakoras. You can also add chopped up eggplant. I also like lots of onion and a fair bit of dhana.

 

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