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Mix pakoras

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  1. Indian Cuisine
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photo by HemRaj Thakur

2 pieces potato
potato Potatoes are most integral part of vegetable supply in the world .They are starchy and tuberous with high water content. They are of various shape and size . They can be baked, boiled, fried, roasted , steamed, mashed, placed in salads ,with or without the peel . it...
  • la patata
  • Sal
  • aalu
1 pieces onion
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
1 pound Spinach
Spinach Spianch is a green leafy vegetable. The leaves are crispy and tender and have salty-sweet-bitter taste. It is eaten in both raw and cooked form. It is eaten in salads, juice, stew, soup, pasta and in South Asia, it is cooked as a vegetable in dishes such as palak paneer,...
  • espinacas
  • Paalak
1/2 pieces cauliflower
cauliflower Cauliflower is a versatile vegetable which can be used in any dish, from soups, cheese to incredible curries. It can be fried, steamed, roasted, boiled or eaten raw in salads....
  • la coriflor
  • Sal
  • phool gobhi
100 grams Cottage cheese
Cottage cheese Cottage cheese is made from pasteurized skimmed milk. It is mild in flavour and is usually cooked with other strong flavor ingredients. ...
  • Sal
  • Paneer
2 cup Gram Flour
Gram Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
  • Besan
1 teaspoons salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
1/2 teaspoons red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
2 cups Water
Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
  • agua
  • Sal
  • pani
3 cup oil
oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
    About The Chef
    Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.

    Mix pakoras

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    • Prep:
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    Pakoras are very famous Indian snacks made with besen and vegetables . Specially enjoyed in the monsoon season accompanied with a hot cup of tea!
    •  Mix besan (gram flour) , salt and red chilli powder with water to form a thick batter. Taste the batter, add more salt/spices if you want.

    • Wash and peel the potatoes, chop them into very small pieces or you may thinly slice them. Fine chop the onion. Boil and chop the spinach. Add Oil to a kadhai. let it heat for about 5 minutes. Once the oil is hot drop a piece of pakora mix in the hot oil to test. If it starts to sizzle and float up, it means oil is ready to fry the pakoras. Immerse all vegetables in the batter and fry them till they turn golden brown. Serve after garnishing with chaat masala , pudina chutney or ketchup.

    Recipe notes

    You can use any vegetables .\n

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    Review by Meetu koli Posted 16 Aug, 2014
    I like indian snacks, specially winter and Rainy season