Try These Mouth-Watering Pakora Recipes!中


#pakora #tasty #yummy Moong Dal Pakora Servings - 2 - 3 INGREDIENTS (For Moong Dal Pakora) Split mung beans - 300 grams Water - 1500 milliliters, divided Onions - 70 grams Ginger - 1 tablespoon Green chili - 1 1/2 tablespoons Coriander - 1 tablespoon Coriander seeds - 1 teaspoon Carom seeds - 1/4 teaspoon Salt - 1 teaspoon Red chili - 1/2 teaspoon Oil - for frying (For Spicy Onion Coconut Chutney) Coconut - 60 grams Onions - 80 grams Dry red chili - 12 Garlic cloves - 5 Tamarind - 2 tablespoons Salt - 1/2 teaspoon Oil - 1 tablespoon Mustard seeds - 1 teaspoon White lentils - 1 teaspoon Curry leaves - 8 - 10 (For Mint Coriander Chutney) Mint - 30 grams Coriander - 30 grams Onions - 100 grams Lemon juice - 1 tablespoon Black salt - 1/2 teaspoon PREPARATION (For Moong Dal Pakora) 1. Take a bowl, place a stainer on it. 2. Add 300 grams split mung beans, 500 milliliters water and wash it well. 3. Transfer this into a another bowl, add 1000 milliliters water and soak for 4 hours. 4. Transfer this into a blender and blend it into a smooth paste. 5. Transfer this paste into a mixing bowl, add 70 grams onions, 1 tablespoon ginger, 11 1/ tablespoons green chili, 1 tablespoon coriander, 1 teaspoon coriander seeds, 1/4 teaspoon carom seeds, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well. 6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 7. Drain it on an absorbent paper. (For Spicy Onion Coconut Chutney) 1. In a blender, add 60 grams coconut, 80 grams onions, 12 dry red chili, 5 garlic cloves, 2 tablespoons tamarind and blend it into a smooth puree. 2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well. 3. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 8 - 10 curry leaves and stir for 2 - 3 minutes. 4. Add this tempering over the chutney and mix it well. (For Mint Coriander Chutney) 1. In a blender, add all the ingredients and blend it into a smooth puree. 2. Serve prepared pakoras with mint coriander chutney and spicy onion coconut chutney. Makhana Pakora Servings - 2 - 3 INGREDIENTS (For Makhana Pakora) Lotus seeds - 50 grams Gram flour - 200 grams Green chilli - 1 tablespoon Salt - 1 teaspoon Red chili - 1/2 teaspoon Turmeric - 1/2 teaspoon Asafoetida - 1/8 teaspoon Carom seeds - 1/4 teaspoon Water - 230 milliliters Onions - 70 grams Oil - for frying (For Mint Coriander Chutney) Mint - 30 grams Coriander - 30 grams Onions - 100 grams Lemon juice - 1 tablespoon Black salt - 1/2 teaspoon PREPARATION (For Makhana Pakora) 1. Take a skillet, add 50 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color. 2. In a mixing bowl, add 200 grams gram flour, 1 tablespoon green chili, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1/8 teaspoon asafoetida, 1/4 teaspoon carom seeds and mix it well. 3. Then, add 230 milliliters water and mix it well to make a thick batter. 4. Now, add 70 grams onions, roasted lotus seeds and mix it well. 5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 6. Drain it on an absorbent paper. (For Mint Coriander Chutney) 1. In a blender, add all the ingredients and blend it into a smooth puree. 2. Serve prepared pakoras with mint coriander chutney. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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