Aloo lachha pakora/ Potato lachha pakora

 Aloo lachha pakora/ Potato lachha pakora 

Aloo lachha pakora is an easy, quick, crispy and delicious pakoras. These pakoras are perfect for evening snacks. 

Quick tips -

1. Wash potatoes properly. No need to peel the potatoes. If you want you can peel the potatoes.

Ingredients - 

2 potatoes 

4-5 garlic grated

1 inch ginger grated

1-2 green chilli grated

3 tbsp mint leaves

1 lemon juice

To taste salt

1/4 tsp red chilli flakes

1/2 tsp chat masala

2 tbsp maida (all purpose flour/ refined flour)

3 tbsp cornflour 

Method - 

1. Wash potatoes properly. No need to peel. 

2. Take some water in a bowl and grate potatoes. 

3. Wash it properly. 

4. Drain the water and keep it aside in the strainer. No need to squeeze. Let it remain like this for 4-5 minutes. 

5. Add drained potatoes, garlic, ginger, green chilli, mint leaves, lemon juice, red chilli flakes, chat masala, cornflour and maida in the mixing bowl. 

6. Mix everything well. 

7. Heat oil in a wok. Take small quantity of pakora mixture in your fingers. 

8. Drop in hot oil and fry. 

9. Fry till both sides are crispy and golden. 

10. Take it out from the oil. 

11. Place it on the plate. 

12. Perfect golden and crispy pakora are ready. 

13. Transfer to a serving plate. 

14. Serve hot pakoras with ketchup and chai. 

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Cashew coriander pakoda

 Cashew coriander pakoda 

Cashew Pakoda also known as Munthiri pakoda a famous South Indian evening snack. It is a quick, crispy, crunchy, tasty and rich snack. This pakoda is one of my favourite snack. For the first time I tried this mouthwatering snack in the wedding party. It was served as a starter. From that day I tried this recipe maximum times and every time I give it a twist and it comes out even more tastier.  Cashew pakoda is very easy and simple recipe prepared using coriander leaves, mint leaves, onion, besan, rice flour, cashews tossed with spices and mix to a stiff dough consistency. Then deep fried till golden. The hack in this recipe use as little water as possible for the crispiness. 

Ingredients

1 Onion chopped 

1 cup Cashews

2 tbsp oil

To taste salt

1/2 tsp red chilli Powder 

4 tbsp coriander leaves chopped

3 tbsp mint leaves chopped

3 tbsp coriander leaves stalk chopped

2 fresh red chilli grated

1/2 tsp Garlic powder

1/2 tsp Fennel Seeds powder

A pinch Baking Soda 

3 tbsp Rice Flour 

1 cup besan

As needed Oil for deep frying 

Method -

1. In a bowl add onion and coriander stalk.

2. Add fresh red chillies.

3. Add coriander leaves, mint leaves. Mix.

4. Add salt, red chilli powder, Fennel Seeds powder, garlic powder, baking soda, rice flour and besan. 

5. Mix everything well. 

6. Heat oil in a wok. Add cashews and fry till golden. 

7. Add fried cashews into the mixture. 

8. Mix well and keep aside for 10 minutes.

9. Now add little water and knead it to a stiff dough types.

10. Heat oil in a wok for deep frying. 

11. Take small portion from the mixture. Make a ball from it. 

12. And then drop it in hot oil. Fry on slow flame for 2-3 minutes. Then turn the flame on medium high flame. Keep stirring in between.

13. Fry till golden and crisp. Take it out of the oil.

14. Transfer it to a serving plate. 

15. Serve hot with ketchup and a cup of garam garam chai.

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Mix fruit pakoda

 Mix fruit pakoda 

Ingredients -

1/2 cup mixed fruits chopped

1/2 tbsp maida/ refined flour

For batter -

5 tbsp maida/ refined flour

5 tbsp cornflour

To taste salt

1/2 tsp red chilli powder

1/2 tsp chat masala

As needed water

For frying -

As needed oil

Other ingredient -

As needed toothpick 

Method -

1. Take mix fruits.

2. Take a mixing bowl add maida and fruits. Mix well.

3. Arrange fruits on toothpick. 

4. For batter -

In a flat mixing bowl add maida, cornflour, salt, red chilli powder and chaat masala. Mix well.

5. Add water and mix well to a smooth lump free batter. Dip fruits in the batter. 

6. Coat the batter properly.

7. Heat oil in a wok. Drop it in hot oil. 

8. Deep fry on medium flame. 

9. Fry till both sides are golden.

10. Mix fruit pakoda is ready.

11. Transfer to a serving plate. Sprinkle chat masala over it. 

12. Serve hot with ketchup.

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Eggplant fritters/ Brinjal fritters

 Eggplant fritters/ Brinjal fritters 

Baingan pakoda~is a perfect monsoon snack. This delicious deep fried crispy pakoda is prepared using maida cornflour batter mixed with spices then coated with bread crumbs. This delectable North Indian recipe can be relished with any dip and a hot cup of masala chai. The best thing is that it is crispy from outside and soft from inside.

Quick tip -

1. Adjust spices to taste. 

Ingredients -

6-7 small eggplant/ brinjal

As needed salt

For batter -

5 tbsp maida

5 tbsp cornflour

To taste salt

1/2 tsp red chilli powder

1/2 tsp chat masala

A pinch turmeric powder

As needed water

Other ingredients -

As needed bread crumbs

For frying -

As needed oil for frying 

Method -

1. Wash and wipe clean the brinjals.

2. Remove the green leafy part carefully.

3. Remove green leafy part from all the brinjals.

4. Divide brinjal in two parts. Cutting lengthwise from the centre.

5. Now cut each brinjal lengthwise keeping the top intact. 

6. It should be like this after cutting.

7. Cut all the brinjals keeping the top intact.

8. Rub salt on the brinjal. Keep aside for 15 minutes.

9. Water will leech out from the brinjals. (Do not wash them)

10. Squeeze lightly and remove excess water. 

11. Place it on the other plate. 

12. Dab it with tissue paper incase any moisture left it will be absorbed by the tissue paper.

13. For batter -

In a mixing bowl add maida, cornflour, salt, red chilli powder, turmeric powder and chat masala. Mix well.

14. Add water and mix well to a smooth lump free batter.

15. For frying -

Place brinjal gently in the batter. 

16. Dip brinjal in the batter. Make sure each piece of brinjal gets coated well. 

17. Take it out of the batter and place it gently on the bread crumbs. 

18. Coat it with bread crumbs. 

19. Coat both sides properly with bread crumbs.

20. Heat oil in a wok. Place brinjal gently in the hot oil. Deep fry on medium high flame.

21. Fry till both sides are golden and crisp. 

22. Remove it from the oil.

23. Eggplant fritters are ready.

24. Transfer it to a serving plate. 

25. Serve hot with tomato ketchup or mint chutney.

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