Cheese Pakora

Paneer pakoda or Cheese pakora is of the coolest recipes of the all pakoras soft form inside and hard outside taste is best and the recipe is easy, served along with ketchup's or sausages.

Ingredients:-

1. 250 gms Paneer


2. 1 cup Chickpea Flour (Besan)


3. 2 tsp Oil


4. 1 1/2 tsp Salt


5. 1/2 tsp Red chili powder


6. 1-2 Chopped Green Chillies (Jalapeno)


7. 1/2 cup

How To Make Paneer Pakora:-

1. Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).





2. Let batter rest 1/2 hour in a warm place


3. Cut the paneer into thick cubes.


4. Sprinkle little salt, chili powder on the cubes


5. Deep fry in Heated oil


6. Bring out the pakoras when they turn slightly golden brown on a towel or soaking paper and serve immediately.


7. Serve the paneer pakora with coriander or mint chutney
   

Onion Pakora (Pyaz Pakora)

Pyaz Pakora or Onion Pakora is one of the famous street snacks of india, nearly 75% of the street tea vendors make this type of pakora, very common around the Delhi region , easy to make and tastes good when served along with chutney or ketchup's. tea or milk should be served along with onion pakora for an additional taste

Ingredients:-

1. 2 teaspoon ghee
2. 1 pinch baking soda
3. 1 cup bengal gram flour (besan, chickpea; flour)
4. 1/2 cup rice flour
5. 2 tablespoon ghee
6. 3 onions; finely chopped
7. 1 potato (optional);finely chopped
8. 1 a piece of ginger - 1 inch,; peeled and minced
9. 4 green chilies; finely chopped
10. 1 teaspoon chili powder
11. 1 bunch cilantro (coriander);finely chopped
12. 1 salt; to taste
13. 1 water; as required
14. 1/3 liters oil; for deep-frying

Directions:-

1. How to Cook Onion Pakora (Vengaya Pakora)


2. Place 2 tsp. ghee and baking soda in a mixing bowl.


3. Rub together until frothy.


4. Add the remaining ingredients and combine well, using sufficient water to make a thick batter.


5. Heat oil in a heavy frying pan.


6. Drop spoonfuls of batter into the oil.


7. Deep Fry the pakoras until golden in color.


8. When cooked, drain the excess oil on a sheet of brown paper or paper towels.


9. Serve hot with chutney.
   
   

Chili Pakora

Mirchi Pakoda or Chilli Pakoda is one of the best pakoras for those who love something spicy and hard, however the chili's don't taste after frying, simple and easy recipe served along with chili and tomato ketchup's or even sausages many time, so let's move on to make some chili pakora

Ingrediends:-

1. 6 large green chillies ( Banana chilli )



2. 3 tsps Chaat Masala



3. 4 tsps tamarind juice (made with a golf ball-sized lump of tamarind)



4. 2 tsps red chilli powder



5. 1 medium onion chopped very fine



6. 3 small green chillies chopped very fine (use only if you are making pakodas with banana chillies)



7. 1 cup bengal gram flour (besan)



8. 1 tsp turmeric powder



9. 1 tsp cumin seeds



10. Salt to taste



11. Vegetable/ canola/ sunflower cooking oil for deep frying
    

Preparation

1. To make tamarind juice, put the ball of tamarind in a bowl and cover with very hot water.





2. Set aside for 10 minutes.





3. When the tamarind has softened, use your fingers to mash it and squeeze out the pulp.





4. Do this till all pulp has been removed.





5. Now strain the pulp through a sieve and keep juice aside for later.





6. Put the gram flour in a large mixing bowl with the turmeric powder, 1 tsp red chili powder, cumin seeds, salt to taste.





7. Add warm water - a little at a time - and use a whisk to blend all together.





8. The resulting batter should be like thick pancake batter. Keep aside.





9. In another bowl, mix the onion, green chillies, 1 tsp redchilli powder, Chaat masala and tamarind juice. Mix well to blend all ingredients. Keep aside.





10. Wash and pat dry all the Pakoda chillies. If you are using the hot pickling green chillies, you can reduce some of the heat by removing the seeds.





11. Wear gloves while doing this to avoid your fingers burning.





12. Make one slit along the length of the chillies (from just under the stem to just above the end of the chilli) making sure you do not slit all the way till the bottom or cut through the other side of the chilli.





13. Now stuff/ fill the slit you made in the chilli with the onion-spice-tamarind juice mix. Repeat for all the chillies.





14. Heat the oil for deep frying (on a medium flame) till it is almost smoking.





15. When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides.





16. Put it into the oil and fry till golden all over turning ocassionally.





17. Remove and drain on paper towels.





18. Fry remaining chillies in the same way.





19. Serve piping hot with Mint-Coriander Chutney and a hot cup of Masala Chai (spiced tea)!

Aloo Pakora (Potato Pakora)

Patato pakora or Aloo Pakoda is one of the common snacks of Indian homes, not to forget that the pakoras are much famous in rainy and winter season as compared to summers. Served along with chilly and tomato sauce this is an easy and quick one to make at home so ladies lets go for some Aloo pakora.........

Ingredients:-

1. 4 large potatoes



2. 1/3liters corn oil (for frying)



3. 1 cup besan (chickpea flour)



4. 1/2 cup water



5. 1 teaspoon red chili powder



6. 2 teaspoons cumin powder



7. 4 cloves of crushed garlic



8. 3 inches of crushed ginger



9. salt



10. 2 tablespoons chopped coriander (optional)

Directions :-

1. Add water to the Besan.




2. Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.




3. Add the Chili powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.




4. The potatoes should be sliced very thinly.




5. No thicker than 1/4 of an inch.




6. At this point test one slice of potato in the batter.




7. There should just be a thin coat of batter.




8. Heat the oil in a pan.




9. Use a larger frying pan so that you have more surface area.




10. The oil doesn't need to be too deep since the potato slices are very thin.




11. Dip the potato slices in the batter and fry them till they are golden brown.




12. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil