pakora

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Onion bhajees with mint yoghurt

container natural yoghurt (Attiki brand)

mint leaves

tsp caster sugar

each) brown onions, peeled, halved, each half thinly sliced lengthways

eggs, lightly whisked

(1/3 cup) plain flour

tsp cumin

tsp coriander

Salt & black pepper

vegetable oil

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I&#039;ve used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They&#039;re gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Pakora (Indian Vegetable Fritters)

chickpea flour ((Note 1))

turmeric powder

cumin powder

coriander powder

tsp fenugreek powder ((Note 2))

tsp chilli powder ((pure chilli powder, Note 3))

salt ((cooking/kosher salt))

+ 2 1/2 tbsp water

onions

potato

cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))

red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))

tbsp fresh ginger (, finely grated)

tbsp coriander/cilantro leaves (, finely chopped)

vegetable

coriander/cilantro leaves

eschalot (, sliced)

lime juice

tsp cumin seeds

tsp cooking/kosher salt

ice cubes ((loosens + keeps sauce green))

plain yoghurt

mint leaves (, packed)

tsp salt

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.

Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.

Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.

Heat oil: Heat 4cm / 1.5&quot; oil in a large heavy based pot to 180°C/350°F (Note 6).

Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don&#039;t crowd the pot, it will lower the temperature too much.

Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.

Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.

Coriander Mint Sauce OR Mint Yogurt Sauce:

Fish Pakora - Deep fried tender fish in a crispy spiced batter makes for a delicious snack. It is also delicious served wrapped up in a roti/wrap with salad and chutneys.

Fish Pakora

500 g White Fish (Such as Tilapia, Cod or Panga)

½ tsp Garlic Paste

½ tsp Ginger Paste

tsp Green Chilli Paste (or 2 Green Chillies chopped finely)

tbsp Coriander Leaves (Chopped finely)

Lemon

tsp Colemans Mustard Paste

tsp Red ChillI Powder

Paprika Powder

¾ tsp Turmeric Powder

tsp Cumin Powder

tsp Carom Seeds (Lightly toasted and crushed)

tbsp Coriander Seeds (Lightly toasted and crushed)

tbsp Gram Flour

g Flour

g Corn Flour (or Rice Flour)

½ tsp Baking Powder

Salt

¼ tsp Black Pepper

Water (as needed)

Oil (as needed)

 Cut fish into large chunks and pat dry.

Make batter with all the ingredients listed under batter.

Add fish to the batter. Set aside in the fridge for 30 minutes or fry immediately. 

Heat oil in a deep wok and once hot, add fish. Fry for 4 - 7 minutes or until cooked through.

Remove onto a plate lined with kitchen towels.

Keema Aloo Matar Achari

minced lamb/mutton (Quorn mince is great

garden peas

olive oil

new potatoes (pre-boiled)

green chilli (choppedd)

Achari Tarka base

To begin, put the oil in a large pan and stir fry the lamb or mutton meat for between 3 to 4 minutes.

Add the jar of Achari Tarka Base from Aagrah Foods. Swirl the pot out with approximately 100ml of water, then add this to the pan.

Add the finely chopped new potatoes and the chopped green chilli and bring to a boil.

Allow the curry with potatoes to simmer with the lid on for 3 to 4 minutes.

Pour in the garden peas and cook the ingredients for 3 to 4 minutes until the sauce thickens.

To finish, garnish the curry with the chopped coriander and serve it with a fresh naan bread of choice for exquisite flavourings.

https://www.youtube.com/watch?v=yxMtpnPb8U8

Air fryer pakora - a healthier version of traditional Indian pakora made in the air fryer and with the Mazola Heart Healthy Corn Oil.  Presenting my version of the baked, vegetable air-fried pakora recipe.

Air Fryer Pakora

Besan (Gram flour)

Rice Flour

Chilli Powder (or Paprika)

Hing

Cabbage (sliced into thin long strips)

Onion (finely chopped)

Cilantro (chopped)

tsps. finely chopped Green Chillies

tbsp Mazola Corn Oil

Ketchup and Chutney to serve

Method of Making Air-Fryer Pakora:

Mix besan with rice flour in a large mixing bowl.

In another bowl, take all the veggies and add spices and salt. Set aside for five minutes to allow vegetables to lose some water.

Now add 2 tbsp of Mazola Corn oil and mix well. Add besan-rice flour mixture and give a good mix. Set aside for a few minutes.

After 5-6 minutes, mix the batter/dough again and add a tbsp of water at a time or more as needed to make a batter of dough-like consistency. Remember that the consistency of the batter should be thick, not liquidy.

Preheat the air fryer at 355F for 5 minutes.

Now line the air fryer tray with an aluminum foil and grease it with cooking oil spray.

Take a small spoon and scoop out an equal amount of mixture onto it.

Air fry at 355F for 12 minutes while turning the pakoras halfway between cooking and then air fry again for 4 minutes at 325 F. Depending on the air fryer, pakoras may take 10-20 minutes to cook through and crispy. Once the pakoras are evenly brown and crispy, they are done.

Serve hot with chutney or ketchup.

Preheat the instant pot CrispLid at 355F for 5 minutes.

Line the basket with aluminum foil or parchment paper.

Add pakora dough balls onto the greased CrispLid Basket, and set the temperature for 6 minutes at 355F. After 6 minutes, turn them and cook for another 6 minutes or until desired crispness.

Serve hot with chutney.

Instant Pot CrispLid

Preheat the oven at 350F for 5-6 minutes.

Line a baking sheet with parchment paper and grease it well.

Use a tablespoon to make pakora dough balls and flatten them on the baking sheet.

Bake for 8-10 minutes and turn and then bake again for another 4-5 minutes till the edges are brown.

Some ovens may take long for making the pakoras super crispy. Keep an eye on them after 8 minutes to see if any signs of overcooking.

Once baked, allow them to cool down a bit before serving. Usually, the baked version becomes crispier a few minutes after the baking.

Baking:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596891039/anic75dxcpcj9v6uxcy2.mp4

Easy, crispy air-fryer Pakora with a tsp of oil. Guilt-free indian snack

Air-Fryer Pakora

Mixed Vegetable pakora are veggie fritters made in South Indian style. They are addictive, aromatic, crunchy and a delicious snack. Serve them with cup of tea or coriander chutney or mint chutney.

Pakora Recipe | Vegetable Pakora

besan ((gram flour, more if needed))

rice flour ((or 2 tablespoons corn starch, use more if needed proportionally with besan))

salt

green chili peppers (chopped

ginger garlic paste

garam masala powder ((optional))

carom seeds ((ajwain, optional))

carrot

capsicum ((bell peppers))

cabbage ((shredded))

onion ((thinly sliced))

french beans ((julienned))

spinach (chopped (optional))

Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.

Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well &amp; squeeze them gently to release moisture. Keep aside for 10 mins.

Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.

Taste test and add more salt, garam masala or green chilies.

Preparation

Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.

Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won&#39;t shape it or drop it in lumps.

Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.

Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.

Serve vegetable pakora hot with a cup of masala tea, Coriander chutney or green chutney.

To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

How to Make Pakora

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

Chicken Pakora

chicken

tsp smoked paprika

tsp mild ground chilli

tsp garam masala powder

tsp ground fenugreek

tsp ground ginger

tsp garlic salt

garlic,

lemon juice

chickpea flour

tbsp cornflour

Vegetable oil

Chilli oil (optional)

natural yoghurt

tomato sauce

tsp mint sauce (or mint jelly)

In a large mixing bowl, toss the chicken...

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Add the chickpea flour, cornflour and egg whites...

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Heat about 1 1/2 inches of oil in...

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Once hot, deep fry 2 to 3 pieces...

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Garnish with freshly sliced onion and serve with...

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Mix together all ingredients until well combined.

https://www.youtube.com/watch?v=7xWaJFcEhXc

Welcome to our kitchen, where we're about to add a touch of spice and a burst of flavor to your day with our Chicken Pakora Recipe! 🍗🌶️🔥

Join us as we create these delectable, bite-sized chicken fritters that are crispy on the outside, tender on the inside, and bursting with aromatic Indian spices. It's a recipe that's not only incredibly flavorful but also a popular snack that will have you craving more! 😋🍗🌶️🔥

Whether you're hosting a gathering, looking for a spicy appetizer, or simply want to enjoy the bold flavors of Indian cuisine, these Chicken Pakoras are the perfect choice. The combination of marinated chicken, a fragrant spice blend, and a light, crispy batter creates a symphony of tastes and textures that's both addictive and perfect for dipping.

Stay tuned for some pro tips on marinating your chicken for maximum flavor, achieving that perfect crispy texture, and serving your pakoras with mint chutney or a tangy tamarind sauce for an extra burst of taste.

So, get ready to savor the spicy and crunchy flavors of Chicken Pakoras. Don't forget to like, share, and subscribe for more delicious recipes that will spice up your kitchen and your life! 🍗🌶️🔥 #ChickenPakora #SpiceUpYourLife #CookingWithLove 🍗🌶️🔥

Get the recipe: https://cookingwithbry.com/chicken-pakora-recipe/

Chicken Pakora recipe

Top 10 pakora recipes from across the web

The most viewed pakora recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato and pea samosas

Onion bhajees with mint yoghurt

Pakora (Indian Vegetable Fritters)

Fish Pakora

Keema Aloo Matar Achari

Air Fryer Pakora

Pakora Recipe | Vegetable Pakora

Chicken Pakora

Vegetable Pakora

Aloo Pakora - Potato Fritters

Top 10 pakora recipes from across the web

The most viewed pakora recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato and pea samosas

Onion bhajees with mint yoghurt

Pakora (Indian Vegetable Fritters)

Fish Pakora

Keema Aloo Matar Achari

Air Fryer Pakora

Pakora Recipe | Vegetable Pakora

Chicken Pakora

Vegetable Pakora

Aloo Pakora - Potato Fritters

The most viewed pakora recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine