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Come monsoon and we decide to stop counting calories and relish plates full of pakoras, accompanied by adrak wali chai, sitting by the window, listening to the pitter-patter of the raindrops. The joy of smelling the petrichor and the aroma of piping hot fritters is unbeatable. And, while you sit back and soak in the monsoon shower, try this assortment of pakoras.
PACKING A PUNCH WITH PROTEIN • Paneer Pakora • Prawns Pakora • Soybean Pakora • Moong Dal Pakora • Spinach Pakora • Chicken Pakora • Gobi Pakora • Chana Dal Pakora
MAKE THEM EXTRA CRISPY Use less water in the batter for crispiness. With water-heavy vegetables, simply squeeze them with besan and salt and don’t add water. Use more than one binder for your pakoras. For example, mix o besan and rice flour.
Chef Nitish Bhardwaj shares the recipe:
Assorted pakora platter Ingredients Potato Slices Onion Slices Capsicum Slices Paneer/Cottage Cheese Slices Green chilli 1 cup Chickpea flour 2 Tbsp Rice flour 1/4 Tsp Asafoetida 1/2 Tsp Garam Masala 1/4 Tsp Turmeric powder 1/2 Tsp Carom seeds 1/2 Tsp Red chilli powder 1 Tsp Coriander powder 1/4 Tsp Black Salt 1/4 Tsp Chaat Masala Salt to taste
• In a mixing bowl adds gram flour, rice flour, asafetida, red chilli powder, turmeric powder, garam masala, palm crushed cumin seeds, and salt to taste. • Now adds water accordingly and makes it into a semithisemi thick. • First, we will make Mirch Pakora, and prepare masala mix- Dhaniya powder, chaat masala, and salt. • Slit chillies from the middle and stuff the masala mix into them. Put them in a bowl. • Heat oil in a vessel for deep frying. • Once medium hot, dip stuffed chillies in the batter and then gently place them in oil. • Flip them in the oil and cook until golden in hue. Ready to be served. • Dilute batter a little and dip potato slices and then fry them cook until lightly golden. Prepare them to serve. • Similarly, dip in batter and fry the onion, capsicum, and paneer. • Take them all out on a kitchen towel-lined plate and munch on