I saw these pakora recipes on dawn… so if you are a pakora lover, you might want to try them out.. Also feel free to share your unique pakora recipes…
Crispy Cauliflower Pakoray
Ingredients:
½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce
Oil for frying
For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement
Method:
In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.
In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.
Chinese Chicken Pakoray
Ingredients:
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
Method
Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce.
Chinese Pakoray
Ingredients:
1 cup corn flour
½ cup plain flour (maida)
1 egg
1 pinch of black salt
½ tsp salt
½ tsp pepper
½ tsp ajinomoto
¼ tsp baking powder or soda
1 tsp soya sauce
½ cup cabbage (cut into strips)
1 carrot (cut into strips)
1 capsicum (cut into strips)
1 green onion
2 green chillies
Method
Mix corn flour, plain flour, egg and soda in a medium size bowl. Add all spices in the paste and add water to make a runny paste. Keep aside for an hour. Mix chopped vegetables in the flour. Heat oil in a wok, drop a spoonful of the mixture in the oil and let it set. Turn and fry till golden brown. Do the same with remaining mixture. Drain on the tissue. Serve with ketchup.
Mirchi Mozzarella Pakoray
Ingredients:
10-12 large green chillies
¾ cup mozzarella cheese, grated
½ tsp oregano leaves
Oil for frying
For batter
½ cup cornflour
¼ cup plain flour
2 tbsp rice flour
½ tsp salt
Water as per requirement
Method
Mix oregano and mozzarella cheese in a bowl, slit the chillies and de-seed them, and stuff with cheese.
Mix all batter ingredients together, add a little water and make a batter of coating consistency. Dip stuffed chillies in this and deep fry till they are light brown. Remove from oil and after five minutes fry them again till golden brown.
Maysori Pakoray
Ingredients:
1 cup flour
½ cup suji
¼ cup rice flour
1 large onion, chopped
½ tsp crushed red chillies
3 green chillies, chopped
½ tsp baking soda
2 tbsp ginger, chopped
½ tsp black pepper, crushed
3 tbsp fresh coriander, chopped
1 tsp salt
1 ½ cup curd
2 tbsp fresh coconut, grated
Method
Mix all the ingredients in a bowl to make a thick medium paste. Keep covered for one hour. Heat oil for deep frying and drop small amounts of batter with a spoon and fry till golden brown.
**PS: The only thing I don’t recommend is use of ajinomoto. There is lot of controversy surrounding ajinomoto, chinese salt, msg; so I would strongly suggest to avoid using these ingredients even if the recipe calls for them. **
