Just saw a glimpse of that video. Will check it out when I am not in a hurry. That Shwarma looks delish tough.
For the following pakoras you make the pakora batter as you usually do but just a little thicker.
Mirch Pakora: Slit open large green peppers & add tamarind & either chaat masala mixture or tamarind & crushed red pepper mixture & them dip them in the besan & so on
Anda Pakora: Hard boil eggs. Cut them into halves & dip them in the besan mixture & fry them.
Bread Pakora: Cut bread slices into halves. Place them in the freezer 30 minutes prior to frying. take them out, dip them in the besan that also has crushed red pepper in it & fry them. Bread pakoras taste best with hot sauce or chili sauce.
Fish pakora & chicken pakora don’t have the traditional besan in them. Will try to post recipe for them later some time.
