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Introduction:

Monsoon season is on. So pakoras and chai have got full on demand. Here is recipe of pakra platter that is we will be making 4 pakoras today. Let’s see the recipe of pakora platter and do not forget to like, comment, share and of course subscribe.

Ingredients:

For Base Batter:

  • 1 1/2 cups Besan / Chick pea flour
  • 1/4 cup Rice flour
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/4 tsp baking soda
  • Salt to taste
  • 1/4 tsp Ajwain / Carom seeds
  • 1 cup Water
  • Finely chopped Coriander leaves (Optional)

For Stuffing Bread Aloo Pakoda:

  • 1 tsp Oil
  • 1/2 tsp Cumin seeds
  • A pinch of Hing / Asafoetida
  • 1 tsp Green chili-Garlic paste (2~3 Green chillies & 4~5 Garlic cloves)
  • 1/4 tsp Turmeric powder
  • 1 Big boiled and mashed Potato
  • Salt to taste
  • Finely chopped Coriander leaves

For Pakoras:

  • Spinach leaves
  • Thinly sliced Onion
  • 1 large Potato
  • Bread slices

For Frying Pakoras:

  • Oil for frying
How to Make Mixed Pakora Platter

Method

For Base Batter:

  • In a bowl take besan.
  • Add rice flour, turmeric powder, red chili powder, baking soda, salt and ajwain.
  • Mix well. Add a little water at a time and make batter for pakoras.
  • The consistency of batter should be semi thick.
  • Add coriander leaves and mix well.
  • Let the batter rest for at least 10 minutes.
  • Pakora batter is already.

For Stuffing Bread Aloo Pakoda:

  • Heat up oil in a pan.
  • Add cumin seeds and let them sizzle up.
  • Add hing, green chili-garlic paste and mix well. Cook for about a minute.
  • When raw smell of garlic goes away, turn off the heat and add turmeric powder.
  • Add boiled and mashed potato, salt and coriander leaves. Mix well.
  • Aloo stuffing is already.

For Pakoras:

  • Take spinach leaves.
  • Wash them really good with water. Take leaves with a little stalk.
  • Take onion and make thin slices.
  • Take potato, peel it and make thin slices. Drop the slices in salt water.
  • Take bread slices and cut them across. You can cut the edges of bread if you want.

For frying Pakoras:

  • Heat up oil on medium to high heat in a pan.
  • Take spinach leaf and dip it in pakora batter.
  • Coat the leaf with batter from both the sides really good.
  • Drop it into hot oil. After 2 minutes, flip over and cook for 2 more minutes.
  • After frying for about 4-5 minutes take them out of oil, drain excess oil and transfer into a dish.
  • Take aloo slices out from water, drain excess water and put them into pakora batter.
  • Coat each potato slice well with water from both sides and drop into hot oil.
  • Fry pakoras for about 3-4 minutes on medium heat.
  • Flip over and cook from other side for another 3-4 minutes.
  • Take them oil of oil, drain excess oil and transfer them into a plate.
  • Take bread slices and spread aloo stuffing on one side of the slice.
  • Cover it with other bread.
  • Take the stuffed bread slices and coat them with batter really good from both sides.
  • Drop the slices into hot oil.
  • Fry from one side on medium heat for about 2-3 minutes and flip over.
  • After frying for about 3-4 minutes more, take the pakoda out, drain excess oil and put them into a dish.
  • In the left over batter, add sliced onion. Mix well.
  • Drop onion pakoda into hot oil with the help of fork. Fry for about 2-3 minutes and flip over.
  • Fry for another 2-3 minutes and take pakoras out, drain excess oil and transfer them into a dish.

Tips:

  • Rice flour helps to make pakoras crunchy. Also it helps to retain it’s crunch for a longer time.
  • Keeping potato slices in salt water prevents oxidisation of potatoes. Potato slices do not turn black.
  • You also can use cauliflower, baingan, mushrooms for making pakoras.
  • If you fry pakoras on too high heat, the pakoras will immediately turn brown and won’t get cooked from inside. So fry pakoras on medium to high heat only.



How to Make Mixed Pakora Platter

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