Enjoy This Awesome Mausam With These Yummy Pakora Recipes

Take advantage of these uninvited showers or just simply give in to those craving for fried food like 'ghar ke pakore' with these recipes. You can even make them in the air-fryer so why not? We have for you recipes of corn and aloo pakora

Aloo Pakora

Ingredients

• 2 small potatoes
• ⅔ cup besan
• 3 tablespoons rice flour
• ¼ teaspoon ajwain
• 1 teaspoon red chili powder
• a pinch turmeric powder
• Salt to taste
• little less than ½ cup Water
• 1 teaspoon oil and a little more for frying pakora

Method

For the batter:

• Take besan, rice flour, salt, turmeric powder, red chili powder, ajwain in a bowl.
• Mix well till incorporated.
• Add half of the water and make a smooth paste. By adding little water at a time, it will not form any lumps and batter will be smooth.
• Then add remaining water and make a thick batter. The batter should not be too thick or too thin. It should be coating consistency.

For the potatoes:

• Now heat the oil in a pan on medium heat for deep frying.
• While oil is getting hot let's prepare potatoes. Wash and peel the potatoes and slice it into thin slices.
• we are not preparing potatoes ahead of time because potatoes get discolored means brownish in color. If you want to prepare ahead of time then slice potatoes and keep them in cold water.
• Now take a teaspoon of hot oil from the pan and add it to the batter. Mix it well.

For the pakoras finally:

• Now check the oil, if it is ready for frying pakora or not. Oil should be medium hot.
• Once the oil is hot, take one potato slice, dip into the batter. Make sure that potato slice is coated with the batter from all sides.
• Now carefully, gently drop it into the hot oil.
• Fry few pakoras at a time. Do not overcrowd them.
• Fry them till they are golden brown from both the sides. Do turn them for even browning from both sides. It may take 3-4 minutes per side.
• Once fried remove them using a slotted spoon.
• And remove them on paper towel lined plate.

Corn Pakora Recipe

Ingredients  

• Corn kernels 250 grams
• Besan 5-6 tablespoons
• Green chili paste 2 teaspoons
• Ginger paste 1 1/2 teaspoons
• Chaat masala 1 teaspoon
• Coriander powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Salt to taste
• Oil to deep fry

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Method

• Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour, and salt. Mix well.
• Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
• Drain and place on an absorbent paper. Serve hot with green chutney.