Yummy monsoon munch: Crisp, piping hot pakoras with tangy chutney
Every season has its own special charm and a great way to enjoy the changing seasons is to indulge in foods that suit your moods in a particular season. With the monsoon having arrived, something that I really like to relish is piping hot pakoras with tangy chutney and sipping freshly brewed coffee while watching the raindrops crash on my windowpane. Would you like to do the same? Then, go ahead and follow this recipe of preparing crunchy, yummy pakoras and tangy chutney.
Ingredients:
I] For the chutney:
Fresh green coriander leaves (finely chopped) - 1/2 cup
Mint leaves (finely chopped) - 2 tbsp
Green chillies (finely chopped) - 4 nos.
Water - 1 tbsp
Sugar - 1tsp
Salt to taste
Lemon juice - 1 tbsp
II] For the onion pakoras:
Onions (finely chopped) - 2 large sized
Green chilly (finely chopped) - 1 no.
Fresh green coriander leaves (finely chopped) - 1 tbsp
Red chilly, turmeric, coriander and cumin seed powders - 1/2 tsp each
Bengal gram flour (besan) for binding
Salt to taste
Oil for deep-frying
III] For the paneer, potato and green chilly pakoras:
Paneer (cubed) - 1 cup
Potatoes (peeled and finely sliced) - 1 large-sized
Green chillies - 10 nos.
Bengal gram flour (besan) - 1 cup
Red chilly, turmeric, coriander and cumin seed powders - 1/2 tsp each
Salt to taste
Water as per requirement
Oil for deep-frying
Method:
I] For the chutney:
1.) Take all ingredients except the lemon juice in a mixer grinder. Grind to a smooth paste.
2.) After removing the paste from the mixer, add lemon juice and mix well.
II] For the onion pakoras:
1.) Heat oil on medium heat in a frying pan for deep-frying.
2.) In a mixing bowl, take the onions, chopped coriander leaves, chopped green chilly, spice powders, salt and mix well.
3.) To this add the gram flour and mix. Add a few drops of water and mix until you feel the mixture assumes binding consistency and you are able to make chunks of the mixture.
4.) Now spoon small amounts of the mixture into the heated oil and fry until crisp pakoras of golden yellow color are obtained.
III] For the paneer, potato and green chilly pakoras:
1.) In a mixing bowl, mix the gram flour, spice powders, salt and add enough water to obtain thick batter.
2.) Dip the paneer cubes, potato slices and whole green chillies in this batter to coat them and deep-fry until crisp golden-yellow.
Now go ahead and savor pakoras with tangy chutney. Enjoy!
Image: Beetrootblue
Via: Indianchild
