Empty My Fridge
Turkish Style Pakoray Ramzan Special
Ingredients
- Baisan2 cups
- Chawal ka atta2 tbsp
- Zarday ka rang¼ tsp
- Carom seed¼ tsp
- Sabut dhania roasted & crushed1 tbsp
- Lal mirch powder 1 tsp orto taste
- Saltto taste
- Zeera roasted & crushed2 tsp
- Turmeric · powder1 tsp
- Lal mirch crushed1 tsp
- Baking soda½ tsp
- Adrak lehsan paste 1 & ½ tsp
- Pyaz sliced2
- Hari mirch chopped2
- Hara dhania handful
- Water ½ Cup oras needed
- Water ¼ cup oras needed
- Tamatar sliced 1 oras needed
- Hari mirch sliced 7-8 oras needed
- Chaat masala
- Achar
Instructions
- Make the pakora mix: in a jar, combine the gram flour, rice flour, orange food colour, carom seeds, roasted crushed coriander, red chilli powder, pink salt, roasted crushed cumin, turmeric, crushed red chilli and baking soda. Cover and shake well, then set aside.
- For the onion batter: in a bowl, mix 1½ cups of the pakora mix with the ginger garlic paste, sliced onions, chopped green chillies and fresh coriander. Add water gradually and mix well. Let it rest for 5 to 10 minutes.
- For the potato batter: in another bowl, mix ¾ cup of the pakora mix with water until smooth. Set aside.
- Heat the cooking oil in a wok to 160°C.
- Dip the potato slices in the batter, add them to the oil and fry on medium heat for 3 to 4 minutes, removing them when half done.
- Fry them again on high heat until golden brown and crispy.
- Heat the same oil to 180°C, add the tomato slices and green chilli slices, and fry on high heat for 1 minute.
- Arrange the fried pakoras, fried tomato and green chillies on a serving platter, add pickle and garnish with cabbage.
Summarized from Food Fusion's video. Watch it for the details.
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