Guest
#AssortedPakoraPlatter is a platter where a variety of batter-fried pakoras or fritters are served along with various condiments. They make a perfect tea time snack. #pakorarecipe #recipe #monsoon For Tamarind [Imli] Chutney. Ingredients Quantity Water as required Tamarind pulp [soaked] 1 cup Black salt ½ tsp Aamchur powder 1 tsp Red chilli powder 1tsp Salt as required Green chillies chopped 3 no’s Coriander chopped handful Onion chopped 1 no For Pomegranate [Anardana] Chutney. Ingredients Quantity Mint leaves 1 cup Coriander ¼ cup Green chillies 3 no’s Onion 1 no Ginger ¼ inch Black salt 1 tbsp Pomegranate seeds ¼ cup Salt 1 tsp Water as required Lemon ½ no. For Assorted Pakora. Ingredients Quantity Gram Flour 2 ½ Cup Rice flour 2 tbsp Turmeric powder ½ tsp Salt as required Carom seeds 1 tsp Water as required Brinjal 1 no Potato 1 no Cauliflower florets ½ no Onion 1 no Green chilli slits 6 no’s Spinach leaves 4-5 no’s Oil for deep frying Chaat masala sprinkle Red chilli powder sprinkle. Method:- For Imli Chutney: - 1. Take a borosil sauce pan add water and soaked tamarind pulp and cook for few mins. 2. Strain the tamarind pulp in a borosil glass bowl then add black salt, aamchur powder, red chilli powder and salt mix well, keep aside and allow it to cool. 3. Then add 2-3 green chillies, handful of coriander and onion chopped into it mix well and your chutney is ready to serve. For Anardana Chutney: - 1. Take a borosil mixer jar add mint leaves, coriander leaves, green chillies, onion, ginger, black salt, anardana seeds dry, salt and water as required grind into a fine paste remove in a borosil glass bowl and keep aside. 2. Then add ½ lemon juice mix well and keep aside. For Batter and Pakora. 1. Take a borosil glass bowl add besan, rice flour, turmeric powder, salt, carom seeds and water mix well keep aside and rest for some time. 2. Meanwhile cut the vegetables for pakora. 3. Take borosil glass bowl add water for soaking brinjal and potato 4. First take a brinjal and cut into roundels, then take a potato and cut into round slices. 5. Further take a ½ cauliflower cut into florets and keep in a borosil glass bowl, then add water, salt and turmeric mix well keep aside. 6. Then take an onion and cut into roundels. 7. After that take 6-7 green chillies make a slit and keep aside. 8. In a borosil kadai add oil for deep frying. 9. Then take muslin cloth and pat dry the brinjal and potato slices. 10. Then dip the potato slices and brinjal in the batter and half fry, then remove in a plate and keep aside. 11. Then dip the cauliflower florets in the batter and half fry, then remove in a plate and keep aside. 12. Then dip the spinach leaves in the batter and half fry, then remove in a plate and keep aside. 13. Then dip the green chillies in the batter and half fry, then remove in a plate and keep aside. 14. Then heat the oil and crisp fry all the pakoras. 15. Remove in bowl with parchment paper and add chaat masala, red chilli powder and toss the pakora keep aside. 16. Serve in a borosil Larah collection serving platter. 17. Serve hot with tamarind and anardana chutney. Borosil SS sauce pan Water jug Masala swirl Mixer grinder Glass bowl Larah series platter Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest:
