Crispy Mixed Veg Pakora

MIXED PAKORA - Monsoons are incomplete without this. Once you have the basics right, kripsy snacks wont be a challenge anymore!

Ingredients

For Batter

• 1 ¼ cup Gram flour,
• Salt to taste,
• ¼ tsp Carom seeds,
• 1 tsp Baking soda,
• ½ cup Water,
• 1 tbsp Curd, beaten,
• Water,
• 1 tbsp Rice flour,
• 1 ½ tsp Oil,

For Stuffing Bhavnagri Chili

• 100 gms Paneer, grated,
• 1 tbsp Coriander leaves, finely chopped,
• Salt to taste,
• 2 tsp Green chutney,
• 2 tbsp Nylon sev,
• ½ tsp roasted Coriander seeds, crushed,
• 6-7 Bhavnagri chillies,

For Pakora

• 2 medium size Onion, rings,
• 100 gms Paneer, cut into medium size cube,
• 1 large Potato, medium slice,
• 1 Tomato, slice,

For Bhajiya

• 1 medium size Onion, slice,
• 1 medium size Potato, thinly julienned,
• ¼ cup Spinach, shredded,
• ½ tsp roasted Coriander seeds, crushed,
• ¼ tsp Fennel seeds,
• ¼ tsp Cumin seeds,
• ¼ tsp Carom seeds,
• Salt to taste,
• 2 Green chillies (chopped & less spicy)
• ¼ tsp Turmeric powder,
• 1 tsp Ginger Garlic paste,
• ⅓ cup Gram flour,

Other Ingredients

• Oil for frying,
• Nylon sev (for coating)
• 2-3 Green chillies (slit & less spicy)

Process

For Batter

1. In a bowl, add gram flour, salt to taste, carom seeds, baking soda, water as required and mix it well.
2. Now, add beaten curd and mix it, add water as required and make smooth batter.
3. Add rice flour, oil and mix everything well and keep it aside for 9-10 minutes.

For Stuffing Bhavnagri Chili

1. Slit the chillies and keep it aside for further use.
2. In a bowl, add paneer, coriander leaves, salt to taste, green chutney, nylon sev and mix it well.
3. Now, add roasted coriander seeds and give it a good mix.
4. Stuff the prepared mixture in the bhavnagri chillies.
5. Keep it aside for further use.

For Pakora

1. Cut the onions, potatoes and tomatoes into medium size slices.
2. Now, cut the paneer into medium size cubes.
3. Slit the bhavnagri green chillies into the middle and keep it aside for further use.

For Bhajiya

1. In a bowl, add all cut vegetables, roasted coriander seeds, fennel seeds, cumin seeds, carom seeds, salt to taste, green chili and mix it well. Squeeze the vegetables properly and remove the excess water.
2. Now, add turmeric powder, ginger garlic paste and mix, then add gram flour and mix everything properly.
3. Keep it aside for further use.

For Frying

1. Dip the potatoes, onion, paneer, and tomato slice into the batter and fry on moderate heat
2. Once the vegetables are half done, remove and keep it aside.
3. Now, dip the stuffed bhavnagri green chillies into the batter and coat with a nylon sev and place into hot oil, once green chillies are cooked well, remove it on a absorbent paper and keep aside for further use.
4. Now, add bhajiya mixture in small parts and deep fry until it’s crisp from all the sides
5. Remove and keep it aside for further use.
6. Add green chili into batter and place into hot oil and fry until nice crispy texture on it.
7. Now, deep fry the half done pakoras on moderate heat until crispy.
8. Transfer it on a platter and serve hot with green chutney or tomato ketchup.