Cripsy Pakoda

3 TYPES PAKODA

Preparation time 10-15 minutes

Cooking time 15-20 minutes

Serve 2-4

Ingredients

For Green Chilli Garlic Paste

• 3 no. Green chilies (less spicy & chopped)
• 6-7 no. Garlic cloves, chopped, लहसुन
• 2 tbsp Tender Coriander stems, chopped

For Vada Pav Filling

• 2 tsp Oil, तेल
• 1 tsp small Mustard seeds, बारीक राई
• 2 sprig Curry leaves, करी पत्ते

Prepared Green Chilli Garlic paste

• ½ tsp Turmeric powder
• 2 no. Potatoes (boiled & mashed)
• Little water
• 1 tbsp Coriander leaves, chopped

For Bhajiya

• 2 medium Onion, sliced
• 1 medium Potato, sliced
• 2 tbsp Coriander leaves, chopped
• Salt to taste
• A pinch of asafoetida
• ½ tsp Degi red chili powder
• 1 tsp Turmeric powder
• ½ cup Jackfruit (peeled & chopped)
• ½ cup Tata sampann Gram flour, टाटा संपन्न बेसन
• ¼ tsp Carom seeds
• ½ tsp Turmeric powder

A pinch of Asafoetida

• 1 tsp Degi red chili powder

Prepared Masala, roughly crushed

For Palak Patta Pakoda

• 1 cup Chana dal (soaked & paste)

A pinch of asafoetida

• ½ tsp Degi red chili powder
• ¼ tsp Turmeric powder

A pinch of Garam masala

• Salt to taste
• ½ tbsp Coriander leaves, chopped
• 1 small bunch Spinach
• For Assembling Bread Pakoda
• 5-6 no. Bread Slices, ब्रेड स्लाइस
• Green chutney, हरी चटनी
• 3 no. Cheese slice, चीज
• Prepared Pakoda filling, तैयार किया हुआ पकौड़े का मिश्रण
• Paneer, grated, पनीर
• Nylon sev, नायलॉन सेव

For Batter

• 2 cups Tata sampann Gram flour, टाटा संपन्न बेसन
• ¼ tsp Carom seeds, अजवाइन
• ½ tsp Turmeric powder, हल्दी पाउडर
• A pinch of asafoetida, हिंग
• 1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
• Prepared Masala, roughly crushed, तैयार किया हुआ मसाला
• ⅓ cup Water, पानी
• Salt to taste, नमक स्वादअनुसार

For Masala

• 2 tsp Coriander seeds, धनिये के बीज
• ½ tsp Fennel seeds, सौंफ
• 1 tsp Cumin seeds, जीरा
• Oil for frying, तेल तलने के लिए

Process

For Garlic Green Chili Paste

1. In a mortar pestle, add garlic, green chili, coriander stems, salt to taste and make a coarse paste.
2. Keep it aside for further use.

For Vada Pav Filling

1. In a kadai or shallow pan, heat oil, add mustard seeds and let it splutter.
2. Add curry leaves, prepared garlic green chili paste and saute it for a minute.
3. Add turmeric powder, add boiled potatoes and mash it well together.
4. Add splash of water, remove it in a tray, add coriander leaves, keep it aside for further use.

For Bhajiya

1. In a parat, add onions, potatoes, coriander leaves, salt to taste, asafoetida, degi red chili powder, turmeric powder and mix it well.
2. Add jackfruit and leave it aside for losses of its moisture.
3. Add tata sampann gram flour, carom seeds, asafoetida, turmeric powder, degi red chili powder, prepared masala and make a smooth batter..
4. Shape it into patties, place it into a hot oil and fry till half cooked.
5. Cut the fried patties into four parts and refry them once again till golden brown color into it.
6. Serve on a serving plate.
7. Serve hot with green chutney.

For Palak Patta Pakoda

1. In a bowl, add chana dal paste, asafoetida, degi red chili powder, turmeric powder, garam masala, salt to taste, coriander leaves, prepared masala and mix it well.
2. In a spinach leaf, add prepared filling, cover it with another spinach leaf like sandwich and keep it aside for further use.
3. Dip palak patta into prepared batter and add one by one palak patta into hot oil and fry till half cooked, remove it in a absorbent paper.
4. Refry the palak patta till golden brown color on it.
5. Serve on a serving plate.
6. Serve hot with green chutney.

For Bread Pakoda

1. Take bread slices, apply green chutney on all bread slices, add cheese slice, prepared vada pav filling, paneer, nylon sev and cover it with another bread slice.
2. Dip into the prepared batter and add one by one into hot oil, and fry till half cooked, remove it in a absorbent paper.
3. Refry the bread pakodas till golden brown color on it.
4. Serve on a serving plate.
5. Serve hot with green chutney.

For Batter

1. In a bowl, add tata sampann gram flour, carom seeds, turmeric powder, asafoetida, degi red chili powder, prepared masala, water, salt to taste and make it lumps free batter.
2. Add water gradually and make a smooth batter into it, keep it aside for further use.

For Masala

1. In a mortar pestle, add coriander leaves, fennel seeds, cumin seeds and make it coarse powder.
2. Keep it aside for further use