In a large bowl, mix all the batter ingredients (besan, oil, spices) along with water to get a smooth, lump-free consistency. Allow to rest for 15 minutes, covered. 2. In a blender jar, add all the ...

Pakora - just the name is enough for us to start dreaming of its yumminess. We all have our favourite kinds of pakoras. Bread, aloo, paneer, palak, pyaaz, etc. are some of the classic varieties. One ...

Pakoras are the quintessential fritters of India, and after a long day of fasting makes for a substantial and delicious starter. Instructions: Trim the fat from the chicken breasts and marinate them ...

These South Asian-style fritters, made with roasted gram flour, have a crisp exterior with a pillowy filling, and are fragranced with gently crushed cumin seeds. The best part is that you can use a ...

Hot weather aside, you really know it’s summer when fresh sweet corn shows up at every Greenmarket and farm stand. I always love the sight of folks digging through piles of fat green-husked ears, ...

To fry the pakoras, heat the vegetable oil to 180ºC. Drop 6 cm-diameter rounds into the oil, in batches, and deep-fry until golden. Remove and drain on paper towel. For the mint chutney, blend the ...

Everyone loves street food and what could be better than a dish of your favourite bread pakora. This Cooktube Stuffed Bread Pakora recipe is made using chilli-garlic chutney, mint chutney and a thick ...

With heavy rains lashing different parts the country, the weather conditions have become cool. And rainy weather calls for a warm cup of tea that pairs perfectly with pakoras. Sipping on tea with the ...

Whisk the flours, water, all the spices, salt, coriander leaves and about 1 teaspoon of the chaat masala together in a large bowl until it is a thick batter. When the consistency is correct the batter ...

While pakora – the king of all deep-fried snacks – is meant to be devoured in all seasons, the lip-smacking chunks have a special space in the Iftar menu during the Holy month of Ramazan. Served with ...

Spinach pakoras with tamarind and mint chutneys My mum taught me this pakora recipe. The chickpea dough is quite dry, not like a batter at all, so when they are fried, they get extra crisp on the ...