Easy Indian Food Recipes : Frying A Pakora Indian Appetizer

Easy Indian Food Recipes : Frying A Pakora Indian Appetizer


Hi! This is Mona for Expert Village, and we
are getting ready to fry our pakoras. We have our batter. We have our vegetables, which
could be anything starting from potatoes to cauliflower to onion to spinach, whatever
suits your taste. This is my heated frying pan. You can use like a caldron also, but
a frying pan will do too. Heat it up on high flame till the smoke comes out. While that’s
getting heated up, you’re going to start making the pakoras dipping them in the batter. That
was my cauliflower batter. This is my onion pakora. This is my cauliflower pakora. Another
one, another one. Just however many can fill the caldron. Another thing, if you have left
over onions, you can just chop them up a little bit in the batter so it’ll give a little bit
of a tang. Our oil seems ready enough. Seems heated enough. What I’m going to do is I’m
going to wrap this. I did tell you to make it of a certain consistency like it’s not
going to drip. See. It’s not dripping that much. It shouldn’t be all over the caldron.
There we go. Our pakoras are frying now. Initially, it’s on a high flame and then you make it
to medium because you want them to be crisp. You don’t want like a soft dough outside.
You want them to be crisp. You can add as many as you want according to the size of
the caldron. I remember in India if it’s raining then you want to eat pakors with tea, like
the afternoon delight. Have some tea and have these. You can make them so easily with whatever
vegetables you have out there. You can spice them up quite a bit. It’s fun to just sip
tea while it’s raining and eat some hot pakora. It’ll really be fun. Try it some time. There
we go. I’m going to try and fill up this caldron as much as I can because I’m hungry too. I
wouldn’t mind eating one or two of those. Though it’s a hot day today, but I wouldn’t
mind eating a couple. As I told you, you can serve them with ketchup. You can serve them
with hot ketchup. While frying, you when they’re done. They shouldn’t be black. You see this
pakora. It’s basically not black, but it’s a deep, rich, dark brown. So our pakora are
ready to eat.

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