Ifter Recipes from ramadhan:(Sobji) Pakora Recipe

Bengali Vegetable (Sobji) Pakora Recipe:

Description

Vegetable (Sobji) Pakora is a delicious crispy Bengali dish. Usually it’s a common dish on Romadan Iftar. It is very easy for them to get ready for breakfast every day, because of their moody vegetables. Along with adults, children will get both fun and nutrition.

Although the time is not winter, so the market is not made with vegetables which are delicious and delicious, this recipe is delicious and delicious. Learn below how can cook it. Within a short time you can cook it in your home.

Ingredients

Gram flour (Basan) - 1cup

Semolina/suji - 1/2cup

Egg - 1 medium

Salt - to test

Onion - 1/2 cup cut into thin slices

Lemon Juice - 1 tablespoon

Garam Masla - 1/2 teaspoon

Cumin roasted powder - 1/2 teaspoon

Red Chili Powder - 1/2 teaspoon

Green Chilies - finely chopped

Carrot 1 medium - cut into thin slices

Potato 1 small - peels and cut into thin slices

Papaya/cauliflower/zucchini - 1/2 cup cut into thin slices

Cabbage/Long Bean - 1/2 cup chopped

spinach leaves - 6-7 pieces,finely chopped

Fresh Coriader leaves - 1/4 cup ,finely chopped

water - use as needed

Oil for fry

Instructions Preparation:

In a bowl mix all the dry ingredients together, besan, semolina, red chili powder, garam masala powder,  cumin powder and salt.

Mix one egg.

Slowly add water to make a smooth batter.

Add the green chilies, onion, lemon juice and all vegetables.

Mix well to make thick pakora consistency.

Method:

In a deep frying pan heat oil over medium high heat.

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Put one drop of batter in the oil to test.

The batter should form a small ball on the surface of the pan, but not change color right away.

Deep fry the pakoras in two or three batches.

Fry for 3-4 minutes per batch or until the pakoras are crisp and golden brown.

Repeat this process for the remaining batches.

The crispy, delicious pakoras are now ready to serve.

Enjoy!

NOTES

                Above recipe will make approximately 4 – 5 Pakoras depending on the size.

                Please use caution when making pakoras. Initially use either a small ladle or scoop to drop the batter very gently, into the oil. Once you feel comfortable with the process feel free to scoop the batter with the tips of your fingers. This is an art in itself.

                Use the same batter for deep frying mushrooms, plantains, eggplant slices, sliced potatoes or sliced onions for amazing spicy onion rings.

                Deep fry large red skin peanuts, dipped in this batter. They are great for snacking.

                Pakoras are sometimes served with pooris- deep fried bread.

                Try a pakora sandwich. Take 2 slices of soft white bread, spread with a spoonful of coriander chutney on one piece and ketchup on the other. Sandwich the pakoras between the bread, press together and enjoy. My favourite!!

Since pakoras are time consuming to make, you can always make extras and freeze them. Reheat them in the oven after defrosting them briefly.