Winter is a time to enjoy pakoras. And with winter veggies there is a lot of variety
Palak pakoras
We are making a platter full of pakoras with different veggies. The batter remains the same and you can adjust the quantity with same propotions, depending on the amount of veggies you use. But do keep the propotion of rice flour and besan in mind.
INGREDIENTS:
12-14 leaves of baby spinach with a small portion of the stem
Salt
1 tsp of ajwain seeds
For the batter
2 cups of besan
Half cup of rice flour
Salt
Half tsp of ajwain seeds
3 pinches baking soda
Oil for deep frying
Wash the spinach leaves and pat dry completely with a kitchen towel. Sprinkle salt and ajwain seeds. Keep aside. Heat enough oil for deep frying in a pan. In the meantime prepare the batter by mixing the dry ingredients. Add water little by little beating with your fingers so that the batter is fluffy. Now dip the spinach leaf one by one and drop into the hot oil. Turn over at once to take care the spinach leaves are not over fried. Serve hot and crispy.
Cauliflower Pakoras
INGREDIENTS
1 head of cauliflower cut into medium sized flowerets
Salt
Half tsp of pepper powder
2 tsps of lemon juice
Batter and oil for frying
Marinate the cauliflower flowerets in salt pepper and lemon juice and keep aside for 10 minutes. Heat the oil and coat the flowerets in the batter and deep fry few flowerets at a time. Turn over once or twice and fry on medium heat till the cauliflower pakoras are brown and crispy on all sides.
