6 types of pakora / bajji from 1 batter
Ingredients: large chilli (mirchi), besan (gram flour), rice flour, ajwain (carom seeds), hing (asafoetida) · 30 min cook time · 300kcal · ~₩12,350
Ingredients
4no large chilli (mirchi), 2cup besan (gram flour), 2tbsp rice flour, 0.5tsp ajwain (carom seeds), 1pinch hing (asafoetida), 0.25tsp baking soda, 0.5tsp salt, 0.75cup water, 1tbsp oil, 1no raw plantain, 1no potato, 3no potato (boiled & mashed), 1no chilli (finely chopped), 1inch ginger (finely chopped), 2tbsp coriander (finely chopped), 0.25tsp chilli powder, 0.5tsp aamchur (dry mango powder), 0.5tsp chaat masala, 0.25tsp salt, 1slice bread, 1tsp green chutney, 15florets gobi (cauliflower), 1tsp chilli powder, 0.25tsp turmeric, 0.5tsp garam masala, 0.25tsp cumin powder, 0.5tsp coriander powder, 0.5tsp pepper (crushed), 0.5tsp ginger garlic paste, 1tsp lemon juice, 9cubes paneer (cottage cheese), 1tsp ginger garlic paste, 0.5tsp chilli powder, 0.75tsp chaat masala, 1tsp kasuri methi (crushed), 0.25tsp salt
Instructions
1. To prepare mirchi bajji, slit 4 large chillies in the centre and remove seeds using the back of a spoon. Keep aside.
2. In a large bowl, take 2 cups besan, 2 tbsp rice flour, 1/2 tsp ajwain, pinch hing, 1/4 tsp baking soda and 1/2 tsp salt. Mix well.
3. Add 1/2 cup water and mix well. Then add 1/4 cup water and mix well until a thick paste is formed. Do not add more water. Make sure there are no lumps. The batter should be silky smooth.
4. Heat 1 tbsp oil for 2 minutes. Add hot oil to the batter and mix well.
5. Dip the chilli in the batter, coat it well, and wipe off slightly, exposing the chilli.
6. Deep fry in hot oil on medium flame. Flip over and fry uniformly until golden and crisp. Mirchi bajji is ready.
7. To prepare banana podi, peel the skin of 1 raw plantain. Trim the ends and slice thinly, slightly thick. Soak in water to prevent browning. Rub slightly and pat dry to remove excess moisture.
8. Dip the banana slices in the besan batter and deep fry in hot oil. Flip over and fry both sides until golden and crisp. Banana podi is ready.
9. To prepare aloo pakora, peel the skin of 1 potato and slice thinly. Rinse in water and pat dry. Keep aside.
10. Dip the potato slices in the besan batter and deep fry in hot oil. Stir occasionally on medium flame until golden and crisp. Aloo pakora is ready.
11. To prepare bread pakora, take 3 boiled and mashed potatoes. Add 1 finely chopped chilli, 1 inch finely chopped ginger, 2 tbsp finely chopped coriander, 1/4 tsp chilli powder, 1/2 tsp aamchur, 1/2 tsp chaat masala and 1/4 tsp salt. Mix well. Aloo stuffing is ready.
12. Take 1 slice of bread. Spread 1 tsp green chutney on one half and aloo stuffing on the other half. Cover and press. Cut in half.
13. Coat the bread with besan batter and deep fry in hot oil on medium flame. Fry both sides until golden and crisp. Bread pakora is ready.
14. To prepare gobi pakoda, boil 3 cups water with 1/2 tsp salt. Add 15 cauliflower florets and boil for 2 minutes. Do not overcook. Drain off.
15. In a bowl, take 1 tsp chilli powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp crushed pepper, 1/2 tsp ginger garlic paste, 1 tsp lemon juice and 1/2 tsp salt. Mix well to form a masala paste.
16. Add the blanched gobi to the masala paste and mix gently. Make sure it is coated well. Marinate for 15 minutes.
17. Dip the marinated gobi in the besan batter and deep fry in hot oil. Stir occasionally until golden and crisp. Gobi pakoda is ready.
18. To prepare paneer pakora, in a bowl, take 1 tsp ginger garlic paste, 1/2 tsp chilli powder, 3/4 tsp chaat masala, 1 tsp crushed kasuri methi and 1/4 tsp salt. Mix well.
19. Add 9 paneer cubes and mix gently until coated well.
20. Dip the paneer in the besan batter and deep fry in hot oil. Stir occasionally on medium flame until golden and crisp. Paneer pakora is ready.
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