somegroovychick

i know its with besin and water mixed up into a paste... what else do i add? and what can i dip into it to make pakoras? my mom does chopped up green chilies and also tomato slices...
thanks!

Pareezay

besan, water, zeera (either whole or powder), crushed lal mirch, salt, baking soda, green chillies, onions and tomatoes.. it's so yum. you can even boil potatoes or slice up baingans or hari mirch if you like them, dip them in batter and fry. they are all such favorites in our house during iftaars.

Sara516

^ can you boil potatoes, make the mix, dip it in teh batter and freeze it?

Pareezay

i think you can refrigerate it, im not sure about freezing it.

redvelvet

I have never had pakorafied tomatoes before. I have seen people fry green chilies.

Potato pakoras are most populer. Just cut up potatoes in round slices, dip in batter, and fry. You can make spinach pakoras. Simple chop up some spinach, mix it in the batter, gather a clump of it, and fry. You can also make eggplant pakoras. These are really yummy. Just cut up eggplant in round slices and follow the same above procedure.

Gina~

Boil potaoes and mash them up.. in a pan add oil, sliced onions, green chillies, cilantro, haldi and red chillies..then add the mashed potatoes.

Make balls and dip it into the "pakora" batter..they turn out really nice.

My family loves green chillies filled with cream cheese and dipped in the "pakora" batter too.

dildirani

My mum 'pakorifies' a lot of things. She rarely makes pakorey but when she does, she goes a bit doolally.

Aubergines/chillies/cauliflower/brocolli/sliced potatoes and spinach/fish/chicken

The typical spinach, onion and small cubes of potatoes pakora is always lovely.

dildirani

It tastes best at its most freshiest, so I would not recommend freezing. Plus, batter does not long to make and you could always microwave the potatoes if you are in a rush.

Aisha Dubaiwali

Tomotoes in pakoray?! thats a first

same

^yea me too..never heard tomotaoes in pakoray

Aisha Dubaiwali

^

people seem to be agreeing with me in all forums today

anyways, we do besan and in it are green chili, onion, and aloo... basically .. of course all the other masaley waghaira is there.. like lal mirch etc..

~*Lay-D Honey*~

Me neither.. But Im gonna try that..!

I add the usual stuff to the basic mix.. onions, patatoes, green chilli's and spinach.. Im not a huge fan of bengan and cauliflower, but my mom is.. am gonna try that too..

Aisha Dubaiwali

Spinach in pakoray?

Basic pakoray for us is what I said, onion, green chili and potatoes..

then there is egg pakoray, bengan pakoray and so on. but those are different and are not called pakoray.

good to know about how people make pakoray so differently. would not try the tomatoe thing though because I am not such a fan.

Afro-Sheen

Hmm tomato pakoray sound interesting, do they mush up after frying?
We do thinly sliced potatoes, sliced onions, lots of coriander, sometimes thin slices of eggplant & some chopped spinach. Add besan and typical spices (salt, pepper, chopped chillies, crushed coriander seeds, some javain, anardana seeds, zeera sometimes, also sometime a little chat masala). Add besan and a pinch of baking soda. Add enough water to besan to hold it together. We dont like too much besan, just enough to hold the veggies together, they come out lighter and crispier. Yummy. Served with green chutney or mayo/ketchup mix...it rocks!

Also do a mix of besan with all the spices & you can dip thick or thin slices of potatoes or eggplant, broccoli, cauliflower....anything really...even fish filets/chicken tenders...etc...but i think its a waste of good chicken to make pakoray out of it.

Sara516

That sounds nice!

so basically, the diff btwn aloo ki tikki and aloo pakora is that pakora is dipped in besan while tikki in egg/breadcrumbs. hmmmm okay.

Sajalina

Tomato pakoras sound interesting. Do you just dip and fry em like the rest?

somegroovychick

tomatoes in pakora are delicious, y'all!
they're all hot and crispy on the outside and then moist and juicy on the inside. the tomatoes should be firm, not overripe and not completely underdone either. don't slice them too thinly because they do need to hold their shape while dipping.


sajal, yup! just dip and fry like usual.

zero~zero~seven

not first, though people eat rarely but they r very delicious

they r indeed too * yummy *

these r common

~*Lay-D Honey*~

Chopped.. it's yummyliciousz.. just add some andaaze se.. dont worry.. pakoray wont turn green..

chips6

SGC...tomatoes in pakoras is something new to me...but they sound good...!

I usually make them with thinly sliced onions/green peppers/potatoes,mint leaves and the regular spices...
If I have fresh chopped spinach at hand,I use that too...makes 'em more crispy...

My MIL once mentioned she puts shredded cabbage in pakoras along with onions and potatoes....I havent tried that but maybe....

Ok,someone tell me....I add baking soda(a pinch) to my pakoras and IMO it makes them good and fluffy...but I recently heard that we shouldn't as it makes the pakoras absorb more oil....is it so..?/
anyone ever heard of something of the sorts...??