Aloo Pakora Recipe

                         

Aloo Pakora | Potato Fritters || How to Make Aloo Pakora with step-by-step photos...

Aloo Pakora is one of the hot favorite crispy deep-fried evening snacks popular among people of all age groups in Pakistan. These potato fritters are also known as the food street snack. Most kids are fond of eating potatoes, whether they are in any type of form, such as potato fries, chips, cutlets, or fritters.

These potato fritters are made with potato slices dipped in a mixture of gram flour with a few spices and herbs,s then deep-fried in oil. Crispy on the outside and soft on the inside, Aloo Pakora is mostly served with chili garlic tomato ketchup, tamarind sauce, or green sauce that enhances its taste more. Very delicious, crispy, and a simple snack.

                                          

There are several types of Pakoras, but the Aloo Pakora recipe is considered one of the tastiest fritters. Food vendors sell it on the streets, but we are not sure about how healthy they are. Here I will tell you the information about all the ingredients used in making the Aloo Pakora recipe. 

And explain all the steps of making the Aloo Pakora recipe so you can make it at your cleanliness and enjoy the healthy Aloo Pakora recipe at your home with your family. Let’s try to make Aloo Pakora with our recipe because it’s one of the simplest snacks to prepare
                                    

Recipe notes:
Use red potatoes instead of regular potatoes, as seasonal sweet potatoes are not ideal for making pakoda. 

 

Slice the potatoes very thinly, no thicker than ¼ inch. Ensure that the gram flour mixture is neither too thick nor too thin. 

 

The oil temperature should be moderate, and you don’t need to use a lot of oil since the potato slices are quite thin.

For a more similar recipe:
Mixed veggie pakora
Egg pakora
Chana dal pakoda
Masoor dal pakoda
Palak pakoda
Cheese stuffed chili pakora
Aloo matar pakoda

If you have tried this Aloo Pakora Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe,e firstly peel the potato and cut it into slices. Put the potato slices in the chilled salty water. Keep aside.

                             

Put the cumin and coriander seeds in the skillet and dry roast them for a minute on low-medium flame.

                           

And coarsely crushed in the mortar.

                

Chop the coriander leaves. 

                                   

Take the mixing bowl to add gram flour.

                            

Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste. Mix up till everything is incorporated,d just a few tbsp water at a time.

                        

To keep the batter smooth

                

Gram flour consistency should be like the picture below.

                       

Add chopped coriander and stir to combine well. Cover the batter and leave it to rest for about 10-15 minutes.

Keep aside some potato slices in the gram batter and mix very well with the gram batter. 

                      

Heat the oil in the wok. Use a larger frying pan/wok so that you have more surface area.

                          

Take out the coated potato slices one by one in the batter.
                          

Drop them into the moderately heated oil. Fry 7-9 potato fritters in one batch,h or according to your frying pan/wok capacity, on medium flame. Once they start floating in the oil,l flip them with the help of the knife.
                            

Keep frying from both sides until they get a golden brown color
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
                           

Transfer the potato fritters onto the serving plate.

                           

Serve hot aloo pakora with ketchup and tea.

                                

Let's have a taste of it.

                                     

Egg Curry Recipe ( Anda Curry Masala )

         

Egg Curry | Anda Curry || How to Make Egg Curry Masala Recipe with step-by-step photos.

Egg Curry Masala is the most common traditional gravy-based dish made up of onion, eggs, and some basic spices; it takes hardly 30 minutes to cook. There are many methods and styles used to make egg curry; here I used a super simple and easy method with a few ingredients.

Basically, this egg curry is spicy, flavourful, and delicious. This anda curry is exceptionally good when you are not in the mood to cook something elaborate, but wish to make quick, delicious food. This egg curry can be served with rotis, plain paratha, plain rice, or flavored rice like zeera rice,bagara rice.

                             

Basics of an Egg Curry:

To make egg curry, firstly crackle the fenugreek seeds, then roast the onion and ginger-garlic paste with powdered spices until the raw smell goes away. Later, beaten yogurt is added to it until the masala is cooked.

Meanwhile, fry the eggs in some oil by sprinkling orange/yellow food colour. Adding colour is totally optional; I love to see yellow/orange eggs in curry or rice. You can skip it if you don’t like colored eggs in your curry.

Next, the key ingredients: eggs go into this cooked gravy, finally finished off with the addition of some herbs like coriander leaves or Kasuri methi and green chilies

So let’s begin 

Here are more Similar Recipes:

Egg fried rice

Cholay masala curry

Anda photo

Egg paratha

Chana anda masala

Aloo anda curry

Egg Biryani

Egg keema karahi

If you have tried this Egg Curry Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Hard boil the eggs and remove the shells. Pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs in and fry them for 5 minutes by sprinkling yellow food color. Set aside.

                           

Peel and cut the onion, ginger, and garlic.

                           

Blend the onion with ginger and garlic and then combine all the powdered spices. 

                        

2nd step:

                             

Whisk the yogurt with the help of a fork/whisker

                                         

Heat the oil and temper the fenugreek seeds for 30 seconds

                 

Then add onion paste with masala into the pot.

                                

                      

Stir to combine well and allow the onion masala to cook until oil is separated.

                            

Add yogurt to the masala. 

            

Stir well and pour water just as needed to make a gravy. Then allow the cooking masala to cook for another 10 minutes on medium flame.

                       

Once the masala is cooked very well, lower the heat to low. Put the fried eggs in the gravy.

             

   

Bring it to a boil first, st then add some Kasuri methi. 

                               

Along with green chilies

                          

Simmer the egg curry for around 10 minutes further on low flame.

                                   

Egg gravy is ready to serve; transfer to the serving dish.

                        

Serve egg curry with roti, naan, or plain rice.

                                       

Lauki Kabab Recipe ( Bottle Gourd Kababs)

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kebab is a simple, spicy, and easy veggie recipe. This lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing this recipe with you all.

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I watched both of them cook these kebabs while I was growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video: Lauki Kebab Recipe:

I love these kebabs with hot parathas, and I can have them anytime during the day.  My brother likes these kebabs best and prefers to eat vegetarian dishes.

There are two methods used to make these lauki kababs, but this is another one, which, as per my calculation, is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices as Shami Kebab and then grinding and making kababs, but I made kababs by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour serves as a binding agent for kababs. You can also add rice flour instead of gram flour or can use both flours in making lauki kababs.

So, let's begin with step-by-step photos. 

               

For more Tasty, Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kebab recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. 

Squeeze the bottle gourd as much as you can through a muslin cloth or strainer. Put the squeezed grated bottle gourd into another mixing bowl.

                                       

Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside.

                       

Prepare all the veggies that will be used in this recipe.e

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll

                      

                               

Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the dough foam. Gram flour quantity isn’t fixed at all

This depends on the lauki mixture and how much flour is absorbed. Once the mixture is turned into dough, the foam.

                               

                                                                        

                                 

Divide the equal portion of the kabab dough.

                     

The size and shape of the kabab depend on your choice.

                                

Prepare all the lamb kebabs and place them on the plate.

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over. Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes, flip these kababs with the help of the spatula

                                

Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color. Flip the kababs a couple of times till they are golden evenly.

                               

Once done

                       

                                                 

Place all kababs on a paper towel to remove excess oil.

                                   

Transfer all kebabs to the serving tray. Kababs are ready to serve. Serve hot with paratha or mint chutney.