Anda Pakora Recipe

Egg Pakora | Anda pakora | How to Make Anda Pakora Recipe with step-by-step photos 

Anda Pakora is the most popular, tasty, and traditional street food spiced snack, this recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it so the best way we fry these type snacks at home. 

Which will be even more hygienic and tasteful than the market, due to using quality ingredients that we people usually use at home, various types of pakoras are prepared such as onion pakora, aloo pakora, spinach pakora, green chili pakora, chicken, prawns pakoras.

Now I am giving egg pakora recipe, to be very frank I would like to say all fried meals contain high calories which are known as unhealthy junk food, we should avoid consuming frequently in our diet, but sometimes having fried food there is no harm Mostly people attract towards the taste of food without knowing are these foods good for health or not? Although you will be thinking here I am giving advice on sharing unhealthy food

Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.
                       

If you have tried this Anda Pakora Recipe 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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Heat the oil in the wok over a medium flame.

Take a saucepan to add water and salt, then add eggs to i.t.

Let it boil on high heat for 10-12 minutes.

Take a bowl to add gram flour, then add all spices to it.

Mix well then add water, and whisk it well until gets a smooth and fluffy texture.

The batter should be neither thick nor thin_At this stage you can adjust the salt and red chili according to your taste.

Now add green chilies and coriander and stir them.

Peel and cut the eggs in half or as the desired shape.

Take 1 piece of egg and coat it with spiced gram flour.

Put 3-4 pakoras in the oil in one batch_Fry them over medium flame, until gets nice golden from both sides.s

Transfer to the serving plate, egg pakora is ready to serve with ketchup and green sau. CE

Chicken Malai Boti Paratha Roll Recipe

                     

Chicken Malai Boti Paratha roll || Chicken Roll Paratha || How to Make Malai Boti Paratha Roll with step-by-step photos

Chicken Malai Boti Paratha Roll is a popular yummy and mouth-watering snack. everyone likes to have it with sauce, and ketchup you can use beef, mutton boti as well instead of chicken_This is not hard to make but a bit long process to make but finally

You get an unforgettable taste of the meal that increases your appetite and makes you happy malai chicken roll paratha is made in two ways, Barbeque or cooking in a pan

                               

I'll just give it to charcoal smoke to bring the smoky flavor. if you have enough space for the barbeque at home you can_Chicken Boti can be prepared in the oven as well I am cooking it on the stove simply, firstly we prepare dough so let's prepare...

If you have tried this Chicken Malai Boti Paratha Roll 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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In a bowl put plain flour with other ingredients and mix them together, now start kneading the soft dough by adding water little by little, and keep kneading till 10 minutes, apply some drops of melted ghee over the dough, and cover it with cling wrap, rest it for 30 minutes keep aside      

In a bowl put chicken boneless with spices and mix them well, then add yogurt with cream mix them together until well mixed, and cover it, keep in the fridge for 30 minutes

In the grinder, jar put tamarind with spices, Blend them well until smooth texture, take them out into a bowl keep aside, now the sauce is ready

                            

In a frying pan add oil heat it on medium flame, add chicken mixture stir it for a minute, and allow to cook for 10 minutes on low to medium flame until water dries completely,

Heat the charcoal on the stove for 15 minutes, place any small steel/aluminum bowl in the center of the chicken boti pan, pour some ghee over the charcoal, and cover the lid firmly for 3 minutes, coal smoke will give it to smoky flavor, set aside

Take the dough out from the bowl and knead the dough again with the oily hand for a minute some extra flour on the plate for dusting. and roughly divide the dough into equal portions(ball-sized depends on how thick you want to make the roties_Take one ball of dough and roll out with the help of a rolling pin approx 5-6 inches in a round shape

Apply butter/ghee over the roti with the brush and sprinkle some flour dust. Here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends, and tap the dough on the counter to stretch the roti_Further To understand follow the above figure

Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.   

Preheat the Tawa for 10 minutes, warm the pan on medium flame add 1 tbsp ghee, and place the paratha cook for 1-2 minutes and flip, add another 1 tbsp ghee/butter, and cook till golden brown (use additional ghee/butter if required) cook for further 2-3 minutes. Paratha is Ready for Roll Paratha

Assemble:
Now Take one paratha to apply some sauce to paratha, place the chicken mixture near the corner, lay the onion slices on top of the chicken mixture, and roll over the corner till the end

Now Chicken roll paratha is ready for serving with ketchup and sauce..... 

          

Veg Cutlets Recipe

                                                                            

Veg Cutlet || Vegetable Kabab || How to make Veg Cutlets with step-by-step photos

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks. It is made using a variety of vegetables, basic spices, and herbs. And then they are shallow fried until they golden brown color and dipped with GREEN CHUTNEY or DAHI CHUTNEY.

These veg cutlets crumbs are coated and pan-fried yet they turn out great with a crisp texture.

In a variation, you can use any veggies of your choice as well as bake veg cutlets instead of frying for a healthier version. During these winter evenings, these veg cutlets really well go with a hot cup of  MASALA TEA or KASHMIRI TEA.

                                  

These are popularly served as a snack for your tea-time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

1. Always steam or boil the vegetables as dente and not mushy. This prevents the cutlets from turning too soft from the inside.
2. Veg cutlets are filled with lots of veggies. This time I used potatoes, peas carrots, capsicums, spring onion, green chilies, and herbs.while you can add cauliflower, cabbage, mushrooms, beans
3. In variation can be added cottage/chatted cheese, and chopped boiled eggs as well. If using cheese double-coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
4. Keep Spice a level less or more in veg cutlets as per taste.  

                         

1. I used HOMEMADE BREADCRUMBS to coat the cutlets. You can use store-bought crumbs or fresh bread crumbs Alternately crushed cornflakes also can be used instead of bread crumbs. 
2. Don’t require coating these cutlets in egg or flour batter. Breadcrumbs are enough to coat well. But if you want more crispness in veg cutlets then can use egg or flour batter before coating them with crumbs.   

Use the oil/ghee of your choice but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful taste also bake them.                                                                                                                                                                                                 

For more Similar Recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

If you have tried these Veggie Cutlets then don’t forget to rate the recipe. You can also follow me on social media.

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To prepare this recipe firstly, chop the spring onion, capsicum, coriander leaves, and green chilies.

             

Rinse and peel potatoes, carrots, and peas. Steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not mushy or soggy.

              

Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture.

        

Combine them together very well. 

                  

Then add soaked bread sliced, ginger powder, garlic powder, chicken powder, and chaat masala.

      

Salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated.

            

And rest for 10 minutes.

             

Mix everything well. The mixture should be non-sticky and must not be soggy. Take a small portion and make patties. 

                                           

Place each patty on the bread crumbs. Make sure the patty is coated with bread crumbs on both sides.

              

Repeat this for all the patties and place them on a plate. Leave them aside for about 5-10 minutes. This helps the bread crumbs to stick well to the patties.

                                                            

Heat oil in the pan and shallow fry or bake them. I used 3 tbsp oil for each batch of 3 patties. You can reduce the quantity to 2 tbsp.

                        

Lastly, flip the cutlets to the other side and fry until golden. Veg cutlets are ready.

                            

Serve hot with dal chawal or a hot cup of tea.

                                                           

                                                                                                         

Onion Pakora Recipe

                           
                                                       

Onion Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos 

Onion Pakora is a crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most popular and much-loved snacks, especially during the monsoon and cold winters. These are very commonly prepared in most Pakistani homes for an evening snack and are served with a cup of masala chai or doodh patti chai.

                                 

Onion pakora is also being sold in street stalls and restaurants, in most places, onion pakora is served by sprinkling chaat masala and with green chutney_though I am not crazy about having the onion pakora than aloo pakora. 

But sometimes I make onion pakora in the rainy season with roti and chutney or sometimes have it only with a hot cup of tea. A very easy and quickly deep-fried snack that you can serve to your unexpected coming guests :)  

                                

Tips to make the best Onion Pakora:

1. Gram flour: using good quality gram flour or besan is very important to store-bought gram flour goes rancid very quickly and turns bitter within a few months. So always taste test the gram flour before using
2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly to thin_some thick or some thin  won’t yield crispy, the thicker slices don’t fry well leaving the pakora soft, so slice them to moderately thin sizes
3. Flour: traditionally pakora are made with gram flour, however, additional ingredients like rice flour, semolina, or cornflour are added in the street style and restaurant styles as these ingredients keep the fritters, so do use 1-2 tbsp of this in the recipe
4. The temperature of oil: the oil has to be moderately hot enough before adding the fritters. If the oil is not hot enough pakora will soak up the oil. if the oil is too hot, then onion pakora will brown outside but will not get cooked inside
5. Frying pakora: pakora has to be fried on a medium-high flame flying them on a low flame will make them hard-frying them on a high flame will burn them from the outside without cooking them inside   

For more deep-fried snacks:

Laddu path

Vada pav

Potato cheese balls

Chicken nuggets

Gobi vada

Chicken spring rolls

Crispy khajoor

For the best result follow my detailed step-by-step photo instructions and tips.

If you have tried this Onion Pakora Recipe, 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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Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside.

                            

Dry roast coriander, and cumin seeds for a minute on low flame. Crush them in the motor besides adding black peppercorn 

                      

Keep aside

                               

Now start adding spices to the mixing bowl with the onion slices such as salt, roasted ground spices, red chili powder, and red chili flakes.

At the end add baking soda along with chopped green chilies and coriander leaves Stir to mix up very well. 

                      

Leave it aside for 10 minutes, this helps to onion to release some moisture.

                                               

And cover with the plate. 

Once the Onion leaves enough moisture

                                

Then add gram flour, cornflour, and more salt if needed.

                               

         

Mix everything well to coat the onions with the flour mix the flour to make a moist mass of dough.

                       

Heat the oil in the wok or fry pan for  deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high

                          

Take a small amount of dough and sprinkle it in the oil.

                                     

Don’t add too many pakoras in the wok they should have some space in the wok to swim around and fry well.

While frying stir and if needed flip the onion pakora occasionally for even frying

                            

Fry them till they turn crisp and golden.

                     

       

Then transfer them with a ladle to an absorbing tissue placed on a plate or on a colander_Continue to make more onion pakora in batches with the rest of the dough.

                      

Transfer the onion pakora to the serving dish.

                        

Serve onion pakora hot with a cup of tea or coffee_You can also serve them red or green chutney or sprinkle some chaat masala.