Side Dish with Leftover Fritters/ Pakoday ki Sabzi/ Leftover Pakoday ki Side Dish/ Pakoda Sabzi/Paalak Pakoday ke Sabzi

Side Dish with Leftover Fritters/

Pakoday ki Sabzi/

Leftover Pakoday ki Side Dish/

Pakoda Sabzi/
Paalak Pakoday ke Sabzi

Hi Friends,

Who can say NO to Pakoda/Fritters? I haven't seen anyone who don't like them, variety may varies. Some like potato fritter, some onion, spinach, cauliflower etc. But there are times i find leftover pakodas laying in the bowl and thinking to use it up. I remember few years back when first time i made pakoda side dish. It tastes so different. I loved it so much. Now i never worry if some leftover pakoda are there. This dish can be made of any kind of pakoda/fritter like potato, spinach, bread pakora etc. Its so quick and easy also. My kids loved it so much. Hope you will like it too.

Ingredients:-
Pakoda/fritter (any) - 2 cup
Onion- 1 medium 
Tomato-1 medium
Ginger - 1 inch piece
Garlic- 6-7 pods
Cumin seeds-1 tsp
Turmeric powder- 1/4 spoon
Water- 3 cups or as needed
Salt- as per you taste

Method:-

Take all your ingredients
Puree onion+tomato+ginger+garlic together

Heat 2-3 tsp oil in a pan or kadai

add cumin seeds and let them crackle

throw in pureed onion+tomato+ginger+garlic

cook for few seconds 

add salt and turmeric powder

let the oil separate

see oil oozes out 

add water

let it come to a boil

now add your pakoda

let it simmer for few seconds

its done within a 1 or 2 minutes

 Its ready to serve

YUMMYYYYY

You can serve it Roti/Naan/Rice 
or anything you like 

Notes:-

1. You can take any pakora/fritter for this recipe. Basically the idea was to use leftover pakoras.
2. You can puree onion tomato garlic ginger separately also. But as pakoras has its own flavors so its not required to do this to get the flavors.
3. You can some chat masala or amchoor powder to the gravy to make it more flavorful but i liked the pakora taste so skipped any other masala.

Hope you will like it

Love

PariCash

Gobi Pakora/ Gobhi ka Pakora/ Cauliflower Fritter/ Besan aur Chawal ke sath Gobi Ke Pakoray/ Cauliflower Fritter with Rice and Chickpea Flour

Gobi Pakora/

Gobhi ka Pakora/

Cauliflower Fritter/

Besan aur Chawal ke Attay ke Gobi Pakoray/

Cauliflower Fritter with Rice and Chickpea Flour

Hi Friends,

Do you enjoy Pakoras/fritters, in chilly winters with hot piping tea or coffee. I know people are drooling there. Nobody can say NO to these pakoras. I made these pakoras on Christmas evening specially for kids. They kept on asking for more and more. 

These pakoras are crisp from outside and soft from inside. Using both flours gave them a unique taste and crispness. You can use only one flour to make them regular pakoras but believe me make once this way you will never take u-turn. Rice flour will give them crispness. Adding rice flour will increase your time for frying as it will take bit more time to fry properly and turn brown. But efforts worth it. Try them guys you will relish them as we did.

If you want to make it for party/get-together.

1. Follow the process and fry the pakoras only 70% and cool them completely, pack in a airtight container and store them in fridge (not freezer). Take one hour before the party and fry them again. It will take hardly anytime to make and serve them.
2. To fasten up the process make small pieces of vegetable like one inch thick. It will take you few minutes to fry a batch.

Ingredients:-
Cauliflower- 1 big cut in florets
Chickpea flour/Besan-1.5 cups
Rice Flour- 1/2 cup
Cumin Seeds- 2 tsp
Red chilly pdr- 1 tsp
Salt- as per your taste
Water- to make batter
Oil- for frying
Chaat Masala- as needed
Tomato Sauce- as needed

Method:-

Take all your ingredients

and cauliflower cut in florets

Take both flours+red chilly pdr+salt in a sieve

Sieve them altogether for a uniform mix

Now take cumin seeds

Crush them

Take all sieved ingredients in a bog bowl

Add water slowly 

Make a smooth batter

add crushed cumin seeds

Mix well

Everything ready

Heat oil in a big pan or kadai

Take a floret

Dip in batter

slowly slip in hot oil
(see its not sizzling so oil in not ready to fry)

It should sizzle like this when dropped in oil
It means oil is ready to fry

DONE 

 Now throw in some florets together in batter

Drop them in oil one by one
(Fry on medium heat)

they will start floating on the top

See all turning brown and beautiful

Remove

Remove on a kitchen towel or tissue to remove excess oil

READY TO SERVE

Sprinkle some chaat masala

or enjoy with tomato sauce

Crunchy Crispy Pakorasssss

Notes:-

1. You can use only one flour for these pakoras/fritters but mix of these flours will give a unique taste and crunch.
2. You can skip cumin seeds if you don't like it.
3. Heat oil first and then keep flame on medium to fry pakoras.
4. People use to lightly boil cauliflower before making pakoras but trust me its absolutely not required.

Hope you will like it

Love

PariCash

Bharwan Paneer Pakoda/ Spice Stuffed Cottage Cheese Fritters

Bharwan Paneer Pakoda/

Spice Stuffed Cottage Cheese Fritters

Hi Friends,

Pakoda, wo be paneer ka, my God, who will say 'NO', especially in monsoon. Yesterday i made these pakoda. I stuffed them with my favorite spices. You can make them simple, without stuffing. I tasted it after a very long time. It was so yummy. Crusty from outside and so soft inside. Actually i was just confused for breakfast on Sunday morning. So i peep through the kitchen and a big brick of panner was shining inside. I already set the menu for lunch so panner was not required for that. So i went ahead with this pakoda. It came out good, but shape was not perfect, i was in hurry as my kids were vanishing raw panner from plate and it was difficult to handle them, i tried to convince them that soon they will get that but they want both raw paneer and pakoda so somehow finished it. But don't bother about shapes. Just try them shapes doesn't matter, its yummy in any shape.

Ingredients:-

Paneer/Cottage Cheese - 400gm

For Making Batter

Besan/Chickpea flour - 3 cups

Cumin Seeds - 1 tsp

Red Chilly pdr - 1/2 tsp

Coriander pdr - 1/2 tsp

Amchoor pdr - 1 tsp

Salt - as per your taste

For Stuffing:-

Amchoor Pdr- 1 tsp

Red Chilly Pdr  - 1/4 tsp

Coriander Pdr  -1/4 tsp

Salt  - 1/4 tsp

Method:-

Take Ingredients in Batter List

Crush cumin seeds with heavy object

Mix in Besan

Now add all spices in Batter List

Add water and make a thick batter

(just like idli batter)

Now take Paneer

cut them in 2 inch square shape and bit less then half inch thick

Mix all ingredients in Stuffing List

Now make a slit in paneer and leave the base intact

Stuff masala in slit with help of knife or hand

 All Stuffed

Heat oil in a kadai

Dip stuffed paneer in batter and slowly slip in hot oil

Fried Pakoda

SERVE WITH ANY CHATNI/SAUCE/TEA/COFFEE

Sending this to Jagruti's event http://www.jagrutidhanecha.com/2012/09/announcing-event-im-well-stuffed.html

Sending this to event http://thoushaltcook.wordpress.com/2012/08/09/fun-fair-food-event-announcement

Notes:-

1. You can use chat masala instead amchoor pdr. 
2. My batter was bit thick, i would suggest you to make it idli batter consistency.
3. You can make simple pakoda, without stuffing, cut paneer in any shape, dip in batter and fry.
4. Serve with any sauce,chatni, i had it with my coffee. 

HOPE YOU WILL LIKE IT

LOVE

PariCash