Crispy Mixed Pakora | Bhajiya Recipe | Onion Pakora | Paneer Pakora | Mirchi Pakora | Chef Amrita

In this video, we will show you how to make 4 types of crispy pakoras that you absolutely need to try ASAP! We will be sharing the recipes for Mixed Pakora, Paneer Pakora, Bhajiya, Mirchi Pakora, and Onion Pakora. These delicious and crunchy pakoras are perfect for any occasion and will surely be a hit with your friends and family. Watch till the end to learn how to make these mouthwatering pakoras at home!
Enjoy trying out these tasty pakoras and impress everyone with your cooking skills!
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Monsoons are incomplete without this 4 Types Of Crispy Mixed Pakora
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Punjabi Style Mixed Pakodas
For The Batter
Ingredients
Gram flour (Besan) - 1 cup
Freshly chopped coriander leaves -2 tbsp
Green chillies (chopped) - 2 tsp
Coriander seeds (Dhaniya )- 1 tsp
Carrom seeds (Ajwain) - ½ tsp
Salt - to taste
Red chilli powder- ½ tsp
Water - ½ cup
Baking Soda - ¼ tsp
Oil (warm) - 1 tsp
For the Mix Pakodas
Potato (thinly sliced) - 1 (big)
Paneer - 200 gm (cut into ½ inch thick squares
Red chilli powder- 1 tsp
Chaat masala - 1tsp
Onion (cut into thick roundels) - 1 (big)
Whole green chillies (slited) - 4-5
Oil- for the deep frying
Chaat masala - to sprinkle
To Make The Batter:-
In a mixing bowl, add the gram flour along with chopped coriander leaves, green chillies & give a mix.
Now, with the help of a pestle mortar, crush some whole coriander seeds along with carrom seeds. Add to the besan mixture.
Then season the with salt and add some red chilli powder.
Gradually, add water to the mixture to form a batter that is thick enough to coat the potatoes & other ingredients but not too runny. Keep aside.
To prep the ingredients to be coated-
Pat dry the potato slices on a kitchen towel completely. Transfer them on a plate and sprinkle ½ tsp of red chilli powder and ½ of chaat masala & mix well so the masala coats the slices.
In the same way, spice up the paneer pieces with the remaining red chilli powder & chaat masala.
To Make The Pakodas
Heat oil in a kadhai for frying the pakodas on medium flame.
Now, add the baking soda along with a spoon of hot oil (from the kadhai) in the besan batter and mix well.
Dip 4-5 potato slices into the batter, ensuring they are well-coated.
Carefully drop the batter-coated potato slices into the hot oil, frying a few at a time. Fry until the pakodas are golden brown and crispy, turning occasionally to ensure even cooking.
Remove the pakodas with a slotted spoon (Jhara) and drain on paper towels to remove the excess oil.
Now, gently take the onion rounds and dip them in the batter & coat well, ensuring the rings of onion don't get separated. Fry them till both sides are golden brown.
In the same way make the paneer pakodas and whole green chillies Pakodas as well.
Once done, sprinkle some chaat masala all over the pakodas & serve hot with spicy green chutney & tamarind sweet chutney.
Enjoy your crispy and tasty vegetables & paneer Pakodas!
Looking for some delicious recipes to try at home? Look no further! This food recipes channel Chef Amrita Raichand is here to provide you with easy cooking inspiration that will have your taste buds dancing. From quick weeknight meals to impressive dishes for special occasions, you'll find a variety of recipes to satisfy your cravings. Get ready to impress your friends and family with your newfound culinary skills! So grab your apron and let's get cooking!
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