Assorted Pakora Platter | वेजिटेबल पकोड़े | Borosil X Chef Harpal | Monsoon Recipe | chefharpalsingh

#AssortedPakoraPlatter is a platter where a variety of batter-fried pakoras or fritters are served along with various condiments. They make a perfect tea time snack.
#pakorarecipe #recipe #monsoon

For Tamarind [Imli] Chutney.
Ingredients Quantity

Water as required
Tamarind pulp [soaked] 1 cup
Black salt ½ tsp
Aamchur powder 1 tsp
Red chilli powder 1tsp
Salt as required
Green chillies chopped 3 no’s
Coriander chopped handful
Onion chopped 1 no

For Pomegranate [Anardana] Chutney.

Ingredients Quantity

Mint leaves 1 cup
Coriander ¼ cup
Green chillies 3 no’s
Onion 1 no
Ginger ¼ inch
Black salt 1 tbsp
Pomegranate seeds ¼ cup
Salt 1 tsp
Water as required
Lemon ½ no.

For Assorted Pakora.

Ingredients Quantity
Gram Flour 2 ½ Cup
Rice flour 2 tbsp
Turmeric powder ½ tsp
Salt as required
Carom seeds 1 tsp
Water as required
Brinjal 1 no
Potato 1 no
Cauliflower florets ½ no
Onion 1 no
Green chilli slits 6 no’s
Spinach leaves 4-5 no’s
Oil for deep frying
Chaat masala sprinkle
Red chilli powder sprinkle.


Method:-
For Imli Chutney: -
1. Take a borosil sauce pan add water and soaked tamarind pulp and cook for few mins.
2. Strain the tamarind pulp in a borosil glass bowl then add black salt, aamchur powder, red chilli powder and salt mix well, keep aside and allow it to cool.
3. Then add 2-3 green chillies, handful of coriander and onion chopped into it mix well and your chutney is ready to serve.
For Anardana Chutney: -
1. Take a borosil mixer jar add mint leaves, coriander leaves, green chillies, onion, ginger, black salt, anardana seeds dry, salt and water as required grind into a fine paste remove in a borosil glass bowl and keep aside.
2. Then add ½ lemon juice mix well and keep aside.
For Batter and Pakora.
1. Take a borosil glass bowl add besan, rice flour, turmeric powder, salt, carom seeds and water mix well keep aside and rest for some time.
2. Meanwhile cut the vegetables for pakora.
3. Take borosil glass bowl add water for soaking brinjal and potato
4. First take a brinjal and cut into roundels, then take a potato and cut into round slices.
5. Further take a ½ cauliflower cut into florets and keep in a borosil glass bowl, then add water, salt and turmeric mix well keep aside.
6. Then take an onion and cut into roundels.
7. After that take 6-7 green chillies make a slit and keep aside.
8. In a borosil kadai add oil for deep frying.
9. Then take muslin cloth and pat dry the brinjal and potato slices.
10. Then dip the potato slices and brinjal in the batter and half fry, then remove in a plate and keep aside.
11. Then dip the cauliflower florets in the batter and half fry, then remove in a plate and keep aside.
12. Then dip the spinach leaves in the batter and half fry, then remove in a plate and keep aside.
13. Then dip the green chillies in the batter and half fry, then remove in a plate and keep aside.
14. Then heat the oil and crisp fry all the pakoras.
15. Remove in bowl with parchment paper and add chaat masala, red chilli powder and toss the pakora keep aside.
16. Serve in a borosil Larah collection serving platter.
17. Serve hot with tamarind and anardana chutney.

Borosil SS sauce pan
https://bit.ly/3xjvuZl
Water jug
https://bit.ly/3HWC6Qq
Masala swirl
https://bit.ly/37FOzKm
Mixer grinder
https://bit.ly/3uvPkib
Glass bowl
https://bit.ly/33gupEy
Larah series platter
https://bit.ly/3xnFYqI

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