Pakoras a favourite snacks in many Indian homes, especially during monsoon or cold winter days, to have hot pakoras with hot cup of tea is the best thing to enjoy the weather.
Normally we make pakoras with onion, palak, methi, bread, green chili stuffed, raw banana and so on. The first time, seeing this unique pakoras of the royalty of yesteryear wanted to share with you. I used to make lotus stem vattal- i.e., peeled, washed well, cook with salt and turmeric till 3/4 done, then dry in the sun till dry, it will take a few days to dry completely. It was my husband's favourite.
Ingredients
lotus stem peeled, cut into finger length, washed well, cooked not fully, drained well.
potatoes as needed, boiled, mashed well
green chilies finely chopped to taste
salt to taste
anardana/ pomegranate seeds dried 1 tbsp
hing little
turmeric pdr 1/4 tsp
coriander pdr 1 tsp
ajwain 1/2 tsp
ginger finely chopped/ ginger paste 1 tsp
coriander leaves chopped 2 tbsp
besan 1 cup or as needed
rice flour 1/4 cup
salt and chili pdr to taste for the batter
ajwain 1/4 tsp for the batter
water to make semi-thick batter
oil for frying
Method
once the lotus stem is 3/4 cooked, drain well, it should be dry , cut it lengthwise into half all.
to the boiled potatoes, add the seasonings till besan, mix well.
now take a good amount of potato mixture, press it against one slit lotus stem,cover with the other.
once all stem are stuffed like that, in hot oil, fry them dipping in besan batter to which salt and chili pdr is added, along with ajwain.
fry them in jot oil in medium flame, drain once light brown in kitchen paper to drain excess oil.
serve hot with some mint/ coriander chutney.
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