Nawab Pakori Chat

Nawab Pakori Chat

It is appetizing and healthy. Besan is good for the heart. Amla is good antioxidant. The chutneys make it irresistible!

 

Ingredients:

  • For the Pakori
  • Besan 1 cup
  • palak 100grm(washed and shredded)
  • aloo 1 small(washed and finely sliced)
  • onion 1 small(sliced)
  • garlic,ginger paste 1tbsp
  • red chilli powder 1 tsp
  • salt to taste
  • Oil for frying

For the Green chutney:

  • coriander leaves, mint leaves, (1 bunch each), washed and chopped
  • Green amla 2(washed and chopped)
  • Green chilli (washed and chopped) according to taste
  • jeera 1tsp
  • salt to taste
  • curd(whisked and add salt to taste)

Imli chutney:

  • Garam masala
  • Anaar seeds to garnish
  • For Chutney
  • Put the contents in a mixie.Make a fine paste.Keep in a glass bowl.

Procedure:

Add water to the besan and make a batter which is neither too thick or too thin. Add salt and red chilli powder,garlic,ginger paste, mix well.Whisk it well until it become soft and fluffy. Take a kadai and pour oil and heat it. When the oil become hot reduce the flame. Dip the shredded palak into the besan mix and drop into the oil in the shape of pakora.Fry till they are crisp and golden. Put these pakora on a cloth/paper napkin to drain out excess oil.  Similarly make pakoda of potato slices and onion slices.

Serving:

Take a beautiful serving tray/bowl.Put the pakoras on it.Pour on them the curd,Imli chutney and the green chutney.

Sprinkle garam masala and some anaar seeds. Serve

Recipe Contributed By:

Anand

New Delhi

India

Time taken: 20-25 minutes

About [img width=50 src=http://www.slurrpy.com/wp-content/uploads/2015/09/slurrpy-50px.png ]

Food is our inspiration. Through Slurrpy, we hope to inspire people to cook and try different cuisines and flavours. The new Slurrpy is a global platform to interconnect with foodies, chefs, food bloggers and food brands.

Contact Us

Do you have any food-related idea that you want to share with us? Want to collaborate or advertise with us?

Contact Us

FOLLOW US ON

Newsletter