Rains and pakoras go hand-in-hand. City chefs share with us some easy to prepare pakora recipes...
Corn fritter
Chef Parimal Sawant, Senior Sous Chef, Renaissance Hotel
Ingredients
Corn (husk removed) 800g
Butter 4g
Cilantro 50
Jalepeno minced 50g
Red pepper diced 100g
Lime juice 20ml
Onions chopped 50g
Salt and pepper to taste
Chickpea flour 50g
Method
Combine the mixture and let it stand for 10min. Sweat the shucked corn kernels and red onions in the butter until soft and fragrant. Do not overcook, so that the vegetables stay crispy. Combine the minced Jalepenos, red pepper dices and lime juice with the corn. Add some chick pea flour for binding. Shape the mixture into small balls, or shape into patties. For best results, deep fry in oil until golden brown. Serve with ketchup or a dip.
Cheese pakora
Chef Mohammad Raza, Executive Chef, C’est la Vie and Vie Lounge
Ingredients
Cream cheese 85 g
Cheddar cheese shredded 85g
Fresh bread crumb 20g
Salt and pepper to taste
For crumbing
Whole eggs 2 pcs
Flour 50g
Bread crumbs 75g
Method
Mix the cheese with white bread crumb, salt and pepper. Take a small portion of this mixture, place it in the middle of your palm and roll it into a ball. When you have the cheese balls ready, you can start crumbing it,rolling it first in flour and then putting it in beaten eggs and finally rolling it in bread crumbs. Fry the cheese balls in hot oil. Serve the cheese pakodas with sauce of your choice.
Star pakora
Chef Satbir Bakshi, Senior Sous Chef, The Oberoi
Ingredients
Bread Slices 2
Paneer 1 slice
Tomato 1 number
Cheddar Cheese 1 slice
Cucumber 1/4
Mint chutney 1 tbs
Tomato ketchup 1 tbs
Mayonnaise 2 tbs
Gram Flour (besan) 50g
A pinch of chilli powder, turmeric, ajwain and salt
Method
Make a tomato and cheese sandwich, cut into star shape. Cut paneer into a star. Make pakoda batter with besan, ajwain, salt, turmeric, chilli powder and water. Dip the stars into the batter and deep fry. Mix tomato ketchup with mayonnaise to make tomato mayonnaise. Serve the pakodas with mint chutney and tomato mayonnaise, cucumber and lemon.
— Compiled by Shreya Badola
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