Easy to prepare 'pakora' recipes

Rains and pakoras go hand-in-hand. City chefs share with us some easy to prepare pakora recipes...

Corn fritterChef Parimal Sawant, Senior Sous Chef, Renaissance Hotel IngredientsCorn (husk removed) 800gButter 4gCilantro 50Jalepeno minced 50gRed pepper diced 100gLime juice 20mlOnions chopped 50gSalt and pepper to tasteChickpea flour 50gMethodCombine 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 pakoraChef Mohammad Raza, Executive Chef, C’est la Vie and Vie LoungeIngredientsCream cheese    85 gCheddar  cheese  shredded   85gFresh bread crumb 20gSalt and pepper to tasteFor  crumbingWhole eggs  2 pcsFlour  50gBread crumbs 75gMethodMix  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 pakoraChef Satbir Bakshi, Senior Sous Chef, The Oberoi IngredientsBread Slices 2 Paneer 1 slice    Tomato  1 numberCheddar Cheese 1 sliceCucumber  1/4Mint chutney 1 tbs Tomato ketchup  1 tbs Mayonnaise 2 tbs Gram Flour (besan) 50gA pinch of chilli powder, turmeric, ajwain and saltMethodMake 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