4. Drop small portions of the batter into the hot oil using your fingers or a spoon. 5. Fry the pakoras until golden brown ...

To check if itâ s ready, drop a small piece of batter; if it sizzles and rises, the oil is perfect for frying. 5. Fry the ...

(Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the ...

Image Credit: Getty Aloo pakora is generally made by coating potatoes in some form in a besan batter and deep-frying them until crisp. This snack has multiple regional as well as experimental ...

This is a must try for all the pakora lovers out there. Deseed the chillis and split them lengthwise. In a bowl mix the chickpea flour, rice flour with salt and spices to taste and make a thick batter ...

Pour the batter in with the chicken and coat all the pieces. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper ...

Regular bread pakora is a crowd favourite. Cut off the edges of bread slices, simply coat them with besan batter and then fry until crisp. In this less-oil recipe, the batter-coated bread pieces are ...

Fry until slightly coloured. Drain on paper towels. 4. Deep-fry the pakoras again at 170°C (a drop of batter should sizzle and then float) to get the right golden brown colour. Remove and drain.

4. Once hot, add the pakora mixture in small quantities and fry until golden brown. Repeat the same in batches. 5. Serve hot with chutney or tomato ketchup. Enjoy!

It should resemble a pancake batter. Heat oil in a deep non stick pan. Dip each bread slice in the batter and deep fry till golden brown. Serve the pakora hot ...