6 unique pakoras you must try this monsoon (see pics)

New Delhi: Nothing feels better than sitting by the window on a cold rainy day, munching on piping hot pakoras and sipping on chai. This monsoon, we say give into the craving all over again because we have got a bunch of delicious pakora recipe for you to try.From palak pakoras to potatao pakoras, you have tried everything but we have something different to serve you. We bet you will enjoy every one of these pakora recipes just the same.You can make different types of innovative pakoras, with different fillings, batter, seasoning and dips that still taste yum and can be healthy too.Have a look at different types of pakoras and make your moonsoons more delicious.Chicken pakorasWhat you need: 500g boneless chicken, 2 tablespoons besan, 2 tablespoons plain flour, chili powder, salt to taste, 6-7 garlic cloves, 1/4 tsp white pepper powder, 1/2 tsp garam masala 1 tsp coriander powder, 2 tsp lemon juiceHow to make it: For the marinade mix garlic, white pepper powder, garam masala, coriander powder, lemon juice, chili powder and salt. Let the chicken marinate in it for 40 minutes to an hour. Then dip the chicken strips in the besan-flour batter and fry till golden brown. Serve piping hot! Fish pakorasWhat you need: 2 white fish, 2 eggs, 2 tablespoons corn flour, chili powder, salt to tasteHow to make it: Steam the fish and cut it into medium-size pieces. Beat the eggs, then add the chili powder and salt and mix well. Add the corn flour to give the batter medium consistency. Dip the fish into the batter and fry till golden brown. Egg pakorasWhat you need: 8 Eggs (hard-boiled), 1 cup Bengal Gram flour,2 green chilli finely chopped, 1/2 teaspoon red chilli powder, 1/8 teaspoon baking soda, 1/4 teaspoon black pepper powder, Fresh coriander leaves finely chopped, Salt to taste How to make it: Remove the skin of boiled eggs and cut each boiled egg into two halves. Sprinkle little salt and pepper on all the pieces of boiled eggs.Mix the gram flour salt, chili powder, soda, green chilli and chopped coriander in a big bowl. Gradually add water and make the batter of average consistency.Heat generous amount of oil in a frying pan. Carefully dip each egg piece in the prepared batter and deep fry in hot oil until golden brown from both sides.Serve immediately with green chutney and tomato sauce. Prawn pakorasWhat you need: 1 kilogram of roughly chopped medium raw prawns, 1 finely chopped medium onion, 1/4 cups fresh chopped coriander, 1 large finely chopped tomato, 1 grated garlic clove, 1/2 teaspoon grated ginger, 1/2 teaspoon chilli powder, 75 grams of gram flour,a pinch of salt, 2 cups of vegetable oil 1Purée the prawns. Combine the prawns with all the remaining ingredients, except the oil.How to make it: Divide the mixtures and form into balls 2Portion out into balls. Do this with a tablespoon. Now, with damp hands, roll each portion into a ball; place on a plate, and cover with cling film until they are ready for frying.Heat the oil 3Heat the oil. Do this in a wok or heavy based frying pan.Fry till it turns golden brown 4Fry several balls at once. Cook until the pakoras are golden brown.Serve them hot, with some mint or mango chutney on the side. Soya pakorasWhat you need: Soya chunks or nutrela, 1 cup 1 cup besan, Ginger-green chilli paste,1 tsp salt to taste pinch of soda-bicorbonate, a pinch of turmeric powderHow to make it: Soak the soya chunks for 10-15 mins and squeeze out. Mix besan, haldi, salt, soda and ginger-green chilli paste using water to a bater of thick pouring consistency.Dip drained soya chunks one by one in the batter and deep fry in hot oil till golden brown.serve hot with sweet and sour chutney or tomato sauce. Noodle pakoras What you need: 250 gm noodles, 1½ cup cornflour, 1 medium sized onion, finely chopped 5-6 green chillies, finely chopped black pepper powder ½ tsp ginger, chopped ½ cup maida, 1 cup milk 1/2 cup breadcrumbs salt oil for fryingHow to make it: Boil noodles in water. Add a tbsp of oil to avoid the strands from sticking to each other. Plain noodles are ideal to make pakora so avoid instant noodles. After boiling, strain the noodles and add them in a bowl. Now add onion, ginger, salt, black pepper to the noodles and mix well. Make small pakoras with hands and keep them aside.Heat 1 tbsp oil in a pan, add all purpose flour and cook for a minute on low flame. Add milk and mix well to make a smooth thick paste. Stir properly to avoid lumps. Pour in another bowl.Now heat oil in a frying pan. Spread breadcrumbs on a flat plate. Take the rolled pakora and coat in the maida paste. Now roll this coated pakora in breadcrumbs and then fry on a medium flame.Keep stirring the pakora in oil so that all sides fry well.Remove pakora when brownand place it on a tissue paper. Noodles pakoras are ready. Serve them hot with tea and coriander chutney or tomato ketchup.

6 unique pakoras you must try this monsoon (see pics)

New Delhi: Nothing feels better than sitting by the window on a cold rainy day, munching on piping hot pakoras and sipping on chai. This monsoon, we say give into the craving all over again

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