Recipe: Tasty Varieties of pakoda with chutney

Varieties of pakoda with chutney. Bread pakoras are perfect for breakfast and tea time snacks at home. These fritters can be relished alongside the spicy Red Chilli Garlic Chutney by Mother's Recipe. We assure you that this simple Punjabi dish will be a hit amongst adults and children alike.

PS: Serve hot with green Chutney, Coconut Chutney or tomato onion chutney if you have time to spare. You can also have it just with tomato ketchup. Mirchi Bajji Recipe- Carom seeds + cumin seeds + garlic in the masala mix. You can have Varieties of pakoda with chutney using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Varieties of pakoda with chutney

1. It's 500 gms of besan.
2. It's 2 tsp of rice flour.
3. Prepare as required of Oil for frying.
4. Prepare as per taste of Salt to taste.
5. Prepare 1 tsp of Ajwain.
6. It's pinch of hing.
7. It's pinch of Lal mirch powder.
8. It's 1/2 tsp of Hari mirchi paste.
9. Prepare 1 bowl of Green fenugreek.
10. It's 1 of onion in slices.
11. It's 1 of Potato in slice.
12. Prepare 8-10 of Ratalu(sweet potatoes).
13. You need 1 of Tomato in slice.
14. You need 2 of Potatoes boiled and mashed.
15. You need 1 tsp of Fresh dhaniya.
16. You need 1 tbsp of Adarak mirchi lahsun paste.
17. It's 2 of Bread slices.

Application of lemon+salt inside the Chili mellows the spiciness of your Chili. Hundreds of pakora varieties are prepared through the length and breadth of the country. Ideally these savoury snacks are best enjoyed with green and red chutney. The most popular varieties of pakodas or pakoras are- bread pakora, pyaz or onion pakora, mirchi pakora, paneer pakora, aloo pakora, gobhi pakora, palak pakora etc.

Varieties of pakoda with chutney instructions

1. In a bowl add besan rice flour, salt,red mirchi powder, hing ajwain and make dough with water now. Mashed potatoes and add Green masala and mix it and make balls equal portion from potato mixture,Soak bread, drain out water with palm, put potato balls and cover bread and dip in besan and fry in oil.Now crush black pepper and whole dhaniya,take slices of ratalu put in besan and sprinkle pepper and dhaniya crushed salt and fry..
2. Take slices of tomato put green chutney and dip in besan and fry..
3. Take slices of onion sprinkle dry besan add chop harimirch pepper powder mix it and sprinkle water and make thick batter and fry..
4. Dip Potato slices in pakoda and fry..
5. Enjoy the variety of different pakodas with green chutney and a cup of hot tea..

Serve with a chutney of your choice. This recipe was adapted from Tarla Dalal. Spinach pakora is unlike any other when it comes to types of pakora and it's taste. While most pakoras are crispy on the outside and soft on the inside, there is a slight crunch throughout the whole of a spinach pakora. Pakoda or pakodi is one of the most commonly eaten deep fried crisp snack made using gram flour or besan.