i would like to learn to make PUNJABI PAKORA so please help...?

Answer 1

Actually, pakoras are not that complicated!

Here's an EASY & delicious recipe:

1cup besan (chickpea flour)
1/2 cup rice flour
water as needed
1/4 tsp. Red Chili powder (to taste)
1/2 tsp Cumin Powder
1/4 tsp turmeric
1 tsp. salt
Oil for deep frying

In a bowl, combine besan, rice flour, salt & the spices. Gradually add water & keep stirring. A whisk works well, keep SLOWLY adding water until you get a thick pancake consistency batter.

Cut & Prep any combo of veggies: onions, potatoes, cauliflower, spinach and even large paneer pieces.

Dip them into the batter.

Heat oil to 350 deg F. Shake off any excess batter & add a few pieces at time, dont overcrowd the pan.

Serve with Indian sauces or even ketchup!

Answer 2

learn Urdu, with the help of having this language you would be waiting to speak with all. Coz all punjabis, hindi audio device n around 80 5% bangalis comprehend the two hindi or Urdu. For conversing those the two languages there's no longer a lots distinction yet to jot down and study they vary too lots. So with the help of studying everybody of those you will get a minimum of 50% (Oral, Listening) for the different language. And if have the possibility to income Urdu as you instructed then you gets in basic terms approximately a million/2 of Hindi too. After studying Urdu you could proceed for Hindi (analyzing and writing). :)

Answer 3

Ingredients

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 teaspoon chopped onions
1 chopped green chillies
½ teaspoon grated ginger
pinch of turmeric powder
¼ teaspoon garam masala
red chillie powder (as per taste)
½ teaspoon jwayen (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion (sliced in long pieces)
1 tomato (chopped)
1 teaspoon ginger paste
2-3 teaspoon minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cloves
1 teaspoon turmeric powder
3 teaspoon garam masala
1 teaspoon red chilli powder
1 spoon tamarind paste (mixed with water)
2 cups yogurt
2 teaspoon dry kasuri methi powder (fenugreek powder)
Salt to taste



Preparation
Pakora:
1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
Kadi Prep:
1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besant. It should look like a butter milk (lassi) mixture with besan in it.
2 Keep it aside for half an hour before starting to make kadi.
Kadi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.
2 Add curry leaves and dry red chilli to the above tadka (frying mixture)
3 Add onions to it and fry them until brown.
4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)
5 Add chopped tomatoes and fry for 3-4 minutes.
6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was kept for half an hour to this tadka.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.
10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
12 For garnishing, sprinkle cilantro and serve hot with rice.

Answer 4

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 teaspoon chopped onions
1 chopped green chillies
½ teaspoon grated ginger
pinch of turmeric powder
¼ teaspoon garam masala
red chillie powder (as per taste)
½ teaspoon jwayen (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion (sliced in long pieces)
1 tomato (chopped)
1 teaspoon ginger paste
2-3 teaspoon minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cloves
1 teaspoon turmeric powder
3 teaspoon garam masala
1 teaspoon red chilli powder
1 spoon tamarind paste (mixed with water)
2 cups yogurt
2 teaspoon dry kasuri methi powder (fenugreek powder)
Salt to taste







Preparation
Pakora:
1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
Kadi Prep:
1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besant. It should look like a butter milk (lassi) mixture with besan in it.
2 Keep it aside for half an hour before starting to make kadi.
Kadi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.
2 Add curry leaves and dry red chilli to the above tadka (frying mixture)
3 Add onions to it and fry them until brown.
4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)
5 Add chopped tomatoes and fry for 3-4 minutes.
6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was kept for half an hour to this tadka.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.
10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
12 For garnishing, sprinkle cilantro and serve hot with rice.


Number of Servings: 4

Answer 5

Do check this out:

http://www.nandyala.org/mahanandi/archives/2005/10/14/

Answer 6

just google it!!!!!!!!!!!!!