Dip paneer cubes in spiced besan batter, coat well and deep-fry until golden brown. Serve hot with mint chutney. Dip fresh ...

Kadhi Pakora is a traditional North Indian dish that combines a creamy, tangy yoghurt-based curry with crispy gram flour ...

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 ...

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 ...

(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 ...

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 ...

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 ...

A rainy day snack, that is what paneer pakora is all about. Picture this, Its a rainy day, you can hear the sound of the rains lashing at your window. The wind and the rains make you crave for ...

Lightly whisk the batter and dip the vegetables in batches of 5 or 6. Slip them individually into the hot oil. Fry the pakoras for 2-3 minutes on each side, turning them with a slotted spoon.

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 pakoras: Take small portions of the batter and drop them into the hot oil.