For those bored of aloo, pyaaz and paneer pakoras as tea time snacks, non-veg pakoras like chicken and jalapeño pakoras, hariyali macchi pakoras, tropical prawn pakoras are some interesting options to satiate your taste buds
Fish pakora ingredients
Fish fillets, boneless and skinless 500 gm Green chillies 6-7 Frying oil 500-600 ml Batter Flour 250 gm Baking powder tsp Salt 1 tsp Pepper tsp Club soda (cold) 200 ml Ice cubes 2
Method Cut the fish into portions about 1” by 4-6” long and set aside. Mix together flour, baking powder, salt and pepper. Add soda and drop in two ice cubes to the batter. Dip fish chunks in the batter and coat with green chilli. Deep-fry till golden brown. Recipe courtesy: chef Lalit Singh, Filmy Café & Bar Chicken And jalapeño pakoras ingredients Chicken wings 500 gm Refined oil 400 gm Garlic cloves 4-5 Chopped bacon 3 strips Chopped parsley Chopped jalapeño Egg for blending Flour for dusting 150 gm Bread crumbs for coating 100 gm Lemon 1 Mayonnaise 2 tbsp
Method Mince chicken in a meat grinder. Add chopped bacon and jalapeño. Check for seasoning. Add beaten egg, parsley, flour and breadcrumbs. Deep fry till golden brown. Prepare the sauce by adding garlic, lemon juice, parsley and seasoning to mayonnaise and mix. Serve pakoras with prepared sauce.
Recipe courtesy: London Cafe
Hariyali macchi pakora Ingredients Fish, boneless 400 gm Ginger garlic paste 2 tbsp Besan 150 gm Haldi powder 1 tsp Green chilli 10 gm Garam masala 15 gm Green coriander 50 gm Mint 50 gm Cooking oil for frying Salt to taste Method Wash fish under running water and marinate with ginger garlic paste and salt. Keep aside for 20 minutes. Make coriander and mint paste. Take the marinated fish and coat it with besan, coriander-mint paste and remaining spices. Deep-fry till crisp. Serve hot with red tomato and ginger garlic chutney.
Recipe courtesy: Faisal Nafees, Hotel the Royal Plaza Pulled chicken pakora Ingredients Chicken whole with skin Indian mustard (kasundi) 100 ml; l Lime juice 2; l Red chilli, dried and de-seeded 20 gm; l Mustard oil 20 m; l Onions, julienne 100 gm; l Carrot, julienne 50 gm; l Potatoes, julienne 50 gm; l Salt to taste Pakora batter Besan flour 100 gm; Rice flour 50 gm; Baking powder 5 gm; Kashmiri chilli powder 10 gm; Coriander 5 gm; Pepper corn 3 gm; Methi leaves 20 gm
Method Mix potatoes, carrots, red chillies. Add kasundi, mustard oil, salt and limejuice. Rub this marinade on the chicken. Refrigerate for 6 to 8 hours. Roast it for two hours at 120°C. Allow it to cool down. Skin the roasted chicken once it is cooled and remove the meat from the bones. Pull the meat with hands after wearing hand gloves. Mash vegetables and add them to the pulled chicken meat. Add remaining ingredients. Add mixed flours to make pakodas. Deep fry. Serve hot with beetroot and green chilli dip. Recipe courtesy: chef Sanjay Thomas, The Suryaa
Chilli garlic Prawn Pakora ingredients Prawns 200 gm Green chillies 6-7 Garlic cloves 4 Ginger 1 Onion, coarsely chopped 1 Besan 1 cup Red chilli powder tsp Turmeric powder tsp Garam masala powder 1 tsp A pinch of baking soda Fresh coriander leaves, chopped Salt as per taste Oil to deep fry Method Boil prawns. Allow them to cool. In a grinder add prawns, onion, ginger, garlic, green chillies and water to make a smooth paste. In a big bowl, combine besan, prawns paste, salt, coriander and spices. Add soda. Make small pakoras using the mixture. Deep-fry and serve hot. Recipe courtesy: Poonam Sharma, mumasfooddiary.wordpress.com
Tropical prawn pakora ingredients Tropical prawns 6 Corn flour 5 gm Chopped garlic 5 gm Dry basil 5 gm Lemon juice 3 gm Salt 4 gm Black pepper 2 gm Maida 5 gm Mustard paste 5 gm Orange juice 4 tsp Black pepper 5 gm Butter 5 gm Parsley 5 gm Method Mix all ingredients to make a thick batter. Dip prawns in the batter and coat with dry basil, chopped parsley and lemon juice. Fry till golden brown and crisp. For sauce: Take a warm pan, add orange juice, butter, salt, pepper, chopped parsley and lemon juice. Serve prawns with prepared sauce. Recipe courtesy: chef Manish, Butler House
Amritsari macchi PAKORA Ingredients Fish fillets 6 Besan 200 gm Garlic paste 1 tbsp Ginger paste 1 tbsp Ajwain 1 tsp Red chilli powder 1 tbsp Lemon juice 1 tbsp Egg 1 Curd 100 gm Oil for deep-frying Salt to taste Method Cut the fish into one and a half inch size cubes. Apply salt, limejuice, ginger and garlic paste and red chilli powder. Keep aside for 20 minutes. Make a batter using besan, curd, egg, ajwain, salt and water. Keep marinated fish pieces dipped in this batter for 15 minutes. Deep fry till golden brown. Sprinkle chaat masala on top and serve with lemon wedges. Recipe courtesy: chef Tyson, Cafe Delhi Heights
