Sunday 4 August 2013

Aloo Pakora with Tamatar Chutney - A Traditional Indian Recipe

  • Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the besan with water.
  • Add cumin seeds, ajwain, red chili powder and salt and mix it well. Next, add the potato slices to this mixture and mix it well.
  • Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices are golden yellow in colour, take those out and put them on a plate with tissues(to absorb excess oil). The tissue will absorb the extra oil from the pakoras.
                                                                                                    
Aloo Pakora Tamatar Chutney Recipe
  • Heat ghee in a pan. Add cumin seeds and when they begin to change colour, add asafoetida, green chillies and curry leaves and sauté for a minute. Mix turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala powder in one fourth cup of water and add. Sauté for two minutes. Add tomatoes, salt, sugar and half a cup of water. Mix well. Reduce heat to low once the mixture comes to a boil and cook for ten to fifteen minutes. Garnish with coriander leaves and serve hot.
  • Servings:  4
  • Prep Time:  15-20 mins
  • Total Time:  30 mins
  • Related Categories:   Asian,  
  • Ingredients (Serves 4): Aloo pakora :- Potatoes -- 5-7,Besan - 75-100 gms,Water - 200 ml,Cumin seeds - ½ tsp,Ajwain/ Carom seeds (optional) - ½ tsp,Red chili powder - ½ - 1 tsp Tamatar chutney :- •Tomatoes,finely chopped 7-8 medium•Pure ghee 2 tablespoons•Cumin seeds 1/2 teaspoon•Asafoetida a pinch•Green chilli,broken 1•Curry leaves 10•Red chilli powder 1/2 teaspoon•Turmeric powder 1/4 teaspoon•Coriander powder 1 teaspoon•Cumin powder 1/2 teaspoon•Garam masala powder 1/2 teaspoon•Salt to taste•Sugar 1 teaspoon•Fresh coriander leaves,chopped 2 tablespoons

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