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Pakora Raita

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Ingredients
  Curd 1⁄2 Kilogram
  Mint leaves 1 Teaspoon, chopped
  Red chili powder 1⁄2 Teaspoon
  Ghee 1 Cup (16 tbs) (For Frying)
  Black cumin 1⁄2 Teaspoon (Seeds)
  Black pepper 1⁄2 Teaspoon
  Besan 150 Gram
  Salt To Taste
Directions

MAKING
1 In a bowl, mix besan with water to prepare batter of a thick dropping consistency.
2 In a deep pan, heat the ghee.
3 Pour the batter through a big holed skimmer, pressing with hand lightly over so that the drops fall into the ghee.
4 Fry for 2 minutes and then turn over.
5 Using a slotted spoon, remove from the ghee.
6 Immediately drop into cold water.
7 In a bowl, beat the curd with salt, pepper, red chilli powder and black cuminseeds.
8 Gently squeeze out the water from the pakoris by pressing between the palms of your hands.
9 Put in the curd.
10 Decorate with 1/4 tsp red chilli powder and mint leaves.
11 Place in the refrigerator until ready to serve.

SERVING
12 Serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
6

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