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

Whole spinach leaves, spiced gram flour, crunchy, nutritious, crispy, deep-fried, healthy snack. Chopped methi, besan, aromatic spices, fluffy texture, earthy flavors, crispy golden goodness. Carrots, ...

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.

(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 ...

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 ...

Pakoras or fritters are a huge part of tea-time snacks for Indians. The crispy pakoras go best with piping hot tea. Here are different types of pakoras ...

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 ...

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 ...

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 ...

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 ...