Mix Pakora

Ingredients

• Onion - 5Kg
• Paneer - 4Kg
• Batata - 4Kg
• Methi - 3 Big
• Besan - 4 Kg
• Rice flour - 3 Kg
• Big Mirchi - 1 Kg
• Shengana - 1Kg
• Curd - 0.5 Kg
• Chutney Chana - 1Kg
• Kothmbir - 2 Big
• Mirchi - 400 gms
• Ginger - 400 gms
• Dhaniya Powder - 200 gms
• Ajwain - 100 gms
• Mirchi Powder, Haldi, Oil, Salt

Preparation

• There are 3 types of batter, one for onion, one for methi and one for paneer, potato and big mirchi pakora
• For onion pakora, slice onion and mix with besan, rice flour, haldi, ginger, mirchi powder, dhaniya powder, ajwain and salt.
• Add little water and mix. Besan and rice flour should be minimal so as to just act as binding agent for pakoda. It should be more of onion. Batter should be solid with 80% onion and 20% besan and rice flour paste
• Make ball and fry on high flame
• For Methi pakora, cut methi leaves to small pieces and mix with besan, rice flour, haldi, ginger, mirchi powder, dhaniya powder, ajwain and salt.
• Add little water and mix. Besan and rice flour should be minimal so as to just act as binding agent for pakoda. It should be more of Methi. Batter should be solid with 65% methi and 35% besan and rice flour paste
• Make small ball and fry on medium flame
• For paneer, potato and big mirchi pakora, make batter with besan, rice flow, ginger, mirchi powder, dhaniya powder, ajwain, salt, little sugar.
• Add water and mix. Batter consistency should be semi solid, so that potato/paneer when dipped in batter form a thin layer and can be fried.
• Dip potato/big mirchi in batter and fry on medium flame
• For paneer pakora, cut paneer into cubes and mix with curd, haldi, mirchi powder, lemon juice, salt and marinate for 10 mins
• Dip marinated paneer in batter and fry on medium flame
• To make chutney, grind chutney chana, shengana, tamrind, onion, chillies and ginger with little water
• Add kothmbir, salt, sugar, water and grind