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Roti Ke Pakode: On hearing the name of pakoda, water comes in the mouth. Especially in the winter season, the taste of pakodas doubles. Hot pakodas taste amazing with green chutney. By the way, many types of pakoras are made. Potato, bottle gourd, onion and don’t know how many types of pakoras are made, but have you ever eaten roti pakoras? Yes, the same roti which is sometimes left extra in the night. No one is ready to eat this roti in the morning, so you can enjoy it by frying its pakoras.
material
- 2 to 3 medium size potatoes
- 1 tablespoon green coriander
- Salt as per taste.
- One teaspoon chili flakes.
- Half a teaspoon red chili powder.
- One teaspoon finely chopped green chillies.
- 2 tbsp gram flour
- 1/4 tsp ajwain.
- 1/2 tsp cumin
- pinch of turmeric powder
- Oil for frying.
Pakora Recipe
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- To make this, you need the leftover rotis and boiled potatoes of the night.
- First boil two or three potatoes and then peel them and mash them properly in a bowl.
- Now add one big spoon of finely chopped coriander, salt as per taste, chili flakes, red chili powder and finely chopped green chilies and mix well.
- Now after this prepare gram flour batter. For this, put 2 tbsp gram flour in a bowl and then add 1/4 tsp carom seeds, 1/2 tsp cumin, chili flakes, salt, finely chopped green chillies, turmeric powder and prepare the batter by adding water.
- Finally, add a pinch of baking soda over it and mix it once. This solution should neither be too thin nor too thick.
- Take the remaining rotis and spread a mashed potato well.
- Now cut this roti into 4 to 6 pieces with the help of a cutter or with the help of a knife.
- Heat oil in a pan for frying. After stuffing potatoes in roti, dip it in gram flour batter and put it in the pan for frying.
- Fry it till it turns golden brown, and then take it out hot in a plate. Serve it with green coriander chutney.
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