From Sanjeev Kapoor to Ranveer Brar, try spicy pakoda recipes of 5 famous chefs

Pakoda Recipe: If you are bored of making the same pakoda every time and want to try something new this time, then this list is for you. This monsoon, you can get easy, tasty and crispy pakoda recipes from 5 famous chefs like Sanjeev Kapoor, Ranveer Brar, Kunal Kapoor, Harpal Singh Sokhi and Pankaj Bhadauria, which you can easily make at home and serve with tea. So let us know the way to make them.

Mix Veg Pakora in Ranveer Brar Style

Mix Veg Pakodas are crispy from outside and very tasty from inside. Let us know the easy way to make them in Ranveer Brar’s style.

Method

To make mixed veg pakoda, prepare a thin batter by adding salt, celery, turmeric and curd in gram flour and adding little water little by little. Curd makes the batter smooth, then add rice flour to it and mix well so that the pakodas become more crispy. Now cut onion, potatoes, cheese and tomatoes, stuff the green chillies with cheese and chutney. Add light salt to the vegetables, then add some gram flour, red chilli, cumin, fennel and ginger-garlic paste and mix, which makes the taste more desi. Heat oil well in a pan and fry the pakoras until they become crispy and serve hot.

Kunal Kapoor Style Suji Aloo Pakoda

If you want to try something new and crispy with tea, then make Suji Aloo Pakora with Kunal Kapoor’s tips and tricks.

Method

To make Semolina Potato Pakora from Kunal Kapoor’s recipe, heat some oil in a pan and add cumin seeds and coarsely ground coriander, then add green chillies and ginger and fry lightly. Now add turmeric, red chilli and salt, then add semolina and fry on low flame so that its rawness goes away. After this add mashed potatoes, then add green coriander, chaat masala and black salt and mix. Now make a dough like mixture by adding water little by little, knead it well so that the pakodas do not break while making them. Then make small pakodas, heat oil well in a pan and fry them until they become golden and crispy. According to Kunal’s tips, small pakodas become more quickly and better crispy.

Harpal Singh Sokhi style banana flower pakoda

If you want something different and desi taste during the rainy season then banana flower pakodas are perfect. These become very crispy from outside and slightly soft and tasty from inside.

Method

To make this, take only the inner heart part of the banana flower, chop it finely and wash it thoroughly. Now add salt and lemon juice to it, mash it lightly and drain the water. Then add onion, green chilli, ginger and curry leaves. Now add turmeric, red chilli, dry mango powder and celery and mix well. After this add gram flour and rice flour, rice flour makes the pakodas crispy, then prepare a thick batter by adding some water, the batter should not be too thin. Heat the oil well in the pan and add small pakodas and fry them till they become golden and very crispy. The pakodas become crunchy only when the oil is properly heated.

Potato Pakora in Sanjeev Kapoor Style

Whenever you feel like eating something hot and crispy, Sanjeev Kapoor style potato pakodas are the perfect choice.

Method

To make potato pakoda, first wash, peel the potatoes and grate them coarsely, then squeeze them lightly so that excess water comes out but some moisture remains because it helps in binding the batter. Now add gram flour in it, along with salt, celery, turmeric, red chilli powder and a little cumin, mix well, then add green chillies and green coriander and add water little by little to make such a thick mixture that the potatoes get coated well and the pakodas do not break. Now heat the oil well in the pan and drop small pakodas with hands or spoon and fry them till they become golden and crispy. Keep in mind that the oil should be properly heated so that the pakodas absorb less oil and become more crunchy.

Pankaj Bhadauria Style Pani Pakodas

Pankaj Bhadauria style Pani pakodas are a spicy and juicy snack served with crispy gram flour phulki and spicy water.

Method

Make a medium thick smooth batter by adding gram flour, red chilli and salt in a bowl and adding water little by little, beat it in one direction for 5 minutes so that the batter becomes fluffy, then cover and keep it aside for 10 minutes. Now take 2 glasses of water in a separate bowl, add green chutney, tamarind water and guava juice in it, then prepare spicy water by adding salt, black salt, roasted cumin, chaat masala, asafoetida, red chilli, mint, green coriander, sugar and lemon juice. Now add some baking powder to the batter and stir. Heat the oil well in the pan and fry small phulkis, then put them in water for a few seconds, squeeze them lightly and serve in the prepared spicy water.

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