Thursday, March 14, 2013

Bhajiya /Pakora /Gulgle Recipe | Pakora Recipe

It's last month's Click, actually it was drizzling n climate also chilled, So VIK asked for bajiya n gulgule but i was ready with Dhokla then in Hurry Barry I done preparation for it, that's why I couldn't clicked step by step pics but I promise next time whenever I will cook pakora , will share clicks.
For Gulgule
2 cup of whole wheat flour (gehun ka atta)
1 cup of Gur / Jagari
1 tsp saunf/Fennel seeds
Oil to deep fry
water as required

Cover the gur with hot water and stir till dissolved. 
In another bowl take atta Add the gur solution to it to form a batter of dropping consistency (adding more water if required). 
Add the saunf. leave it for half hour.
Heat oil and pour small dumpling by hand or spoon and fry the gulgulas as they be golden

For Besan pakora
2 cup Gram flour/Besan
1/4 tsp Ajwine /Carom seeds
2 Green chilli Chopped
a pinch Turmeric powder
1 small onion,sliced
1 small potato,sliced
8-10 spinach leaves
salt as needed
oil to deep fry
In a Bowl mix besan ,salt,turmeric powder,ajwine,green chilli,add water to make thick smooth consistency. Leave it for half hour.
Add 2-3 tbsp boiled oil in pakora mixture and mix it well.Deep Potato/onion/Spinach in mixture and deep fry till done.
Serve hot with tomato sauce or green chtuney.

Both mixtures should't be very thick or watery. Correct consistency only give you crispy pakora/gulgule.
Flame should be medium.


Post a Comment

Thanks for your Valuable Comments n visiting my blog .All of you always welcome for any suggestion, query.....