Cook Without Book

Thin and round slices of potatoes dipped in a thin layer of besan and deep fried are a delight to relish Crispy golden yellow aloo pakora teamed with hot masala chai is a stealer. You can relish the mouthwatering aloo pakora along with your spouse or with a group of friends. Either way, the aroma of the fried potatoes makes the get-together quite interesting.  It's utterly simple to prepare the aloo pakora. The method is not at all tedious and anyone can make it. And if you like your pakora to be crispier with minimum use of besan. Ingredients Potatoes -- 2 -3 Besan - 75-100 gms Water - 200 ml Cumin seeds - ½ tsp Ajwain/ Carom seeds (optional) - ½ tsp Red chili powder - ½ - 1 tsp Salt to taste Method -Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the besan with water. -Add cumin seeds, ajwain, red chili powder and salt and mix it well. Next, add the potato slices to this mixture...

Moong ki dal ka pakora, you will find this snack served with a very mint coriander chutney and grated radish (muli) on the roads of delhi, it is very popular. This pakodas are yummy and very easy to make. Moong daal ke pakode Ingredients 1 cup Moong Dal 1 onion finely chopped 2 to 3 table spoons fresh dhaniya leaves finely chopped 3 to 4 green chillies half inch ginger 1 tea spoon jeera 1 tea spoon salt (as per taste) 6 to 8 curry leaves half tea spoon hing Method: Clean wash and soak Moong dal, for 2 to 3 hours. Drain water, and grind  by adding ginger, green chillies and salt.  The batter should not be very soft.  Grind coarsely.   Now add finely chopped Onions, dhaniya, jeera and hing. Mix well. Heat Oil in thick bottomed pan.  Drop small balls with a spoon in  the oil and fry until golden brown.  Drain, and serve hot with any chutney  (pudina chutney is the best combination You can see the re...