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-Imli pulp (Tamarind pulp)

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Loaded Mirchi Pakora

Ingredients Loaded Mirchi Pakora:

1. Potato Filling:

-Aloo (Potatoes) boiled & cubes 3-4 medium

-Imli pulp (Tamarind pulp) 3-4 tbs

-Namak (Salt) ¼ tsp or to taste

-Lal mirch (Red chilies) crushed 1 tsp

-Chaat masala 1 tbs

-Kashmiri Lal mirch powder (Kashmiri red chili powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Sabut Dhania (Coriander seeds) crushed 1 tsp

2. Pakora mixture:

-Hari moong daal (Whole green gram) boiled

-Pyaz (Onion) chopped

-Tamatar (Tomatoes) deseeded & chopped

-Hara dhania (Fresh coriander) chopped

-Chaat masala

-Dahi (Yogurt) whisked

-Nimco sev

-Lal mirch (Red chili) crushed

-Baisan (Gram flour) sifted 1 & ½ Cups

-Lal mirch powder (Red chili powder) ½ tsp or to taste

-Namak (Salt) 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Baking soda ½ tsp

-Zarda ka rang (Orange food color) ¼ tsp

-Water ¾ Cup or as required

-Hari mirch (Green chilies) large 28-30

-Cooking oil for frying

-Chaat masala

Directions:

1. Prepare Potato filling:

  1. – In a coliseum add boiled potatoes & crush well with the help of a lecher.
  2. – Add tamarind pulp, swab, red chili crushed, chaat masala, Kashmiri red chili grease paint, cumin seeds, and coriander seeds & blend well also set away.

2. Prepare Pakora mixture:

  1. – In a coliseum add gram flour, red chili grease paint, swab, carom seeds, incinerating soda pop, and orange food color & blend well.
  2. – Gradationally add water & whisk well to make thick batter( 3- 4 twinkles), cover & also rest for 15- 20 twinkles.
  3. – Make tear on green chilies & remove their seeds.
  4. – Stuff set potato filling in green chillies & set away( makes 28- 30).
  5. – Transfer set pakora admixture in a flagon and dip stuffed green chilies in the batter.
  6. – In a wok, heat cuisine oil painting and shindig on medium honey until golden brown.
  7. – Sprinkle chaat masala & serve with ketchup or chili garlic sauce.
  8. – Cut mirchi pakora from the center and place them on a serving plate. Add green lentil gram to it.
  9. – Now add onion, tomatoes, fresh coriander, chaat masala, yogurt, nimco sev & red chili crushed from the top & serve!

Samosa Chaat Tray

Ingredients Samosa Chaat Tray:

1. Prepare Aalo & Imli ki Khatti Chutney:

Aalo (Potatoes) boiled 300g

-Imli pulp (Tamarind pulp) ¼ Cup

-Namak (Salt) 1 tsp or to taste

-Maida (All-purpose flour) 2 tbs

-Ajwain (Carom seeds) 1/8 tsp

-Tatri (Citric acid) ¼ tsp

-Chicken powder 1 tbs

-Zarda ka rang (Orange food color) ¼ tsp

-Water 2 Cups

-Water 2 & ½ Cups

-Lal mirch (Red chili) crushed 2 tsp

-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp

-Zeera (Cumin seeds) roasted & crushed ½ tbs

-Monsalwa Chicken Spring roll 700g (1 pack)

-Monsalwa Chicken samosa 480g (1 pack)

-Cooking oil for frying

2. Assembling:

-Tamatar (Tomatoes) deseeded & chopped

-Pyaz (Onion) chopped

-Kheera (Cucumber) deseeded & chopped

-Safed chane (Chickpeas) boiled

-Chaat masala

-Lal mirch (Red chili) crushed

-Dahi (Yogurt) whisked

-Sev nimco

-Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Aalo & Imli ki Khatti Chutney:

  1. – In a blender flagon, add potatoes, tamarind-purpose flour, carom seeds, citric acid, funk grease paint, orange food color,water & mix well.
  2. – Transfer to a wok, add water, red chili crushed, coriander seeds, and cumin seed & blend well, cook on medium honey until sauce thickens( 8- 10 twinkles) & keep mixing in between.
  3. – Let it cool fully. – In a wok, heat cuisine oil painting ( 150C) & shindig funk spring rolls on medium honey until golden & crisp and set away.
  4. – In a wok, heat cuisine oilpainting( 150C) & shindig funk samosa on medium honey until golden & crisp and set away.

2. Assembling:

  1. – On a charger, add & spread set aalo & imli ki khattichutney, add fried funk spring rolls & fried funk samosa, set aalo & imli ki khattichutney, tomatoes, onion, cucumber, chickpeas, chaat masala, red chili crushed, yogurt, sev nimco, fresh coriander &
    serve!