Cripsy Pakoda 3 types secret of crispy pakodas Kanda Bhajiya Palak patta pakora

Ingredients

• 3 no. Green chilies (less spicy & chopped)
• 6-7 no. Garlic cloves, chopped
• 2 tbsp Tender Coriander stems, chopped
• 2 tsp Oil
• 1 tsp small Mustard seeds
• 2 sprig Curry leaves
• Prepared Green Chilli Garlic paste, Prepared Green Chilli and Garlic paste
• ½ tsp Turmeric powder
• 2 no. Potatoes (boiled & mashed)
• Little water
• 1 tbsp Coriander leaves, chopped
• 2 medium Onion, sliced
• 1 medium Potato, sliced
• 2 tbsp Coriander leaves, chopped
• Salt to taste
• A pinch of asafoetida, hing
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Turmeric powder
• ½ cup Jackfruit (peeled & chopped)
• ½ cup Tata sampann Gram flour, Tata Sampann Besan
• ¼ tsp Carom seeds, Ajwain
• ½ tsp Turmeric powder
• A pinch of Asafoetida, Hing
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• Prepared Masala, roughly crushed
• 1 cup Chana dal (soaked & paste)
• A pinch of asafoetida, hing
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• A pinch of Garam masala
• Salt to taste
• ½ tbsp Coriander leaves, chopped
• 1 small bunch Spinach
• 5-6 no. Bread Slices
• Green chutney
• 3 no. Cheese slice
• Prepared Pakoda filling
• Paneer, grated, cheese
• Nylon sev
• 2 cup Tata sampann Gram flour, Tata Sampann Besan
• ¼ tsp Carom seeds, Ajwain
• ½ tsp Turmeric powder
• A pinch of asafoetida, hing
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• Prepared Masala, roughly crushed
• ⅓ cup Water
• Salt to taste
• 2 tsp Coriander seeds
• ½ tsp Fennel seeds
• 1 tsp Cumin seeds
• Oil for frying

Steps

1. In a mortar pestle, add garlic, green chili, coriander stems, salt to taste and make a coarse paste.
2. Keep it aside for further use.
3. In a kadai or shallow pan, heat oil, add mustard seeds and let it splutter.
4. Add curry leaves, prepared garlic green chili paste and saute it for a minute.
5. Add turmeric powder, add boiled potatoes, splash of water and mash it well together.
6. Transfer it to a tray and add coriander leaves.
7. Keep it aside for further use.
8. In a parat, add onions, potatoes, coriander leaves, salt to taste, asafoetida, degi red chili powder, turmeric powder and mix it well.
9. Add jackfruit and leave it aside to lose its moisture.
10. Add tata sampann gram flour, carom seeds, asafoetida, turmeric powder, degi red chili powder, prepared masala and mix it well.
11. Give it a desired shape and place it into a hot oil.
12. Fry until half cooked and transfer it to an absorbent paper.
13. Cut the fried patties into four parts and refry until golden brown.
14. Transfer it to a serving dish and serve hot with green chutney.
15. In a bowl, add chana dal paste, asafoetida, degi red chili powder, turmeric powder, garam masala, salt to taste, coriander leaves, prepared masala and mix it well.
16. In a spinach leaf, add prepared filling, cover it with another spinach leaf like sandwich and keep it aside for further use.
17. Dip palak patta into prepared batter and place it in hot oil.
18. Fry until half cooked and transfer it to an absorbent paper.
19. Refry the palak patta until crispy and golden brown in color.
20. Transfer it to a serving dish and serve hot with green chutney.
21. Take bread slices, apply green chutney on the bread slices, add cheese slice, prepared vada pav filling, paneer, nylon sev and cover it with another bread slice.
22. Dip the sandwich in the prepared batter and place it into hot oil.
23. Fry until half cooked and transfer it to an absorbent paper.
24. Refry the bread pakodas until golden in color.
25. Transfer it to a serving dish and serve hot with green chutney.
26. In a bowl, add tata sampann gram flour, carom seeds, turmeric powder, asafoetida, degi red chili powder, prepared masala, water, salt to taste and make smooth batter.
27. Keep it aside for further use.
28. In a mortar pestle, add coriander leaves, fennel seeds, cumin seeds and make it coarse powder.
29. Keep it aside for further use.