Palak Pakora Recipe in urdu/Hindi
Asalam.o.alikum
Aj hum ap ko (Palak pakory) banana sikhayn gy jo k subcontinent ki famous dish hai.
Time duration :(30-35minutes)
Serving: (4-5 persons)
Oriented
Pakora also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter). Originally from the Indian subcontinent,it is a popular snack across the Indian subcontinent, especially in India, Pakistan, Bangladesh and Nepal.
The word pakoṛa is derived from Sanskrit पक्ववट pakvavaṭa a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in ghee
Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjiesand are usually eaten as an appetizer during iftar, or as a snack food for weddings, births, or similar occasions.
This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside. There is a variety that is softer overall, usually termed media pakoda in restaurants, that is made from any other ingredient, such as potatoes.
Ingredients:
Palak 10-15 leave
Oil: (tal) ½ kg
Chickpeas flour: (basen)250gm
Salt: (namak) 1 tsp
Red chili pwd: (lal mirch) 1tsp
Baking pwd: (metha soda) ¼ tsp
Plan flour:2-3 tblsp
Water:1- ½ Cup
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Aj hum ap ko (Palak pakory) banana sikhayn gy jo k subcontinent ki famous dish hai.
Time duration :(30-35minutes)
Serving: (4-5 persons)
Oriented
Pakora also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter). Originally from the Indian subcontinent,it is a popular snack across the Indian subcontinent, especially in India, Pakistan, Bangladesh and Nepal.
The word pakoṛa is derived from Sanskrit पक्ववट pakvavaṭa a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in ghee
Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjiesand are usually eaten as an appetizer during iftar, or as a snack food for weddings, births, or similar occasions.
This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside. There is a variety that is softer overall, usually termed media pakoda in restaurants, that is made from any other ingredient, such as potatoes.
Ingredients:
Palak 10-15 leave
Oil: (tal) ½ kg
Chickpeas flour: (basen)250gm
Salt: (namak) 1 tsp
Red chili pwd: (lal mirch) 1tsp
Baking pwd: (metha soda) ¼ tsp
Plan flour:2-3 tblsp
Water:1- ½ Cup
Also join us on facebook
https://www.facebook.com/DesiVDesiFoodRecipe/
and
subscribe a youtube channel
https://www.youtube.com/channel/UCbTQMxSOtWQlSw2nlQ43gCg