Pani Pakora

Name: Pani Pakora
Total time: 2100 s
Yield: 2-3 Servings
Cuisine: Indian
Ingredients: To make spicy and sour water:; 1 cup Coriander; 1/2 cup Mint Leaves; 1 inch piece of ginger; 2 Chilli; 1 tbsp Lemon juice; 1/4 cup water; 1/4 cup Dates Tamarind Chutney; 1/2 tsp pink salt; 1 tsp Chaat masala; 1 tsp Red chilli powder; 1/2 tsp Roasted cumin powder; as per taste Salt; pinch Asafoetida; 3 cups Chilled water; 2 tbsp Chopped coriander; 2 tbsp Chopped mint leaves; 1/4 cup Pieces of Onion slice; To make gram flour fritters; 1.5 cup Chick pea flour; 1 tsp Red chilli powder; 1/2 tsp Turmeric; pinch Asafoetida; 1/4 cup Chopped onion; 1/4 cup Chopped coriander; 1 tbsp Chopped green chillies; as per taste Salt; pinch Baking soda; as needed Water; as required Oil for frying the fritters

Asmita Rupani @Tastelover_Asmita

Rajkot

#MSR
#cookpadindia
#cookpad
During monsoon days though it's a bit breezy weather most of us like to have something spicy and chilled at the dinner time. Today I made pani pakoras for a light and quick dinner. The hot and sour water made from mint, coriander, chilies, and pakoras made from gram flour is added to the dish, which tastes great. If this spiced water is made by adding ice or chilled water, eating pakoras with it gives a different taste.

Asmita Rupani @Tastelover_Asmita

Saved

Ingredients

35 Minutes

2-3 Servings

Tomake spicy and sour water:
1 cupCoriander
1/2 cupMint Leaves
1 inchpiece of ginger
2Chilli
1 tbspLemon juice
1/4 cupwater
1/4 cupDates Tamarind Chutney
1/2 tsppink salt
1 tspChaat masala
1 tspRed chilli powder
1/2 tspRoasted cumin powder
as per tasteSalt
pinchAsafoetida
3 cupsChilled water
2 tbspChopped coriander
2 tbspChopped mint leaves
1/4 cupPieces of Onion slice
Tomake gram flour fritters
1.5 cupChick pea flour
1 tspRed chilli powder
1/2 tspTurmeric
pinchAsafoetida
1/4 cupChopped onion
1/4 cupChopped coriander
1 tbspChopped green chillies
as per tasteSalt
pinchBaking soda
as neededWater
as requiredOil for frying the fritters

Saved

Steps

35 Minutes

1

In a mixer, jar adds coriander, mint leaves, ginger piece, green chili, lemon juice, and water and grind it to make a paste. Take this paste in a bowl and add dates tamarind chutney, chaat masala, red chili powder, dried cumin powder, asafoetida, salt according to taste, black salt, and chilled water and mix everything properly. Now add chopped onion slices, chopped coriander, and chopped mint leaves to it so that our spicy water is ready.
2

Take chickpea flour in a bowl, add red chili powder, turmeric, and salt to taste, chopped onion, chopped coriander, and chopped green chilies add water as needed, and prepare a crumbly batter. Cover this batter and keep it aside for 15 minutes.
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Heat oil in a pan and fry medium-sized fritters from the prepared batter.
5

Once the fritters get cool down and come to room temperature, they are to be soaked in the prepared spicy water. If this dish is to be eaten chilled, after preparing it, place it in the freezer for 20 minutes to chill further, and then serve it.
6

I have served the pani pakoras completely chilled.
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