Saturday, January 28, 2023

POV: It is raining outdoors and you are relishing on aloo pyaaz pakode. Recipe here

Monsoon is in this article, and so is the craving for munching on sizzling pakoras. With the pouring rain outside, our Sunday options get cancelled also shortly. Hence, we are stuck inside the residence and with the craving for relishing on monsoon favorite munchies. But Chef Kunal Kapur is below to the rescue. The chef shared a tremendous simple and entertaining recipe of making ready sizzling aloo pyaaz pakoras at home with tandoori dip by the side, which you can munch on, whilst brewing fascinating conversations with loved ones and close friends, with the backdrop of the seem of rain outside the house.

ALSO Read: Monsoon equals pakodas, and this Egg Pakoda recipe will satiate your cravings


For Potato Stuffing:

Oil – 2 tbsp

Heeng – a pinch

Mustard seeds – 2 tsp

Inexperienced chilli, chopped – 1 no

Ginger, chopped – 2 tsp

Garlic, chopped – ½ tsp

Curry leaf – couple of

Turmeric – ½ tsp

Salt – to taste

Chilli powder – 1 tsp

Potato, boiled & mashed – 2 cups

For Onions:

Onion, medium – 4 nos

Oil – for frying

Mozzarella cheese, diced – 10tbsph

For Batter:

Besan – ½ cup

Salt – a pinch

Turmeric – ¼ tsp

Chilli powder – ½ tsp

Ajwain – ½ tsp

Eco-friendly Chilli, Chopped – 1no

Ginger, Chopped – 1 tsp

Kasoori Methi Powder – ½ tsp

Garam Masala – ¼ tsp

Jeera Powder – ½ tsp

Drinking water – 2 cups/200 ml

Coriander, Chopped – ½ tsp

Chaat Masala – 1 tsp

For Tandoori Mayo Dip:

Mustard oil – ⅓ cup

Kashmiri Chilli powder – 1tbsp

Hung curd – ¼ cup

Mayonnaise – 4 tbsp

Lemon juice – 2 tsp

Ginger garlic paste – ½ tsp

Coriander, chopped – a handful

Black salt – a pinch

Salt – a pinch

Kasoori methi Powder – ½ tsp


Heat oil in a pan and increase mustard seeds and asafoetida. Then incorporate chopped eco-friendly chillies, ginger and garlic to the combination. While the garlic is raw, incorporate curry leaves, turmeric and red chilli powder, and boiled and mashed potatoes with salt to the pan. Cook dinner everything and mask the potatoes completely and continue to keep apart to great down. Then slash onions in fifty percent and independent the layers. Fill the onion shells with a smaller ball of the potato mixture. Poke a hole in the potato mixture and incorporate mozzarella cheese, and shut with more potato combination. Then go over it with yet another onion shell and repeat the exact same with each shell. Make a fundamental pakora batter with gram flour, salt, turmeric, crimson chilli powder, ajwain, chopped environmentally friendly chillies, ginger, kasoori methi, garam masala, cumin powder and water and whisk the batter until it comes to a thick consistency. Now dip the stuffed onions in the batter and deep fry them until they change golden brown.

For building the tandoori dip, insert raw mustard oil and red chilli powder in a bowl and mix with each other. Include hung curd, mayonnaise, lemon juice, ginger garlic paste, fresh coriander, black salt, salt and kasoori methi powder to the mixture. Combine every thing with each other and provide as a dip with the aloo pyaaz pakoras.

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