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Pakora Pakoda

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Pakora Pakoda Recipe, chili mix veg Pakodi, How To Make Pakora Pakoda Recipe

Pakora/ Bajji is a simple dish prepared by dipping the sliced vegetable in a mildly spiced batter made of gram flour and deep fried until done and crispy.

Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and Read More..

About Recipe

Besan Gram Flour pakodi, Bajji varities, Veg indian fritters recipes

How to make pakora pakoda

(9 ratings)
77 reviews so far
Prep time
mins
Cook time
15 mins
Total time
15 mins
pakora pakoda
Author : Vahchef
Main Ingredient : Besan Gram Flour
Servings : 4 persons
Published date : September 07, 2017


Ingredients used in pakora pakoda
• Chilli pdr - 1 teaspoons.
• Cumin seeds - 1 pinch.
• Ajwain -carom seeds - 1 pinch.
• Beasn - gram flour - 4 cup.
• Baking soda - 1 pinch.
• Salt - 1 to taste.
Method:
  1. Mix all the ingredients make a smooth batter, dip any vegetables in this batter and deep fry.
  2. Sprinkle with chat masala.
  3. Serve with tangy dippings.





Cooking with images Besan Gram Flour bhajjiya , Best Pakoda Recipes , Besan Gram Flour bajji





Articles


Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yoghurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly called as . At most of the restaurants this is known as Chole Batura.
 
The Bhatura recipe is considered as one of the classic dishes from the Punjabi cuisine and originated in the Punjab region of Northern India and Western Pakistan. Bhatura is easy to make at home and requires only a few ingredients. This is a spongy deep fried bread is made with yogurt and yeast or baking powder, made to ferment so that it gets that little sour taste from the yogurt which gives that classic flavor and puffiness.
Adding some flavor like nigella seeds, fennel seeds or ajwain seeds enhances the flavor of this bread. There few recipes that use yeast for making the Bhatura but is not the traditional way and addition of yeast is purely to get the fluffy and nice texture so that the bhatura just melts in the mouth. This is wonderful soft, fluffy and delicious Indian fried bread. It is very popular in the streets and restaurants of Punjab and Delhi. You almost find the Chole Bhatura recipe combo at every street corner in North India.
 
A huge bhatura looks some what like puri or poori but big in size. Many gets confused or do not know the difference between a puri and bhatura. Its just simple, bhatura is made of all-purpose flour adding baking powder and yoghurt to give a sweet and salty taste and is huge in size where as puri is made of whole wheat flour (atta flour) and is small in size. Puri can be eaten with any Indian vegetable gravy dish but bhatura is mostly combined with Chole.
 
Chole (chickpeas curry) bhatura makes a sumptuous meal and is filling. To prepare the Bhatura firstly add all purpose flour (maida flour) in a bowl. Add little salt, baking powder, sugar and mix all these ingredients then add little sooji and mix. Add buttermilk or water and make medium stiff dough. Rest this dough aside for 2 hours to rise. Make small balls of the dough and flattened them evenly using a rolling pin.
The deep fry the bhatura until they puff up into lightly browned soft fluffy bread which is elastic and chewy. They will get puffed up like a big balloon. The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Watch and enjoy the making of Bhatura at: https://www.vahrehvah.com/Bathura:3589
 
 The bhatura gives a nice crispiness outside and soft inside that just melts in your mouth. In fact choley bhature is one of the most complete recipes that do not require any other dish to accompany. Channa Batura is generally served with fresh cut onions, green Chilli, half cut lemon and achars.

Breakfast is also known as tiffin or nashta in various region of India. Breakfast or tiffin is definitely an essential meal particularly when you're on the health plan or weight loss plan. A fantastic, balanced tiffin is the ultimate way to get the metabolism functioning properly for the whole day.

 After an 8 hours’ rest, everybody has to refuel themselves with higher quantity of proteins, nutrients and minerals etc. The modern day lifestyle is too hectic, stressed and hardly have enough time to give value to the most significant meal of the day. It's important to have nutritious, appetizing and yummy tiffin each morning which assists to control blood sugar levels through lunchtime, which plays an important role for your mood.

 The Indian breakfast or tiffin menu isn't a one-size suits all as well as doesn't actually work perfectly into a daily calorie chart. It is dependent on the amount of energy one genuinely requires. So extra physical labor indicates a king-size breakfast. Traditional Indian tiffin is freshly cooked, generally veggie, served warm, usually delicious, spiced slightly as well as in small portions. There's a reason behind this style and the credit goes to traditional Ayurveda - the science of healthy life.

 The ingredients of authentic Indian tiffin are available regionally and even seasonally. The naashta is always fresh and cooked - be it Stuffed Paratha in the North or Idlis, Pongal, Vada, Dosa, Upama etc in the South. In Maharashtra, Potato Poha, Upma, are the preferred breakfast. Gujarati breakfast items are Haandvo, Dhokla, Sev-Khamni, Theplas, Bhaakhri etc. Masala Tea is or filter Coffee are complementary. Children are always given Milk.

 Benefits of having a healthy breakfast:

  • It provides with nutritionally complete diet high in nutrients, vitamins and minerals.
  • It improves concentration and performance in school, college and workplace.
  • Give you strength and endurance to do various physical activities.
  • You will not overeat harmful and unhealthy foods.
  • And aids in lower cholesterol levels.

 We have a wide variety of Indian Tiffin that you can eat to please your taste buds You can also be inventive and cook new options to suit your loved one's flavor and keep body and mind fit and steady. Some of the very popular Indian breakfast are Idli, Dosa, Upma, low fat Roti, Omlette, Sandwich, Poha, Dhokla, Thepla and so on.

 


 

Comments & Reviews

 

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Recent comments

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Exportlover Posted on Fri Oct 19 2007

Thank you chef for doing this video so fast keep up the good work

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Dee Thakore Posted on Fri Oct 19 2007

why is that when I make mirchi pakora, the dough never sticks on the banana peppers? If I make dough thick than inside of never get cooked. If a bit loose and doesn't stick on peppers. Help....!!!

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jaibilo Posted on Fri Oct 19 2007

Wow!! those banana pepper pakora's look deeeeelish!! and thank you so much for ur vids and being genuinely passionate about cooking. i love seeing chefs who truly enjoy their craft!

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VahChef Posted on Fri Oct 19 2007

derubala Its all in the consistency of the batter ,and make sure your banana pepper is dry from outside before you dip in the batter ,mix the batter just before you dip you vegetables,if your batter coats well to your dipped finger then it is go

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robbyvikram Posted on Fri Dec 28 2007

can we use hot oil instead of baking soda??

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podgybear Posted on Wed Jan 02 2008

i use hot oil and it works well

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skaryot Posted on Wed Jan 23 2008

awesome ...great presentation !!!!!

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semiafrom118 Posted on Wed Feb 20 2008

why do my pakoras always come out soggy/soft? i like them crispy, how do i achieve that? add more baking soda? make the batter very thick? please help someone

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intl123 Posted on Mon Mar 24 2008

I added 2tsp of rice flour to a cup of besan and that made the pakora somewhat crispier. I had to mix the batter really well with a whisk to see air bubbles. Using less of thinner batter seemed to work better. If the pakora does not begin to float im

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1f31e31s3 Posted on Sun Jul 13 2008

kiss ur bhajiyas GUDbye!.......

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GetDamage Posted on Thu Jul 24 2008

If you followed the recipe, and it still comes out soggy. It's probably because the frying oil was not hot enough. Try it at a higher temperature.

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inteltavangar Posted on Sun Aug 17 2008

Man.....this is unfair....we just got thru watching this w/my friend fro Dar-es-ssalam and boy o boy o boy...we r hungry like camels...Invite us , man...

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