How to make Exotic Vegetable Pakora-SK Khazana -
Crisp and bursting with flavour these pakoras will satisfy your hunger pangs in a jiffy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium tomato, Small green zucchini
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Exotic Vegetable Pakora-SK Khazana checkout Banarasi Tomato Chaat-SK Khazana, Tomato Basil Sandwich - SK Khazana. You can also find more Snacks and Starters recipes like Arbi Ke Khaje Avocado Sandwich jain misal Tarri Poha - SK Khazana
Exotic Vegetable Pakora-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Exotic Vegetable Pakora-SK Khazana Recipe
Medium tomato 1
Small green zucchini 1
Small yellow zucchini 1
Medium long brinjal 1
Gram flour (besan) 1 1/2 cups
Turmeric powder 1/4 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Roasted cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Baking soda 1/4 teaspoon
Oil to deep fry
Chaat masala to sprinkle
Tomato ketchup to serve
Method
Step 1
Whisk together gram flour, turmeric powder, carom seeds, salt, cumin powder, chilli powder and sufficient water to a thick batter of coating consistency. Add baking soda and whisk again.
Step 2
Slice tomato, green and yellow zucchini and brinjal into thin roundels.
Step 3
Heat sufficient oil in a kadai.
Step 4
Dip vegetables, one by one, in the batter and deep-fry in hot oil till golden brown. Drain on absorbent paper.
Step 5
Sprinkle some chaat masala on top and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
