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Pakoras with Leftovers 4-Ways

Make good use of your leftovers and make Pakoras in 4 different ways #HappyCookingToYou #RamzanSpecial

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Ingredients:

  • Baisan (Gram flour) sifted 2 Cups
  • Lal mirch (Red chili) crushed & roasted 1 & ½ tsp or to taste
  • Dhania (Coriander seeds) roasted & crushed 1 tsp
  • Zeera (Cumin seeds) 1 tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Baking soda 1 tsp
  • Pani (Water) 1 Cup approx. or as required
  • Leftover chicken tikka 1
  • Leftover aloo matar gajar
  • Macaroni boiled
  • Leftover aloo salan
  • Cheddar cheese grated ¼ Cup
  • Kali mirch powder (Black pepper powder) 1 pinch
  • Leftover qeema (mince)
  • Kali mirch powder (Black pepper powder) 1 pinch
  • Makhan (Butter) ½ tsp
  • Anday (Eggs) boiled
  • Cooking oil for frying

Directions:

For Pakora Batter:

In bowl,add gram flour,red chili crushed,coriander seeds,cumin seeds,cumin seeds,salt,baking soda and mix well.

Gradually add water and mix well to make a paste (desired consistency) & set aside.

Take leftover chicken tikka and shred it in a bowl.

Now add prepared pakora batter and mix well.

In wok,heat cooking oil,take a mixture and fry pakora until golden brown.

In leftover aloo matar gajar,add boiled macaroni and mix well.

Now add prepared pakora batter and mix well.

In wok,heat cooking oil,take a mixture and fry pakora until golden brown.

From leftover aloo salan,separates potatoes in a bowl,wash with water and pat dry with kitchen towel.

Mash potatoes with masher then add cheddar cheese,black pepper powder and mix well.

Take a mixture and makes 11-12 balls of equal sizes.

Now dip balls into prepared pakora batter.

In wok,heat cooking oil,take a mixture and fry balls until golden brown.

In bowl,add leftover mince,black pepper powder,butter and mix well.

Cut boiled eggs into two halves and remove egg yolks.

Now stuffed boiled eggs with mince filling and dip into prepared pakora batter.

In wok,heat cooking oil,take a mixture and fry until golden brown.

Recipe By: Uzma Fakhar

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