Directions
Ingredients
For Pakora
Besan(gram flour) – 1½ cups
Salt – to taste
Ajwain(carom seeds) – 1-2tsp
Turmeric – 1tsp
Chilli Powder – 2tsp
Green chilli (chopped) – 1no
Ginger chopped – 1tbsp
Water – 1½ cup
Onion (medium) – 2 nos
Green chilli (long & thick) – 3nos
Chaat masala – to sprinkle
Potato (medium) – 2nos
Spinach leaves – handful
Oil – for deep frying
Note – keep a little chilli powder & besan for dusting.
For Masala Chai
Water – 2cups
Cardamom – 3nos
Peppercorn – 2nos
Fennel seeds – 2tsp
Cinnamon – 1 small piece
Tea leaves – 2 tbsp
Sugar – 4tsp
Milk – ½ cup (approx)
Steps
|
1
Done
|
In a bowl mix together besan salt, ajwain, turmeric, chilli powder, green chilli, ginger and water. Whisk it well and keep aside. Peel and cut roundels of onions about ½ cm thick. Pull out the rings of onions and keep aside. Wash and thinly slice the potatoes, slit the green chillies and scrape off the seeds inside, sprinkle chaat masala inside it and keep aside. |
|
2
Done
|
Wash and pat dry the spinach leaves. Heat oil in a deep pan to a medium hot. Season all the veggies lightly with some salt and chilli powder. One by one dip the veggies to lightly coat the batter on them and deep fry in hot oil. Turn them over after a minute and take them out on an absorbent paper while they are still half cooked. |
|
3
Done
|
Wait for 2-3 mins and then fry them again in hot oil till the outside is browned. Remove, sprinkle chaat masala and serve hot. |
|
4
Done
|
For masala chai pound all the spices together. Pour water in a saucepan along with spices and bring to a boil. Lower heat and add tea leaves. Let it boil for a minute, add sugar and milk. Let it come to a boil and simmer it for another 2 mins. |
|
5
Done
|
Remove, strain and pour into tea glasses or cups and serve. |
