By Shaheen Jafri
Ingredient :
2-3 - potato , peeled and cubed
1 cup - gobi, cut into pieces
1 cup - capsicum, cut into pieces
1 cup – Besan
½ tsp – cumin seeds, roasted and crushed
¼ tsp – turmeric powder
Salt to taste
½ tsp – red chili powder
¼ tsp – baking powder
¼ tsp – amchur powder
Oil
Lemon Juice
Chaat Masala
2-3 - potato , peeled and cubed
1 cup - gobi, cut into pieces
1 cup - capsicum, cut into pieces
1 cup – Besan
½ tsp – cumin seeds, roasted and crushed
¼ tsp – turmeric powder
Salt to taste
½ tsp – red chili powder
¼ tsp – baking powder
¼ tsp – amchur powder
Oil
Lemon Juice
Chaat Masala
Method :
In a bowl combine besan , roasted cumin seeds, turmeric powder, red chilli powder, baking powder, amchur powder and salt with water. Mix well.
Mixture should be thick enough to make pakoras.
In another bowl mix cubed potato, gobi pieces, capsicum pieces, a pinch of salt and lemon juice. keep aside.
Heat oil in a wok , dip pair of vegetables in the besan paste and fry it.
Fry pakora until golden and crisp.
Drain on kitchen paper to remove excess oil.
Squeeze lemon juice and sprinkle chaat masala over pakoras and toss well.
Serve hot with green chutney or sauce.
Mixture should be thick enough to make pakoras.
In another bowl mix cubed potato, gobi pieces, capsicum pieces, a pinch of salt and lemon juice. keep aside.
Heat oil in a wok , dip pair of vegetables in the besan paste and fry it.
Fry pakora until golden and crisp.
Drain on kitchen paper to remove excess oil.
Squeeze lemon juice and sprinkle chaat masala over pakoras and toss well.
Serve hot with green chutney or sauce.
