Pakistan – Traditional Palak (Spinach) Pakora and Baingan (Eggplant) Pakora with Tamarind Sauce

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by Shafaq Aziz

Introduction

The best and popular snack in Pakistan is pakoras. Lahore is a famous place to eat pakoras. Pakora is a combination of gram flour, vegetables and some spices. You can put whatever vegetables you like in pakora. This is a bit size snack and easy to eat. Street food are full with this yummy snack in winter. This yummy snack is prepared by adding gram flour, salt, red chili, different vegetables, green chili etc. No Pakistani Iftari is complete without pakoras. Restaurant serve this with different types of sauces like:

  • tamarind sauce
  • mint sauce
  • green chili sauce
  • dry apricot sauce
  • yougart and coriander sauce etc.

The name of pokara are derived from sanskrit. You can serve this snack at parties, Iftari in Ramzan, wedding etc.It is crispy from outside soft from inside. You can have this yummy snack with evening tea. This is the specialty of street foods. The smoky, salty, spicy aroma makes it special. The street vendors sell this yummy snack in winters at roadside. There are different types of names of pakora.

  • Pikoda
  • pakodi
  • ponako
  • phuluri

Imli ki chutney (tamarind sauce) is the main part of the pakora platter. There are many types of sauce but people prefer tamarind sauce to eat with pakora the spicy pakoras and sour tamarind sauce goes very well together.Some people also like yougart dip but sour sauce is very yummy. The recipe of pakora and sauce is very simple.

Ingredients for making spinach pakora

  • Gram flour 350 g
  • warm water 1/2 cup
  • red chili 2 tbsp
  • salt 1 tbsp
  • spinach (chopped) 200 g
  • turmeric 1tsp
  • oil 2 tbsp
  • green chili (chopped) 4
  • cumin 1 tsp
  • coriander 2 tsp

Method of cooking

Step 1

Take a large bowl and add gram flour and spinach and mix well.Now add water, red chili, salt, turmeric and coriander and mix well.Now take a pan and turn the flame low add green chili, cumin and oil in the pan and saute until dark brown.Now add this in the bowl and mix well.

Step 2

Take a karahi and turn the heat high and add 3 cups of oil in the karahi when the oil is heated take a big spoon of the paora batter and put in the oil.Fry for 15 to 25 minutes until golden brown.Now take a plate and place the pakora in the plate.Spinach pakora is ready.

Ingredients for making eggplant pakora

  • Eggplant 3 medium size (thin sliced)
  • gram flour 2 cups
  • green coriander (chopped) 1 tbsp
  • green chili (chopped) 1 tbsp
  • ginger paste 1 tsp
  • red chili 3 tbsp
  • salt 2 tbsp
  • cumin 2 tsp

Method of cooking

Step 1

Take a large bowl and add gram flour, green coriander,green chili, ginger paste, red chili, salt,cumin and mix well.Cover it for 30 minutes.Take a karahi and turn the flame high.After 30 minutes give it a stir and add then coat a piece of eggplant in the batter and pour it in the heated oil and cook it for 10 to 15 minutes until golden brown.Now take a plate and put the pakoras in the plate and serve.Eggplant pakora is ready.

Ingredients for making tamarind sauce

  • Tamarind pulp 1 cup (seedless)
  • sugar 2 tbsp
  • salt 3 pinches
  • red chili 1 tsp
  • cumin 1 tsp (roasted)
  • Vinegar 1 tsp
  • coriander 1 tsp

Method of cooking

Step 1

Take a pan turn the heat low and add the tamarind pulp, sugar and red chili and cook for 10 minutes.now add cumin, vinegar, coriander, salt and 1 cup of water.and again cook for 15 to 20 minutes until thick consistency.Now take a bowl and add this yummy sauce into the bowl and serve with pakoras.

  • Calories 870
  • fat 40.6 g
  • fiber 10.9
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