Mixed Pakora Platter by Zubaida Tariq

Ingredients:

Mirch Bharay Pakoray:

• Green chilies (large) 8
• Mint leaves (finely chopped) 1 bunch
• Coriander leaves (finely chopped) 1 bunch
• Egg 1
• Gram flour 1 cup
• Tamarind pulp 1/2 cup
• Yogurt 1 tsp
• Red pepper (crushed) 1 tsp
• Cumin 1/2 tbsp
• Oil as required
• Salt to taste

Palak Pakoray:

• Spinach leaves 10-12
• Turmeric 1/2 tsp
• Gram Flour 1 cup
• Egg 1
• Green chilies 2-3
• Yogurt 1 tsp
• Cumin (roasted & ground) 1 tsp
• Red pepper (crushed) 1 tbsp
• Salt to taste
• Soda bi carb 1/2 tsp
• Oil (for frying) as required

Payaaz Pakoray:

• Gram flour 1 cup
• Egg 1
• Onion 2
• Garlic (unpeeled) 2 cloves
• Button red chilies 3
• Green chilies 4
• Soda bi crab a pinch
• Yogurt 1 tsp
• Tamarind pulp 1 tbsp
• Oil as required
• Salt to taste

Method:

1. For mirch bharay pakoray: Mix egg, salt and yogurt in gram flour and make thick batter with lukewarm water.
2. Now mix coriander leaves, cumin and mint leaves and grind in chopper.
3. Then mix salt and tamarind pulp.
4. Then mark cuts on green chilies and fill chutney.
5. Now soak in gram flour and deep fry in oil.
6. When golden brown, take it out and serve with tamarind chutney.
7. For palak pakoray: Wash spinach and soak with tamarind.
8. Then take it out and keep whole.
9. Now strain gram flour in bowl.
10. Then mix soda, egg and yogurt.
11. Now dissolve with lukewarm water nicely.
12. Then add red pepper, cumin, green chilies and salt.
13. Now dip each leaves in gram flour and deep fry it.
14. When golden brown, take it out and serve with chili sauce.
15. For payaaz pakoray: Mix green chilies, red chilies and garlic and grind chutney.
16. Now add onion, gram flour, egg, salt, yogurt and soda.
17. Then fry onion pakoray in oil until golden brown.
18. Then take it out and serve hot with mint and tamarind chutney.