For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables ...

For the tomato chutney, preheat oven to 160˚C. Place the tomatoes on a baking paper-lined tray and roast for 45 minutes-1 hour, or until very tender and a deep red colour. Remove the skins, place ...

Heat the required amount of oil in a pan for frying. Take the chopped vegetables of your choice, dip and coat them evenly in the prepared batter. Carefully place the coated vegetables into the hot ...

Thind Pakora House serves paneer (cheese) pakora, gobi (cauliflower) pakora, bread pakora, mixed vegetable pakora, fish pakora, hot fish pakora, chicken pakora and hot chicken pakora. A “veg combo” ...

Alu Parathas (Potato-Stuffed Griddle Breads) and Pakoras (Spiced Vegetable Fritters). Test cook Erin McMurrer makes host Julia Collin Davison Alu Parathas (Punjabi Potato-Stuffed Griddle Breads).

Eating healthy is key to our overall health, and one of the most nutritious vegetables that can help us stay healthy during the monsoon season is kakora. Native to India and also known as amaranth ...

The butter chicken was delicious and slightly spicier than its India counterpart, but our favorite was the vegetable Pakora — a mixture of vegetables fried in chickpea flour batter. Served with ...

It is the binding ingredient in hot and crispy pakoras: vegetable fritters eaten across Pakistan, India, and Bangladesh. I often make them with Swiss chard, which became the inspiration for this ...