With the monsoon season just around the corner, pakoras are the perfect snacks to munch amid the pitter patter and cool breeze. To pair with your evening cup of chai, here’s how you can make palak ...

Marinate the chicken with ginger-garlic paste. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. 7. Repeat with the remaining chicken pieces, draining excess oil ...

Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch. More Corn Dishes Grace Parisi a former senior test kitchen editor for Food ...

One cup moong dal, one-fourth cup water, three tbsp rice flour, two green chilli, one inch ginger, two tbsp onion, two tbsp coriander, one tsp jeera/cumin, half tsp salt, one-fourth tsp baking ...

Golden brown conch fritters are tender and packed with ocean-fresh flavor, and taste especially great when served with a delectably tangy dipping sauce. Conch fritters are fried treats enjoyed in ...

Kanda bhaji (onion fritters) Crispy and deep-fried onion fritters spiced with turmeric and chilli, Kanda Bhaji is a monsoon classic. It tastes best when served hot with chutney and a steaming cup of ...

For the fritters, Graeme says it's important ... the advantage of that is it makes the pakoras crispier." Pakoras can deep or shallow fried using vegetable oil. Graeme prefers sunflower or soya ...

The dining scene here is having a moment, whether it’s outstanding pizza, fiery Ethiopian fried chicken or French inflected cuisine that feels like a cozy dinner party. Marc Vetri opened the ...