5 Best Non-Vegetarian Pakoda Recipes You Must Try At Home

5 Best Non-Vegetarian Pakoda Recipes

5 Best Non-Vegetarian Pakoda Recipes – Who doesn’t look forward to the weekend? Saturday and Sunday provide us with the opportunity to unwind, take a rest, and eat whatever we want. Foodies like experimenting with new dishes on the weekends because we finally have time to satisfy our wants and desires. The weekend’s guilty pleasure is usually something juicy and crunchy, so we gravitate towards deep-fried foods like pakodas! While pakoda is commonly associated with tea, several variants of this classic are frequently relished during special events like as get-togethers and celebrations. With this in mind, we discovered recipes for some of the most delectable non-vegetarian pakoda. You may create these delectable treats as a weekend treat.

5 Juicy And Crispy Non-Veg Pakoda You Must Try : 5 Best Non-Vegetarian Pakoda Recipes

1. Chicken Pakoda Recipe

This traditional Indian snack is ideal for the monsoon season and goes well with a cup of hot chai. Chicken pakoras are produced with marinated pieces of chicken that are deep-fried after being dipped in a spicy batter. Dip options include ketchup, yoghurt dip, and mint chutney.

Ingredients of Chicken Pakoda

  • 1/2 tsp chicken (boneless)
  • to taste salt
  • 1 tsp ginger garlic paste
  • 2 cups gram flour (besan)
  • 1 tsp red chilli flakes
  • 1 tsp cumin seeds (crushed)
  • 1 tsp coriander seeds (crushed)
  • 1 tsp chicken powder
  • 1 tsp dried mango powder (amchoor)
  • 2 tsp anardana
  • A pinch of baking soda
  • 2 tbsp green coriander, chopped
  • 2 tbsp mint leaves, chopped
  • 8 tbsp oil

HOW TO MAKE IT

1. Marinate the chicken in salt and ginger-garlic mixture for 10 minutes.

2.Combine the remaining ingredients in a separate dish.

3.Add water to the batter to make it.

4.Dip the chicken pieces in the batter and deep fried them.

5.Serve with green chutney if desired.

2. Fish Pakoda Recipe

Biting into a fish pakoda is a real treat! They have a crispy exterior and a soft and juicy inside. Just marinate boneless fish and immerse it in besan batter before frying till the pakoda is crispy.

Ingredients of Fish Pakora

  • 500 gm fish – filleted and cut into desired sized pieces
  • For marination:
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • For the batter:
  • 200 gm gram flour
  • Water
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp crushed cumin
  • 1 tsp salt
  • 1/4 tsp soda bi-carbonate
  • Oil for deep frying
  • Chaat masala

HOW TO MAKE IT

1. Marinate the fish for 15 minutes in the lemon juice and salt, then wash and dry in a strainer.

2. Combine water, flour, red chilli powder, cumin, turmeric, salt, and soda bicarbonate to make a thick batter.

3. Deep fried each slice after coating with batter.

4.Serve with ketchup or chutney and sprinkled with chaat masala.

3. Prawn Pakoda Recipe

Prawn fans will fall in love with this crunchy nibble. The shrimp flavours complement the pakoda, making these prawn pakodas a party favourite for seafood fans.

Ingredients of Prawn Pakoda

  • 250 gms prawns – cleaned and mixed
  • For mixing:
  • 2 tsp salt
  • 1 Tbsp water
  • 1 cup – chick-pea flour
  • 1 tsp garlic paste
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper
  • 1 tsp finely green chillies – chopped
  • 1 Tbsp finely coriander leaves – chopped
  • 1 tsp dried mango powder
  • 2 cups water approximately
  • Oil for deep frying

HOW TO MAKE IT

1. Thoroughly drain the prawns.

2.Combine the flour, garlic, salt, pepper, chilies, coriander, and mango powder in a blender with enough water to make a smooth paste.

3.Add enough water to get a pouring consistency (when lifted in a spoon and dropped, it should fall in a continuous smooth stream).

4.Heat the oil in a kadahi till a drop of batter poured in it rises immediately.

5.Dip the prawns in the batter before dropping them into the heated oil.

6.Fry till very light brown over medium heat.

7.Remove with a slotted spoon and set aside.

8.When ready to serve, reheat the oil over high heat and cook until golden brown.

9.Remove from oil and drain on absorbent paper before serving with chutney or ketchup.

4. Egg Pakoda Recipe

Pakodas may now be made from eggs! This recipe yields a delectable pakoda with a masaledaar aloo-egg yolk combination in the centre. The eggs are then dipped in besan batter and deep-fried till crisp.

Ingredients of Egg Potato Pakoda Recipe

  • 3 Pieces Boiled eggs
  • 1 cup Gram flour
  • 2-3 tbsp Corn flour
  • 1 medium Boiled Potato (grated)
  • to taste Salt
  • 1 tbsp Cumin Powder
  • 2 pieces Green Chillies (chopped)
  • 1/2 to taste Red Chilli
  • 1/2 tsp Turmeric Powder
  • 1 tsp Chaat masala
  • 1/2 tsp Garam masala powder

HOW TO MAKE IT

1.Combine gramme flour, corn flour, salt, red chilli powder to taste, turmeric powder, and 1⁄2 tsp cumin powder to make a smooth batter.

2.Slice boiled eggs in half. Scoop out and crush the egg yolks. Mix in the grated potato.

3.To the egg yolk and potato combination, add salt, red chilli powder, green chilli powder, 1/2 tsp cumin powder, chaat masala, and garam masala powder.

4.Scoop this mixture back into the hollow of the cooked egg whites. Firmly press.

5.Fry the filled eggs in besan batter.

5. Chicken Laccha Pakoda Recipe

Chicken laccha pakora is the quintessential chai-time snack, with flavorful chicken chunks soaked in besan mix and deep-fried till golden brown. To give the pakoda mixture the ‘laccha’ texture, shredded potato is added.

Ingredients of Chicken Laccha Pakora

  • 250 gms Boneless Chicken
  • 2 tbsp Gram flour
  • 2 tbsp All Purpose Flour
  • 2 tbsp Cornflour
  • 1/4 tsp Turmeric Powder
  • 1/2 tbsp Red Chilli Powder
  • to taste Salt
  • 1/2 tsp Garam Masala
  • 3 tsp Lemon Juice
  • 1 tbsp Ginger Garlic Paste
  • 500 gram Shredded potato or thin sliced potato
  • 1 tsp Black pepper
  • 1 tsp Garlic powder

HOW TO MAKE IT

1. Begin by cleaning the boneless chicken parts and cutting them into little bite-sized cubes.

2.Merge the chicken pieces in gramflour (besan), refined flour, cornflour, red chilli powder, salt, and black pepper.

3.Combine everything and coat the chicken pieces well. Set aside some time for this.

4.To create the laccha, peel a large potato, wash it, and wipe it dry with a kitchen towel.

5.Combine all of the shredded potatoes in a basin with the refined flour, red chilli powder, black pepper, garlic powder, and salt. Let aside for about 10 minutes to allow the potato to lose its water.

6.In a big wok, heat the oil for deep frying until it is medium hot.

Taste these crispy non-veg pakodas and let us know which one is your favourite in the comments section.

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