Karachi is the place to be right now. It just keeps raining and the wind which blows after it is absolutely beautiful.
It starts off with dark clouds which cover the city after a major heat spell that very day. Then the sounds of thunder take over followed by big drops of water from the clouds. The children rush out of their homes and start screaming in excitement. It rains finally.
Then there are those who take to social media to post statuses, pictures, stories and tweets related to rainfall. Celebratory, no? Psst! Some saw a rainbow in Karachi today.
— Zoya Altaf (@zoya_altaf) July 19, 2017
Karachi, incredible rainbow right now – where is Rainbow Brite? pic.twitter.com/Bt5Q8jjKP4
— Alia Chughtai (@AliaChughtai) July 19, 2017
But with all the obvious comes the time to eat pakoray! And we thought that they would be eaten again next year in Ramadan. But there’s no rainy day without garam garam pakoray.
Here are all the pakora recipes you need in your life right now:
4 large Potatoes
2 cups Oil (for frying)
1 cup Besan (chickpea flour)
1/2 cup Water
1 teaspoon Red chili powder
2 teaspoons Cumin seeds
Salt (as per taste)
Add water to the besan. This ingredient does not mix easily in water, so you should add just a few tablespoons at a time to keep the batter smooth. Then add chilli powder, cumin seeds and salt. Mix these well. Slice the potatoes the way you like them. Heat the oil in a frying pan. Then dip one potato at a time in the batter. Make sure it is not runny or it won’t stick to the potato slices. Fry them until they get a good golden brown color. And they’re ready to serve with any chutney or sauces of your choice.
2 1/2 cups Spinach (chopped)
1 cup Onions (slices
2-3 Green chillies (chopped)
1/2 teaspoon Ginger-garlic paste
Handful of mint/coriander leaves
Salt (as per taste)
1 teaspoon Ajwain
1/4 cup Besan
2 tablespoons Rice flour
1/2 tsp Red chili powder
In a bowl, add chopped spinach, sliced onions, salt, coriander/mint leaves and green chilies. Then add ginger-garlic paste and red chili powder. Mix everything really well and let it rest for 10 minutes. Once this mixture releases moisture, add besan and rice flour. Mix well. Heat oil in a frying pan. Then with the help of a table spoon, drop the pakora batter into the pan and let it fry until golden brown. These pakoras are heavenly with chaat masala.
500 g Chicken, boneless
1/2 tsp Black pepper
1 tbsp Red chilli powder
1 Egg white
2 teaspoons Ginger garlic paste
3 tablespoons besan
1/2 teaspoon Coriander seeds (roasted, powder)
1 tablespoon Corn flour
1/2 teaspoon Garam masala
1/4 teaspoon Turmeric, powder
4 Curry leaves
3-4 Green chilies (vertically slit)
In a bowl, add boneless chicken pieces, salt, red chili powder and ginger garlic paste. Then add coriander seeds powder, garam masala and black pepper. Mix all the ingredients well. Add besan to it, along with corn flour and mix it well. Then add egg white. Mix it really well and marinate it for 5-10 minutes. Then take a pan, and heat oil in it. Once done, add the chicken pieces to it and deep fry them until they turn golden red on medium flame for 12 minutes. Add slit green chilies and curry leaves into the oil to create an aroma to the pakoras.