Fresh Fenugreek Pakora Fritters With Pomegranate Seeds Recipes

Steps:

• 1. Prepare the chaat masala and ginger-garlic paste. Then prepare the basic batter. Mix in the cilantro, garlic paste, ajwain seeds, and red pepper flakes. Add the eggplant slices to the batter.2. Heat the peanut and mustard oils and fry the eggplant slices as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.VARIATION: Try this batter with 25 to 30 slices of zucchini, opo squash, or any other summer squash.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the ginger-garlic paste. Then place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the chicken is tender and all the water has been absorbed, 15 to 20 minutes. If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry. Let cool, remove the bones and cut into smaller pieces, if you wish.2. Meanwhile, prepare the chaat masala and the dry-roasted cumin seeds. Then, prepare the basic batter, and mix in the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.3. Add the chicken to the batter. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer to a platter, sprinkle with the roasted cumin and chaat masala.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the chaat masala. Put the chopped fenugreek leaves in a bowl and add all the other ingredients, except the oil and chaat masala and mix well to make a semi-thick mixture, and set aside, about 20 minutes. Do not add any water the washed leaves will be moist and the salt and spices will cause them to release more.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).. Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture into the hot oil and fry as directed in the box. Transfer all the pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.