During this blessed month of Ramadan, Pakoras are a popular snack at Iftar time. Through out the day (for about eighteen hours) we resist our temptation. There may not be a better feeling in the world than that of breaking your fast with deadly Irani dates, scrumptious pakoras and the divine taste of chilled water. My sister Nataliya gave me this Prawn pakora recipe some time back. I really enjoyed making them in the English weather specially during Ramadan, rainy days or while entertaining guests. Today I’m sharing two recipes from my tried out collection on this blog.
Prawn Pakoras
Ingredients
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Cooking oil – 1/2 cup
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Cooked and peeled prawns – 300 g (I have only used small sized ones)
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Salt – to taste
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Gram Flour (Besan) – 1/2 cup
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Coriander or Mint Leaves finely cut – 2 tablespoon
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Crushed red chili – 1/2 teaspoon
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Red chili powder – 1/2 teaspoon
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Chopped ginger – 1” piece
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Chopped green chilies – 2
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Garlic paste – 1/2 teaspoon
Method
- Make a paste of all ingredients in 1/2 cup of water except for prawns and oil
- Mix the paste with a fork till its smooth. Add more water till suitable consistency is achieved
- Dip prawns into this paste and fry them
- If you also use small sized prawns, then mix them in the paste and use a spoon to insert them into the frying pan
- Heat the oil and deep fry Pakoras in the oil till they are golden brown in color
- Take them out on a tissue paper and dab to remove access oil
- Sprinkle Chaat masala and serve them hot with ketchup
Aloo Pakoras
Ingredients
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Cooking Oil – 1/2 cup
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Gram Flour/Besan – 1 cup
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Potatoes – 8-10 small. very thinly sliced
- Knorr Chicken cube – 1
- Corriander leaves (finely cut) – 1 cup
- Cumin seeds/zeera – 1 teaspoon
- Salt – 1/2 teaspoon or to taste
- Red chilly powder – 1/2 teaspoon
- Crushed red chilies – 1/2 teaspoon
- Ginger & Garlic paste – 1 teaspoon
Method
- In a cup, put chicken cube and add boiling water. Stir it till the cube dissolves fully
- Mix all ingredients except oil and chicken cube in a big bowl
- Add chicken stock from the cup into the mixing bowl and mix till the desired smooth consistency is achieved
- Note that chicken stock is already salty so don’t put more than 1/2 teaspoon saperately
- Dip the potatoes one by one into this mixture and fry them till they’re golden brown in color
- Put the pakoras on a newspaper or kitchen towel so all excess oil is removed
- Serve with tomato ketchup or tamarind chutney
- This recipe can also be used for bengan, palak or onion pakoras
Duas for breaking the fast
“O’ Allah! I fasted for You. In You do I believe, and with your provision (food) do I break my fast”“The thirst is gone, the veins are moistened and the reward is confirmed, if Allah wills”“O’ Allah, I ask You by your mercy, which encompasses all things that You forgive me”
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