So you is perhaps making ready Ash Gourd Pocket Pakora recipes for your loved ones however this tips may be useful.
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We hope you got insight from reading it, now let’s go back to ash gourd pocket pakora recipe. To make ash gourd pocket pakora you only need 20 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Ash Gourd Pocket Pakora:
- Take 1/2 Ash Gourd sliced
- Prepare 1/2 cup coconut scraped
- Prepare 1 tbsp sesame seed paste
- Provide 1/2 tsp ginger paste
- You need 2-3 green chillies chopped finely
- Prepare 1/4 tsp kalonji
- Provide To taste salt and sugar
- Get 2 tsp refined oil
- Prepare For batter:
- Take 1/2 cup gramflour
- Prepare 2 tbsp cornflour
- Get 1 tbsp rice flour
- Get 1/4 tsp baking soda
- Provide 1.5 tbsp warm oil
- You need 1/4 tsp kalonji
- Prepare 1/4 tsp turmeric
- Prepare 1/4 tsp red chilli powder
- Take 2 green chillies chopped finely
- Provide To taste salt and sugar
- Prepare As needed oil for deep frying
Instructions to make Ash Gourd Pocket Pakora:
- Slit ash gourd lengthwise into half.Take half of ash gourd and slice into thick semicircles.Slit halfway in the middle and create a pocket.Steam or parboil the pieces,but they should not lose their crispness.Remove from water and set aside.
- Scrape coconut and make a paste of sesame seeds.Heat 2 tsp oil and sprinkle kalonji.Add the coconut sesame paste and ginger paste.Add chopped green chillies and salt and sugar to taste.Fry till a dry lump is formed.Cool and stuff a pebble sized stuffing in the slit ash gourd pockets.
- Add gramflour,maida,cornflour and rice flour in a bowl.Add baking soda,turmeric and red chilli powder,chopped green chillies,kalonji, warm oil,salt and sugar to taste.Add water gradually to make a thick batter of pouring consistency.Heat oil and dip the stuffed ash gourd pockets in this batter and fry in medium flame till crisp.
- Serve hot and delicious ash gourd pocket pakora in lunch or dinner with dal and steaming hot rice or serve as an appetizer with tomato sauce or coconut chutney.
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