How to make Peanut Pakora-SK Khazana -
Enjoy these crunchy pakore when it is raining heavily
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Roasted peanuts (भुनी हुई मूंगफली), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Peanut Pakora-SK Khazana checkout Peanut Tikki, Moongphali Ki Tikki, Moongphali Aloo Chaat, Peanut Raisin Bar . You can also find more Snacks and Starters recipes like Veggie Burger Special Onion Adai Crunchy Paneer Pakora Chicken Bao - SK Khazana
Peanut Pakora-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peanut Pakora-SK Khazana Recipe
Roasted peanuts 3/4 cup
Gram flour (besan) 1 cup
Garam masala powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Baking soda 1/4 teaspoon
Rice flour 1 tablespoon
Spinach shredded 1/2 cup
Oil to deep fry
Sweet tamarind chutney to serve
Green chutney to serve
Method
Step 1
Coarsely crush peanuts.
Step 2
Take gram flour in a mixing bowl, add garam masala powder, turmeric powder, chilli powder, salt, baking soda, rice flour, spinach and coarsely crushed peanuts and sufficient water and mix to make a batter of dropping consistency.
Step 3
Heat sufficient oil in a kadai. Drop in portions of batter and deep-fry till golden brown. Drain on absorbent paper.
Step 4
Serve hot with sweet tamarind chutney and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
