How to make Royapetta Pakoras -

Brinjal and potato pakoras.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Brinjal (बैंगन)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Royapetta Pakoras checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Prawn Bruschetta With Lemony Fennel Salad, Toad in a Hole, Chicken Cheese Pops, Potato Tater Cakes.

Royapetta Pakoras

Royapetta Pakoras Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Royapetta Pakoras Recipe

  • Potatoes 2 medium

  • Brinjal 1 medium

  • Aubergines/brinjals round 1 large

  • FOR BATTER

  • Gram flour (besan) 225 grams

  • Baking powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 2 teaspoons

  • Salt to taste

  • Yogurt 2 tablespoons

  • Oil to deep fry

Method

Step 1

To prepare batter, mix all the dry ingredients in a bowl. Slowly beat in the yogurt, then a cup of water to form a thick, smooth batter.

Step 2

Beat it well and allow to stand for at least half an hour. Peel and wash potatoes and onion. Cut into two-millimeter thick roundels. Wash and cut aubergine into two-millimeter thick slices.

Step 3

Heat sufficient oil in a kadai. Beat the batter lightly. Dip each roundel of vegetable in the batter to coat lightly and deep fry until golden brown. Drain onto an absorbent paper. Serve hot with coconut or mint chutney.

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MasterChef Sanjeev Kapoor

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.