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Pakoras (or fritters Pakistani style)


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Author Topic: Pakoras (or fritters Pakistani style)  (Read 156 times)
Zeynab
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« on: March 11, 2018, 02:06:32 pm »



All of those dips are great.  I usually have it with ketchup as most of us do mainly because it's the most convenient.  Ketchup is always readymade  Smiley  Pakoras taste nice with thickly whipped and well-seasoned yogurt-raita too.  But they really taste great with fresh coriander or dhania chutney, preparation of which might be a bit more cumbersome though.   Here's how I make this chutney:

Coriander leaves (removed from the stems), garlic & ginger pieces or if you already have garlic & ginger paste .. use a little of that, salt, some sugar, a little lemon juice, cumin powder and some water.  Put all of this in a blender to make a smooth paste. 


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Instead of lemon juice, some folks also use tamarind or imly water.  That too is good but again involves a little extra work of soaking the tamarind in water for a while.   Also, if you like it spicy, you can add a couple of chopped green chillies with all the blender stuff.   


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