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Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent.They are sold by street vendors and served in restaurants across South Asia. [5] They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
Bread pakora is an Indian fried snack (pakora or fritter). It is also known as bread bhaji (or bajji). A common street food, it is made from bread slices, gram flour, and spices among other ingredients. [1] [2] The snack is prepared by dipping triangular bread slices in a spicy gram flour batter and frying them. [3] Stuffing such as mashed ...
Steamed rice noodles or vermicelli with Ground rice: Vegetarian Idli: Steamed cake of fermented rice and pulse flour. Rice, urad dal: Vegetarian Indian omelette: Egg omelette or veg omelette: Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil ...
The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay leaf , licorice root , sand ginger , and star anise .
Prepared from a rice flour, ground nuts, salt, onion garlic paste etc. the mixture is made into atta and then stuck to a tawa in a circle shape and toasted until golden. It is traditionally enjoyed as a dish in Telangana state. [63] Sev mamra: A mixture of spicy dry ingredients such as puffed rice, savoury noodles (sev) and peanuts. It is ...
The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch. [4]
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba [17] or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (tempura udon).
A thick batter is made of gram flour, chili powder, cumin, salt, yogurt and lemon juice. The meat is shaped into balls, coated with the batter and then deep fried in oil. [ 12 ] The pakora is fried for 3–4 minutes, and is ready when the batter is crisp and golden.