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Before you jump to Ash Gourd Pocket Pakora recipe, you may want to read this short interesting healthy tips about What Are The Positives Of Consuming Superfoods?.
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We hope you got insight from reading it, now let’s go back to ash gourd pocket pakora recipe. You can cook ash gourd pocket pakora using 20 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Ash Gourd Pocket Pakora:
- You need 1/2 of Ash Gourd sliced.
- Use 1/2 cup of coconut scraped.
- You need 1 tbsp of sesame seed paste.
- Get 1/2 tsp of ginger paste.
- Provide 2-3 of green chillies chopped finely.
- You need 1/4 tsp of kalonji.
- Provide To taste of salt and sugar.
- Prepare 2 tsp of refined oil.
- Get of For batter:.
- Use 1/2 cup of gramflour.
- You need 2 tbsp of cornflour.
- Get 1 tbsp of rice flour.
- Provide 1/4 tsp of baking soda.
- Use 1.5 tbsp of warm oil.
- Use 1/4 tsp of kalonji.
- Get 1/4 tsp of turmeric.
- Get 1/4 tsp of red chilli powder.
- Prepare 2 of green chillies chopped finely.
- Get To taste of salt and sugar.
- Provide As needed of 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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