Who can resist frying in an Indian kitchen? We all keep frying our way on daily basis, disregarding the noise about MUFA , PUFA and such health warnings. The good thing about lockdown is, it made me fine-tune few recipes by removing routine errors of some common fried food. So I learned to make crisp, blisterfree covering of samosa/ potato kachori. A plate of piping hot onion pakoda is a must on a rainy day! An earlier picture of the 'Lilva' kachori as the winters in Gujarat can not pass without having it. Additionally, posted here are Moong pakoras, Poha cutlets and fried rawa tikki with green peas filing.
But guess what, that's not the best part..The best part is, I lost around 5 kg during those long lockdown months while frying all this!
A note to remember: Add a bit of ground Whole coriander, saunf and black pepper to the moong pakoda and enjoy the immensely enhanced flavour.
This section seems to be most tempting 👍
ReplyDelete