Pakoray, a popular snack, has its origins deeply embedded in the culinary traditions of the Indian subcontinent. This crispy and flavorful delight is believed to have originated in the region of Punjab, which spans parts of present-day India and Pakistan. The dish gained popularity due to its simplicity, versatility, and irresistible taste. Today, pakoras are enjoyed across all the South Asian countries, especially during monsoon seasons and as a popular street food, representing the rich cultural heritage of Punjab.
- Ingredients
- Gram flour: 2 cups
- Spinach: 2 cups
- Potatoes: 1kg
- Salt: 1 tablespoon
- Red chilli powder: 1 tablespoon
- Garam masala: 1 tablespoon
- Dry coriander powder: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Onion: 1
- Egg: 2
Steps to follow:
- In a bowl break 2 eggs and beat them.
- Then add all the dry spices to it.
- Then at spinach and gram flour to it and give it a good mix.
- Take oil in a pan and heat it.
- Fry pakoras (fritters) one by one.
Serving:
Serve with ketchup or raita.
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