Canned Fish Pakora Recipes

CANNED FISH PAKORA

Canned Fish Pakora image

This is my personal signature recipie only I have this one but I am willing to share it is a big hit in my house and hopefully it would be a big hit in yours too

Provided by shearbanno

Categories Pakistani

Time 51m

Yield 10 12, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 canned fish tuna salmon or 1 mackerel will do make sure it is in water
1/8 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon curry powder
1 tablespoon pommegrante seeds
1 teaspoon coriander seed
1/8 teaspoon salt
1 green chilies, either sarranos or 1 jalapeno, chopped
1 chopped onion
1/4 cup chickpea flour
1/4 cup water from the fish and additional water to make the batter
1/4 cup vegetable oil (for frying)

Steps:

First open the can of fish.
add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
when done take a slotted spoon a skimmer works even better.
Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.

Nutrition Facts : Calories 160.7, Fat 14.2, SaturatedFat 1.8, Sodium 79.9, Carbohydrate 7.4, Fiber 1.6, Sugar 2.4, Protein 1.9

PANEER PAKORA

Paneer Pakora image

Pakoras are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry (salan), as a main dish, pakora kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices. Pakoras are also encountered in Afghan cuisine. In china they are called pakoda.

Provided by Aparna Anurag

Categories Asian

Time 1h

Yield 15-20 peices, 4 serving(s)

Number Of Ingredients 12

Ingredients

14 -16 slices panir (Cottage cheese)
2 tablespoons yogurt
4 tablespoons cornstarch
1 teaspoon ginger paste
1 green chili pepper, minced
1/2 teaspoon salt
1 tablespoon cilantro, finely chopped (coriander leaves)
1/2 cup besan gram flour
1/2 teaspoon cumin seed
1/2 teaspoon salt, adjust to taste
1 pinch baking soda
1/4 cup water

Steps:

1. First marinate the paneer- in a mixing bowl add yogurt, corn starch, salt, ginger, green chili and cilantro and mix it well. This should be consistency of soft paste. Add paneer pieces and mix gently. All the pieces should be coated with yogurt mix. Set aside for an hour or more.
2. For batter mix besan, cumin seeds, salt and baking soda add water slowly to make a thick batter consistency of a paste.
3. Heat the oil in a frying pan over medium high heat. Frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color.
4. Dip the marinated paneer slices in the batter one at a time and slowly drop into the frying pan.
5. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
6. Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
7. Repeat this process. The crispy, delicious Paneer Pakoras are ready to serve.
8. Serve with chutney.

Nutrition Facts : Calories 85.4, Fat 1.1, SaturatedFat 0.2, Cholesterol 1, Sodium 610.6, Carbohydrate 15.6, Fiber 1.5, Sugar 2.2, Protein 3.1

SPINACH PAKORAS

Spinach Pakoras image

This is Bal Arneson's recipe with her usual healthier take on an Indian classic. The only difficult part about this recipe, is finding the chickpea flour,and fenugreek leaves.I found everything I needed in a local Indian specialty store-and by the way I now use the chick pea flower all of the time!! A $ saving time saving tip: Garam Masala is a mix of Indian Spices and very useful in Indian cooking.While the completely prepared Garma Masala is still tasty, Bal Arenson and many other Indian cooks recommend grinding and mixing your own for the true flavor punch!! But buying over different 10 Indian spices, some of them hard to find, can be expensive and time consuming for someone who doesn't cook Indian all the time! So I found a solution at the Indian food store: They have prepackaged bags of all the whole spices that go into Garam Masala.(Cost less the $ 2!!!) You just take it home and grind in you spice grinder and you get all the benefits of having home ground Garam with out spending all the money and Time!

Provided by cadiza

Categories Vegetable

Time 20m

Yield 20 pakoras, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups frozen spinach, thawed and water squeezed out
1/2 cup plain yogurt
1/2 cup red onion, finely chopped
1/2 cup chickpea flour
1 teaspoon fenugreek leaves
1 teaspoon garam masala
1 teaspoon ginger, powdered (optional)
1 teaspoon salt
2 tablespoons grapeseed oil
3 ounces mango chutney

Steps:

Mix all ingredients except oil and chutney together until well combined.
Form into small balls that are about half the size of a golf ball.
Put oil in a non stick skillet over medium high heat. Load the pan up with the pakoras, they can touch- but dont overcrowd!
Brown on all sides.
Serve with Mango Chutney( don't skip this part).

Nutrition Facts : Calories 134.8, Fat 8.6, SaturatedFat 1.4, Cholesterol 4, Sodium 615.5, Carbohydrate 10.5, Fiber 1.9, Sugar 3.6, Protein 4.3

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