 When it comes to Pakoras, or Gram Flour Fritters, essentially anything can be used to make them. Here I am sharing a recipe of another family favorite, Anday ka Pakoray(Egg Pakoras). We basically take boiled eggs and dip them into a gram flour batter. Then the eggs are deep fried to a golden brown color. You wouldn't think to make pakoras using eggs, but they are simply delicious, as is anything deep fried! This simple recipe is easy to make and another must for Ramadan Iftars. Enjoy! Ingredients 6 hard-boiled eggs 1 cup gram flour 1 tsp red chili powder 1/4 tsp turmeric 1/2 tsp salt 1/2 tsp cumin powder 1/4 tsp ground black pepper 1/4 tsp baking soda 1/2 cup water oil for frying Method 1. Prepare the batter by mixing the gram flour, red chili powder, cumin powder, turmeric, black pepper and salt in bowl. Add the water and whisk into a smooth paste. Add a tsp or two more water if it seems to thick. Allow to rest for about 30 minutes. 2. Take the hard-boiled eggs and cut in half. 3. Heat oil in a frying pan. 4. Using a fork, take a piece of egg and carefully dip it into the batter. Coating it all around. Now take the egg and place into the hot oil. Fry until both sides are a nice golden brown color. Keep on medium low heat because the egg will splatter sometimes. Serve hot with Tomato Chili Sauce or Mint Chutney
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 Fruit Chaat is essentially a fruit salad seasoned with spices such as salt, black pepper, and chaat masala. Chaat masala is a spice mixture typically consisting of cumin, dried mango powder, and black salt. The addition of these spices makes for a refreshing and delicious fruit salad that is perfect for hot summer days or after a long day of fasting in Ramadan. If you are looking for something refreshing, tangy and spicy, this is a must try! Ingredients I have listed my go-to list of fruits for this salad, but it can be substituted with any fruit of your choice. One Banana 2 Apples 1 Pear 1 1/2 cups grapes 2 navel oranges optional additions/substitutions: peach, plum, canteloupe, strawberries, or mango Spices: 1/2 tsp salt 1 tbsp sugar 1/4 tsp ground black pepper 1/2 tsp chaat masala 1/2 tsp chili-lime seasoning(such as the Tagin or Traders Joe brand) 1 tsp lemon juice/orange juice(either one is fine) Method: 1. Wash and chop all the fruits and place in a mixing bowl. 2. Add all the spices and mix together. Chill and serve! Tip: If you are serving later in the day, I would hold off on adding the banana until just before you serve. That way the banana does not brown.  Hyderabadi Dahi Badey are a must for iftar during Ramadan. Dahi Badey are a common South Asian dish, typically consisting of fritters, or pakoras(made using either gram flour or lentil) and yogurt. What makes it Hyderabadi is the addition of the 'bagaar' or 'tadka' of cumin seeds, mustard seeds, curry leaves, turmeric and dry red peppers. As mentioned, this dish can be made with either gram flour pakoras or lentil pakoras. We prefer the gram flour pakoras in our home, so this recipe will be made using that, for now! Ingredients For the Pakoras: 1 cup gram flour(besan) 1 tsp salt 1 tsp red pepper powder 1/4 tsp turmeric 1 tsp baking powder 1/2 cup water oil for frying For the Yogurt: 2 cups plain yogurt 3 cups water 1 tsp ginger-garlic paste 1 tsp salt 1 tbsp finely chopped green chilis Bagaar: 1 tsp cumin seeds 1 tsp mustard seeds 3-4 whole dry red chilis 2 sprigs curry leaves pinch of turmeric 2 tbsp oil Method 1. In a bowl, prepare the batter by whisking all the ingredients for the pakoras together. The batter should be smooth and similar to the consistency of pancake batter, not very thick. If the batter is too thick, they will not fry properly and also will not absorb the yogurt. So, if you need more water, be sure to add it to get the right consistency. Let sit for about 30 minutes. 2. Heat oil in a frying pan on medium heat. 3. Take about one tablespoon of batter and slowly pour the batter into the oil. You will see the fritter forming immediately. Fry until golden on both sides. Continue until all the batter is finished. Keep aside on a lined plate to allow the excess oil to soak up. 4. In a separate bowl, whisk together the yogurt, water, ginger-garlic paste, salt, and green chilis until smooth and no lumps remain in the yogurt. 5. Place the pakoras in a serving dish and pour the yogurt mixture over them. Allow to rest for about an hour, so the pakoras can soak up the yogurt. 6. In a small pan, prepare the bagaar by heating about 2 tbsp oil on low heat. Slowly add the mustard seeds and cumin seeds. Once its starts splattering slightly, add the curry leaves, red peppers, and turmeric. Rest for a few minutes and pour over the yogurt. Serve at room temperature and enjoy! |
