August 20, 2015

Gobi Pakora using leftover Tomato - Chilli chutney

One of my favorite part of cooking is giving makeover to my leftover recipes. It gives me, the immense joy of not wasting the food and creating something different. On those series, my recent makeover recipe was Gobi Pakora using leftover Tomato - Chilli chutney. I had just half a cup of chutney in my fridge, after using it for breakie which wouldn't had sufficient for next serving. So, used those spicy chutney in my bajji / pakora batter and prepared hot and tasty snack. As the chutney contains required amount of spicy, I did not add extra chilli powder to the batter. The garlic flavor and tangy flavor from chutney blended so well to give a flavorful and tasty pakoras.. This is a perfect evening snack to serve with any variety of chutney and Coffee / Tea. Instead of gobi, any veggies can also be used like Aubergine, zucchini, bread etc...

Ingredients :

10 - 15 Gobi / Cauliflower Florets
6 Tbsp Besan Flour
1 Tbsp Corn Flour
5 Tsp Tomato - Chilli chutney ( Add extra teaspoon for more spicy )
Salt to taste
Few Coriander leaves, finely chopped
Water, as needed
3 Green chillies, slitted for Garnishing
Few curry leaves, for Garnishing

Method :

Clean Gobi florets and boil it in a salted boiling water for 10 minutes. Do not over cook.

Drain and keep aside.

In a bowl, add besan flour followed by corn flour, Tomato - Chilli chutney, finely chopped coriander leaves and salt.

Add water little by little and prepare thick batter consistency . ( The batter should coat the veggie )

Heat oil in a pan and deep fry them in a batches in medium flame.

Remove and drain the excess oil in the kitchen towel.

Fry the slitted chillies and curry leaves too for garnishing.

Garnish with the fried ones and serve hot with chutney.

Serving Options :

Serve hot with chutney and coffee / Tea.

1 comment:

  1. It is better to reuse it instead of throwing it...nice recipe...visit my space too