5 unlikely pakora mixes that are actually really good

[Dubious]

Kaddu is not Pumpkin, Kaddu is our local vareity of Zucchini/Summer Squash. Pumpkin in our area is called "Paitha" in punjabi and I believe it is called "Halwa Kaddu" in urdu.

O that kaddu.....

We call everything kaddu (My family is prob too lazy to explain things to me in Urdu )

Well zucchini fried briefly in olive oil is nice

Summer squash isnt my fav either ...its alright

 

[Crusher]

..sometime aloo with vegetables and other time just to add meat with gobi and palak and qeema with mutar/ karele or green bell pepper

If you ask me what is my favourite dish then it would be palak ghosht which is like having best of boht world

But in Punjab rural/semi-urban areas people prefer to cook meats in their pure form with shorba.

 

[Dubious]

But in Punjab rural/semi-urban areas people prefer to cook meats in their pure form with shorba.

yum yum!!

I like karhai....shorba is too watery...or thick shorba is yummy too

Shorba with Afghani roti/ naan is yummy like nihari

 

[Proudpakistaniguy]

Kaddu is not Pumpkin, Kaddu is our local vareity of Zucchini/Summer Squash. Pumpkin in our area is called "Paitha" in punjabi and I believe it is called "Halwa Kaddu" in urdu.

Its meetha kaddu..we buy cheap pumpkins during Halloween and make nice halwa

@Dubious kaddu is this

and tori is this

But in Punjab rural/semi-urban areas people prefer to cook meats in their pure form with shorba.

Dude people used to make shorba in villages because they had to feed dozen people and meat was expensive ..recipe can be change as per taste

 

[Crusher]

Its meetha kaddu..we buy cheap pumpkins during Halloween and make nice halwa

@Dubious kaddu is this

and tori is this

Dude people used to make shorba in villages because they had to feed dozen people and meat was expensive ..recipe can be change as per taste

Kadu and Tori are related to each other, they are our two local varieties of Zuchini/Summer squash. Bye the way Tori in our area has a very dark green color different than the light one shown in your picture.
Something like this,

 

[Dubious]

@Dubious kaddu is this

and tori is this

Got it!

meetha kaddu

and hence my confusion!

Something like this,

Yup seen this and have eaten this....also kaddu...

Both cooked (not mixed) like allu ki bhujia (in similar fashion)

 

[Pakhtoon yum]

Pakora is the worst Pakistani food. Its disgusting, with its thick batter and oily surface

 

[Proudpakistaniguy]

Kadu and Tori are related to each other, they are our two local varieties of Zuchini/Summer squash. Bye the way Tori in our area has a very dark green color different than the light one shown in your picture.
Something like this,

Yea it come in different variety ..

iss ko boltey hain paslyoon wali tori

 

[Dubious]

iss ko boltey hain paslyoon wali tori

O wait I have eaten this one but it is darker...Yea it has those lines!

 

[Crusher]

Pakora is the worst Pakistani food. Its disgusting, with its thick batter and oily surface

You can always dry it out using paper towels, every thing that is fried in oil is bound to have oily surface so it isn't specific to pakora only.

 

[Pakhtoon yum]

You can always dry it out using paper towels, every thing that is fried in oil is bound to have oily surface so it isn't specific to pakora only.

I rather have tempura instead. I hate the breading more then the oil. I would also recomend you to switch over to tempura

 

[Dubious]

I rather have tempura instead. I hate the breading more then the oil. I would also recomend you to switch over to tempura

That is also deep fried

thick batter

You can use diluted batter!

 

[Pakhtoon yum]

That is also deep fried

Atleast it ain't thick bread dripping in oil. You can taste the filling or what is fried more with tempura then a pakora

That is also deep fried


You can use diluted batter!

I've tried, still horrible

 

[Dubious]

thick bread dripping in oil.

No idea whats wrong with your pakora lolz

 

[Crusher]

Atleast it ain't thick bread dripping in oil. You can taste the filling or what is fried more with tempura then a pakora

You can solve this problem with pakora also, just reduce the amount of gram flour or "baisan" and increase the amount of alu/palak/piyaz etc., this way the batter consists of mostly alu/palak/piyaz and less of gram flour or "baisan". The taste also depends on the kind of oil you use for frying, pakoras fried in sunflower, canola, soyabean, corn oil all have different tastes. I personally prefer sunflower oil for frying and cooking and it tastes wonderful.