Khatte Meethe Pakode | How to make Khatte Meethe Pakode

2 reviews
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ByAmrita Iyer
Created on 25th Sep 2015
  • Khatte Meethe Pakode, How to make Khatte Meethe Pakode
Khatte Meethe Pakodeby Amrita Iyer
  • Khatte Meethe Pakode | How to make Khatte Meethe Pakode (45 likes)

  • 2 reviews
    Rate It!
  • By Amrita Iyer
    Created on 25th Sep 2015

About Khatte Meethe Pakode

Winters bring a whole lot of joy to a foodie! They experiment without the hassle of having to cook in the heat, we can make recipes high in calorie as well as prepare spicy treats to add too the body warmth. The following recipe does just that because adding to the fact that its absolutely lip smacking it ensures that your tummy fills up and the taste of the delicious chutney lingers for a couple of hours making you feel very satisfied. Three cheers to comfort food! This recipe was featured in a Hindi magazine way back in 1988 when I was a tiny tot. I used to keep clippings of such recipes and I used to stick them in a long notebook specially bought for this purpose.This recipe was contributed by a lady named Snehlata Deswal. If she is reading this post then thank you from the bottom of my heart as this recipe has grown to be a huge hit with my family and friends. Instead of Potatoes, Raw Banana is used which gives a wonderful taste. However there are things to be followed: 1. You will be serving this with sweet and sour chutney with a sprinkling of Chaat Masala. Now Chaat Masala already contains salt so limit the amount of salt in the batter as you would not want to end up with too salty Pakoras. 2. Slice the Raw Banana thinly as you would do a Potato Chip. If you find this difficult then use a tool called a Mandoline or whatever is available. 3. Make the Pakoras immediately after making the batter. We are adding baking powder to the batter for fluffier Pakoras. If kept for more than 5 minutes the resulting Pakoras would absorb a lot of oil. Now let us make the delicious Pakoras.

Khatte Meethe Pakode is a delicious dish which is liked by the people of every age group. Khatte Meethe Pakode by Amrita Iyer is a step by step process by which you can learn how to make Khatte Meethe Pakode at your home. It is an easy recipe which is best to understand for the beginners. Khatte Meethe Pakode is a dish which comes from UP cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Khatte Meethe Pakode takes few minute for the preparation and 90 minute for cooking. The aroma of this Khatte Meethe Pakode make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Khatte Meethe Pakode will be the best option for you. The flavor of Khatte Meethe Pakode is unforgettable and you will enjoy each and every bite of this. Try this Khatte Meethe Pakode at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time90mins
  • Serves4People
Khatte Meethe Pakode

Ingredients to make Khatte Meethe Pakode

  • 6 - Raw Bananas (medium sized)
  • 1 1/2 cups - Gram Flour (besan)
  • 1 & 1/2 tsp - salt
  • 2 tbsp - Rice Flour
  • 1 tsp - Baking Powder
  • 1 tsp - Red Chili Powder
  • Water as required
  • Oil for deep frying
  • For sprinkling on top:
  • Chaat Masala as required
  • 2 tbsp Coriander Leaves – very finely Chopped
  • For the sweet and sour Chutney:
  • 1/2 cup - soaked Tamarind
  • 2 tsp - Himalayan Black Salt(Kala Namak)
  • 1/4 cup - powdered jaggery/brown sugar
  • 2 tbsp - Raisins
  • 2 tsp - Ginger Powder(Sonth)

How to make Khatte Meethe Pakode

  1. Make the Chutney first: Strain the Tamarind water into a saucepan. Add 2 cups of water to the soaked Tamarind again and squeeze out and strain the water. Now place the pan on heat and bring to a boil.
  2. Add the jaggery/brown sugar and salt. Mix well, add the Raisins and Ginger Powder. Reduce it to approximately half the volume. Take off the heat and keep aside to cool.
  3. Make the Pakoras: Peel and slice the Raw Bananas into thin chips. Dry them in the Sun for 15 - 20 minutes. In case this is not possible dry them in an oven or just keep them in open air.
  4. For the batter mix all the ingredients with sufficient water to make a smooth and of dropping consistency. (like for example a Dosa batter.)
  5. Heat oil and when sufficiently hot, dip the Raw Banana slices in the batter and immerse them in the hot oil. When fried on one side, flip them over and fry the other side as well. Deep fry the Pakoras till they are golden brown.
  6. Serve: When serving, arrange some Pakoras on a plate and sprinkle with chaat Masala and Coriander Leaves. Either drizzle the Chutney on top or place it on the side as a dip. Serve hot with fresh tea.

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Padma Ia year ago
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krishna va year ago
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