Panasara Nua Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted, for light coating)
• 0.25 cup Semolina (fine semolina (sooji) for extra crispness)
• 1 tsp Red Chili Powder (adjust to desired heat)
• 0.5 tsp Ground Black Pepper
• 0.25 tsp Turmeric Powder
• 1 tsp Salt
• 0.5 tsp Baking Powder (helps pakoras puff slightly)
• 0.75 cup Water (cold water for batter)
• 2 cup Vegetable Oil (for deep frying, neutral oil)
• 1 large Onion (sliced into rings for pakora)
• 1 medium Capsicum (green bell pepper, sliced into strips)
• 1 medium Tomato (diced, some pieces for pakora, rest for gravy)
• 1 tsp Garlic Paste (freshly made or store‑bought)
• 2 tbsp Coriander Leaves (chopped, for garnish and flavor)
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (optional, for aroma)
• 0.5 cup Hot Tomato Sauce (store‑bought or homemade)
• 1 tsp Sugar (balances acidity)

Instructions

1. Prepare the Batter

   In a mixing bowl combine the all‑purpose flour, semolina, red chili powder, ground black pepper, turmeric, salt, and baking powder. Whisk together, then slowly add cold water while stirring to form a smooth, slightly thick batter that can coat vegetables without dripping.

   Time: PT5M

2. Slice the Vegetables

   Thinly slice the onion into rings, cut the capsicum into ½‑inch strips, and dice the tomato. Keep a few tomato chunks aside for the gravy; the rest will be coated for frying.

   Time: PT5M

3. Coat the Vegetables

   Dip each onion ring, capsicum strip, and tomato piece into the batter, ensuring an even coating. Let excess batter drip back into the bowl.

   Time: PT5M

4. Heat Oil for Deep Frying

   Pour vegetable oil into the deep‑frying pan to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Test with a drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

5. Fry the Pakoras

   Carefully add the coated vegetables to the hot oil in small batches. Fry for 3‑4 minutes, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT8M

   Temperature: 350°F

6. Prepare the Gravy

   In a skillet, heat 2 tbsp oil over medium heat. Add the remaining onion slices and sauté until translucent (about 2 minutes). Add the garlic paste and stir for 30 seconds.

   Time: PT3M

7. Add Capsicum and Tomato

   Add the capsicum strips and diced tomato to the skillet. Cook, stirring occasionally, until the tomato softens and the mixture becomes a thick base (about 4 minutes).

   Time: PT4M

8. Season the Gravy

   Stir in the hot tomato sauce, sugar, garam masala, kasuri methi, and a pinch of extra black pepper powder. Simmer for 3 minutes, allowing flavors to meld.

   Time: PT3M

9. Combine Pakoras with Gravy

   Gently add the fried pakoras to the skillet, tossing to coat them lightly with the gravy. Cook for an additional 2 minutes just to warm the pakoras; avoid over‑cooking to keep them crisp.

   Time: PT2M

10. Garnish and Serve

    Transfer the pakoras and gravy to a serving dish, sprinkle chopped coriander leaves on top, and serve hot with lemon wedges or a side of yogurt raita.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

3g