Dig into these unconventional yet mouthwatering pakoras for Iftar

The one thing found on all dinner tables at Iftar is undeniably pakoras that are widely loved across the nation with foodies welcoming Ramzan only to delve into these fried delicacies.

While they remain a staple during the holy month, we decided to twist things up a bit by bringing you recipes of some unusual yet mouthwatering recipes:

Crunchy Chicken Pakora

Ingredients: 

16 small pieces of chicken breast

1 onion

1-inch-long piece of ginger

1 clove of garlic

2 jalapeño peppers

1 teaspoon of lemon juice

2 teaspoons of yoghurt

½ cup gram flour

¼ cup rice flour

2 tablespoons of corn flour

A hint of baking soda

½ teaspoon of red chilli flakes

Salt as required

Method:

Blend yoghurt, onion, ginger, lemon juice, jalapeno pepper till it turns into a fine paste.

Take the mix into a bowl and add chicken pieces, red chilli and salt and mix thoroughly again.

Leave the chicken to marinate for at least an hour.

Add rice flour, gram flour, corn flour and some water till the batter becomes thin.

In a preheated pan, fry the chicken pieces on low heat till they turn brown.

After removing from the oil, put on a tissue to extract excess oil.

Serve with ketchup or chutney of your choice. 

Fish Pakora

Ingredients:

4 white fish fillets (steamed and cut into pieces)

2 eggs

A large pinch of salt

A pinch of red chili powder

2 tbsp corn flour

2 tbsp lemon juice

1 tsp chopped coriander leaves

Oil for deep-frying

Method:

Beat eggs, salt, chili powder, lemon juice and coriander leaves together.

Next, add corn flour and mix thoroughly.

Dip pieces of fish into the batter and put in a pre-heated wok with oil till they turn golden.

Serve with your choice of sauce, chutney or ketchup.

Noodles Pakora

Ingredients:

2 packets of instant noodles

3 teaspoons green chillies [chopped]

1/3 cup white cabbage [chopped]

1/3 cup onions, [chopped]

1/3 cup green capsicum pepper, [chopped]

1/3 cup spring onions, [chopped]

1 tsp chilli powder, dried and ground

1 tsp soy sauce

1 tsp vinegar

1 tsp salt

1 cup cottage cheese, cut in small cubes

2 cups chickpea flour

2 cups water

2 cups canola oil

Method:

Boil the instant noodles in three cups of water for two minutes, while adding in the tastemakers.

Keep the noodles aside and leave it till they cool down, after which you mix green chillies, cabbage, onions, capsicum, spring onions, dried chilli powder, soy sauce, vinegar, salt and cottage cheese cubes.

Separately, mix chickpea flour and add salt and water till the mix turns thick.

Add the noodles mix into the flour batter and mix well.

Shape the noodle mixture into small balls and fry in a pre-heated pan on medium heat.

After they turn golden, take them out and serve hot.