Pkdesi 007 live

  Ingredients- 200g paneer (cottage cheese), cut into bite-sized cubes 1 cup chickpea flour (besan) 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala Salt to taste Water (about 1/2 to 3/4 cup) to make the batter Oil for deep frying Instructions: In a mixing bowl, combine chickpea flour, red chili powder, turmeric powder, garam masala, and salt. Gradually add water while stirring to make a smooth batter. The consistency should be thick enough to coat the back of a spoon. Heat oil in a deep frying pan over medium heat. Dip each paneer cube into the batter, making sure it's coated evenly, and gently drop it into the hot oil. Fry a few pakoras at a time, but don't overcrowd the pan. Fry the paneer pakoras until they turn golden brown and crispy. This should take about 2-3 minutes per side. Once fried, use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the paneer pakoras hot wit...

  Golgappa Recipe. Default (GPT-3.5) Gol gappe recepie 1 cup semolina (sooji) 1/4 cup all-purpose flour (maida) A pinch of baking soda Salt to taste Water (as needed) Oil (for deep frying) For Pani (Spicy Water): 1 cup mint leaves 1/2 cup coriander leaves 2-3 green chilies (adjust to taste) 1-inch piece of ginger 1 small lemon 1 tsp cumin powder 1 tsp black salt 1/2 tsp chaat masala Salt to taste Water (as needed) For Filling: Boiled and mashed potatoes Cooked chickpeas (optional) Tamarind chutney Sweet chutney (optional) Chopped onions Chopped coriander leaves Instructions: Prepare the Golgappa Shells: Mix semolina, all-purpose flour, baking soda, and salt in a bowl. Gradually add water and knead to form a stiff dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes. Divide the dough into small portions and roll them into balls. Roll out each ball into thin circles (about 2-3 inches in diameter). Heat oil in a deep pan and fry the circles until they puff up and...