Masala Muri With Onion 🧅 & Potato 🥔 Pakoras/Fritters Recipe by Anamika Banerjee
Cooking Instructions Prep Time: 15 m 1 For the Masala Muri: In a large mixing bowl- Add in all the aforementioned ingredients altogether & mix everything nicely until finely combined & well incorporated into the same- However, this needs to be prepared at the outset but mixed in at the end else, it’d turn soggy while we prepare the pakoras & Tea 2 For the Potato & Onion Fritters: Prepare its batter first which’s common to both- Cut up the potatoes into the aforesaid Roundels & the onions into very thinly sliced- Add in a mixing bowl: Rest all other ingredients for the batter & mix it altogether to turn upto a nice & smooth thick paste to coat the onions & potato slices well enough & not drip out of it 3 Heat up a frying pan over the medium-high flame: Add in the sufficient amount of the cooking oil for deep frying the same- Keep the flame high at the beginning & just before dropping in the Masala batter coated potatoes & onions slices, reduce it to the medium-low & then, drop in the same into the hot oil one by one 4 Don’t clutter it much as it needs some space to puff up & get fried well- Fry them until nicely dark golden brown in colour & once that’s done, strain it out all in a lined up plate/dish with a kitchen towel/paper- Sprinkle some black salt, black peppers & chat masala from its top before serving it piping hot 5 Now, once our Fritters are ready, tea is also prepared- Mix in the Masala Murmure with its ingredients at this point to retain its crunchiness and serve it now individually in different serving bowls/dishes as is required for with your favourite hot cuppa ☕️ 6 RELISH… 1 For the Masala Muri: In a large mixing bowl- Add in all the aforementioned ingredients altogether & mix everything nicely until finely combined & well incorporated into the same- However, this needs to be prepared at the outset but mixed in at the end else, it’d turn soggy while we prepare the pakoras & Tea 1 For the Masala Muri: In a large mixing bowl- Add in all the aforementioned ingredients altogether & mix everything nicely until finely combined & well incorporated into the same- However, this needs to be prepared at the outset but mixed in at the end else, it’d turn soggy while we prepare the pakoras & Tea 2 For the Potato & Onion Fritters: Prepare its batter first which’s common to both- Cut up the potatoes into the aforesaid Roundels & the onions into very thinly sliced- Add in a mixing bowl: Rest all other ingredients for the batter & mix it altogether to turn upto a nice & smooth thick paste to coat the onions & potato slices well enough & not drip out of it 2 For the Potato & Onion Fritters: Prepare its batter first which’s common to both- Cut up the potatoes into the aforesaid Roundels & the onions into very thinly sliced- Add in a mixing bowl: Rest all other ingredients for the batter & mix it altogether to turn upto a nice & smooth thick paste to coat the onions & potato slices well enough & not drip out of it 3 Heat up a frying pan over the medium-high flame: Add in the sufficient amount of the cooking oil for deep frying the same- Keep the flame high at the beginning & just before dropping in the Masala batter coated potatoes & onions slices, reduce it to the medium-low & then, drop in the same into the hot oil one by one 3 Heat up a frying pan over the medium-high flame: Add in the sufficient amount of the cooking oil for deep frying the same- Keep the flame high at the beginning & just before dropping in the Masala batter coated potatoes & onions slices, reduce it to the medium-low & then, drop in the same into the hot oil one by one 4 Don’t clutter it much as it needs some space to puff up & get fried well- Fry them until nicely dark golden brown in colour & once that’s done, strain it out all in a lined up plate/dish with a kitchen towel/paper- Sprinkle some black salt, black peppers & chat masala from its top before serving it piping hot 4 Don’t clutter it much as it needs some space to puff up & get fried well- Fry them until nicely dark golden brown in colour & once that’s done, strain it out all in a lined up plate/dish with a kitchen towel/paper- Sprinkle some black salt, black peppers & chat masala from its top before serving it piping hot 5 Now, once our Fritters are ready, tea is also prepared- Mix in the Masala Murmure with its ingredients at this point to retain its crunchiness and serve it now individually in different serving bowls/dishes as is required for with your favourite hot cuppa ☕️ 5 Now, once our Fritters are ready, tea is also prepared- Mix in the Masala Murmure with its ingredients at this point to retain its crunchiness and serve it now individually in different serving bowls/dishes as is required for with your favourite hot cuppa ☕️ 6 RELISH… 6 RELISH… More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed 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