Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kohlrabi and parsley pakoras. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
You could substitute or supplement the kohlrabi with other summer roots such as beetroot, turnips or carrots, or mix in a handful or shredded greens. Shred the kohlrabi into thin matchsticks. Remove from the heat and add the kohlrabi. Set aside to cool and pickle.
Kohlrabi and parsley pakoras is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Kohlrabi and parsley pakoras is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have kohlrabi and parsley pakoras using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kohlrabi and parsley pakoras:
- Get 1 kohlrabi
- Prepare 2 spring parsley
- Get 1 cup besan/chickpea flour
- Get to taste Salt
- Take 1 tsp ginger garlic paste
- Make ready 1 tsp cumin powder
- Take 1/2 tsp Red chilli powder
- Take 1/4 tsp turmeric powder
- Take 1/4 tsp Black pepper powder
- Get as needed Oil to deep fry
However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. The name means cabbage-turnip, which is a clue to its flavor. When eaten raw, the young stems are crisp and mild. Shred it on a box grater and mix with shredded apple.
Instructions to make Kohlrabi and parsley pakoras:
- Wash and clean kohlrabi and grate it.. finely chop parsley.
- Take a big bowl and add besan and all the other ingredients, add a little water to make a very thick batter (coz kohlrabi wl also release it moisture). Then add kohlrabi and parsley and mix well..
- Heat oil and then reduce the flame to medium…u can deep fry or shallow fry these pakoras….fry the pakoras till golden from both sides and serve hot with green chutney or ketchup.
When eaten raw, the young stems are crisp and mild. Shred it on a box grater and mix with shredded apple. Toss with either just apple cider vinegar or for a creamier slaw, try cream, mustard, and a little vinegar. Add onion and parsley (if you like) and season with salt and pepper. Chill one hour or up to overnight.
So that’s going to wrap it up with this special food kohlrabi and parsley pakoras recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
