Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, peach pakoda. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Peach Pakoda is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Peach Pakoda is something which I have loved my whole life. They are nice and they look fantastic.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have peach pakoda using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Peach Pakoda:
- Get chopped Peach
- Prepare peanuts
- Prepare Besan
- Get red chilli powder
- Get garam masala powder
- Prepare Roasted cumin powder
- Take Salt
- Take oil
KhanaPakana.com contains lots of trusted, authentic and KP community tested Peach recipes and cooking videos. These recipes and cooking videos are handpicked and contributed by home, professional and celebrity cooks. Rich, milky and fruity too, the Peach Halwa is a dessert that is sure to please the palates of people with varied tastes. The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this halwa a winner.
Steps to make Peach Pakoda:
- Take bowl put chopped peach, peanuts, Besan, red chilli powder, garam masala powder, cumin powder, salt and make batter.
- Now take put oil heat it and through spoon deep fry all pakodas.
- Enjoy pakodas with any dip or sauce.
Cheese Pakora & Peach Drink Provided by: Chef Madiha Kiyani In Zaiqa-E-Subh On Zaiqa TV Cheese Pakora & Peach Drink - In Zaiqa-E-Subh chef is preparing different style Cheese Pakora and serve it with tamarind sauce. This delicious pakoda is not only easy to make but taste so yummy. It needs just few ingredients to make. The addition of spinach in this make this deep fried snack a tad healthier.
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