how to make prawn Pecora hello and welcome to videojug prom pakoras are delicious easy to make indian snack we teamed up with award-winning chef Shaheen early of the maharaja restaurant Bentley to give you a step-by-step guide on how it's done this recipe serves four and they'll be a full recap at the end I have some free blended porns here as well as some gram flour besan flour gives you that extra binding ability to coarser and I have some onions some to powder ginger garlic and some salt and fresh end to all been chopped so add all these ingredients into the cons with the gram flour only add some a little out of time so you don't make it to dry if necessary add some more later so mix that all in I'm gonna add little more brand flowers you so you know I have a well-mixed face so take some proportions and listen to stream your hands that God full sized portions and mold into the circle save a nice firm ball shape you can also squash that flash if you wanted to throw a ball shape but I'm going to make this into ashes tell me with that until all of the mixture is used up in shallow fry these or you can deep fry this sign a prime panel of wok add some oil enough to be able to fly this thoroughly so deep while the shallows one you take longer so I'm deep-frying these I'm going to add some of these passes to the oil starts sizzling now if they start sitting too much you can reduce the heat lightning sometimes you find that if you had too many to the pan and start sticking to each other in the sides so gently break them apart once you start seeing that one side has become firmer and lightly golden in color then turn the turn is over cuz then for about five minutes make sure to flip them over every now and again so that each side is thoroughly cooked through and centuries as well so you wait until each side is golden brown in color not a light pale gold than another golden brown this should be cooked through you can see that the pakoras are well done because they're golden brown on each side rather pale gold we also drain them on a paper towel to get rid of the excess oil right garnish taser some fresh coriander I'm going to serve this with some tamarind sauce because it gives it that extra piquant flavor to this is lovely and fruity as well there you are home before er done you you