Kohlrabi and parsley pakoras
Kohlrabi and parsley pakoras

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, kohlrabi and parsley pakoras. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Adding the zest from the lemon as a garnish is nice 🍋 Kohlrabi , turnips, olive oil, extra virgin, salt, granulated garlic powder, Hungarian paprika, salt, ground black pepper Pinky. It brings out the diverse flavours and textures, and they look great too! Kohlrabi, the German name for this vegetable, sounds exotic but it simply means "cabbage turnip".

Kohlrabi and parsley pakoras is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Kohlrabi and parsley pakoras is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook kohlrabi and parsley pakoras using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Kohlrabi and parsley pakoras:
  1. Take 1 kohlrabi
  2. Prepare 2 spring parsley
  3. Take 1 cup besan/chickpea flour
  4. Get to taste Salt
  5. Make ready 1 tsp ginger garlic paste
  6. Get 1 tsp cumin powder
  7. Take 1/2 tsp Red chilli powder
  8. Get 1/4 tsp turmeric powder
  9. Get 1/4 tsp Black pepper powder
  10. Take as needed Oil to deep fry

Packed with flavor and nutrients, it makes a lovely lunch. Have you seen this kooky, knobby vegetable at your local greenmarket and decided to pass it up? Make the garlic parsley mixture at least one day before so the garlic flavor mellows out. This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses.

Instructions to make Kohlrabi and parsley pakoras:
  1. Wash and clean kohlrabi and grate it.. finely chop parsley.
  2. 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..
  3. 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.

Kohlrabi has become increasingly popular in recent years, and you might've noticed this crisp, sweet bulb cropping up on menus in a variety of preparations. Part of the cabbage family with the knobbly good looks of a turnip, kohlrabi is equally delicious eaten cooked or raw and will work particularly well in a sauerkraut, pickle or fiery kimchi. Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation. Serve the kohlrabi with salt potatoes or rice and a pan-fried schnitzel or "Frikadellen" (seasoned hamburger patties) or a couple of fried eggs. Stir in the vegetable mixture, parsley and lemon juice.

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