Gulab Jamun mix pakora recipe

Gulab jamun mix pakoras, crispy pakoras made using left over gulab jamun mix, recipe with video and step by step pictures. Recently i made a cookery show for the promotion of a popular brand of gulab jamun mix. I was instructed to make Gulab jamun using the mix but i suggested instead of making that, which is very common, some interesting recipes with gulab jamun mix. The team was excited and i curated 3 recipes using Gulab jamun mix. The cookery demo was a super hit and the team was overwhelmed with the response. This pakora using gulab jamun mix was a super hit, i will share the others in the coming up posts.

I got the idea of making pakora using from here, just experienced with my own measurements. Also there few sweet and savory recipes which i tried using gulab jamun mix. Everything turned out so well and gained a good response. I will share the dessert recipes using gulab jamun mix in the coming up posts.

Check out my

• Onion pakoda recipe
• Mundiri pakoda recipe 

Jamun mix pakoda recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Snack
• Description: Gulab jamun mix pakoras, crispy pakoras made using left over gulab jamun mix, recipe with video and step by step pictures.

    Gulab jamun mix  1 cup
    Besan | Kadalai maavu | gram flour  1/4 cup
    Rice flour  1/4 cup
    Onion   2
    Carrot  2 tblsp (grated)
    Capsicum   2 tblsp
    Salt  as needed
    Green chili  2-3
    Curry leaves  few
    Fennel seeds  1 tsp
    Ginger  a small piece
    Garlic  1 clove
    Oil    for deep frying

Method  :

• Grind the green chili, ginger, curry leaves and fennel seeds into a coarse paste.
• I added 2 chilis, you can add one or more extra as the gulab jamun mix gives a slight sweetish taste. (not too sweet)
• Do not add water while grinding.
• Slice the onions into thin long slices. 
• Grate the carrots and finely chop the capsicum. 
• In a wide bowl add the kadalai maavu(besan), rice flour and the gulab jamun mix. 
• Add the ground green chili paste to this.
• Add in the onions, carrot and capsicum.
• Mix well and add salt.
• Sprinkle water and mix them well.
• Make a stiff dough.
• As we are adding the gulab jamun mix the dough will be slightly sticky only. So no need to worry.  
• Heat the oil for deep frying.
• Once the oil is hot, bring it to medium flame.
• Take a small portion of dough and put in the oil.
• Do not over crowd the pan.
• Fry the pakodas on medium flame on both sides.
• Once it has become golden brown, take out from oil and drain the excess oil in the kitchen towel. 
• Repeat the same for the rest of the dough.
• Crispy veg pakodas are ready. 

Notes:

1. You can keep the remaining dough in the refrigerator and use it later too. 
2. Red chili powder and little garam masala can be used instead of green chili.
3. Finely chopped cabbage can also be added or veggies can be skipped too.
4. These gulab jamun mix pakodas stays so crisp even after an hour of frying.

        Video of how to make Pakora using Gulab jamun mix

               

Method with step by step pictures :

• Grind the green chili, ginger, curry leaves and fennel seeds into a coarse paste.

• I added 2 chilis, you can add one or more extra as the gulab jamun mix gives a slight sweetish taste. (not too sweet)
• Do not add water while grinding.
• Slice the onions into thin long slices. 
• Grate the carrots and finely chop the capsicum. 
• In a wide bowl add the kadalai maavu(besan), rice flour and the gulab jamun mix. 
• Add the ground green chili paste to this.
• Add in the onions, carrot and capsicum.
• Mix well and add salt.

• Sprinkle water and mix them well.
• Make a stiff dough.
• As we are adding the gulab jamun mix the dough will be slightly sticky only. So no need to worry.  
• Heat the oil for deep frying.
• Once the oil is hot, bring it to medium flame.
• Take a small portion of dough and put in the oil.
• Do not over crowd the pan.
• Fry the pakodas on medium flame on both sides.

• Once it has become golden brown, take out from oil and drain the excess oil in the kitchen towel. 

• Repeat the same for the rest of the dough.
• Crispy veg pakodas are ready. 

Notes:

1. You can keep the remaining dough in the refrigerator and use it later too. 
2. Red chili powder and little garam masala can be used instead of green chili.
3. Finely chopped cabbage can also be added or veggies can be skipped too.
4. These gulab jamun mix pakodas stays so crisp even after an hour of frying.