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Girwach ka PakoraGirwach Ka Pakora is a regional dish popular in north-east region in India. Girwach is also called Colocasia leaf (arvi ka patta) which is used as the coating. This pakora has really cool looks (similar to hilsa fish) and tastes great. This pakora can be served with coriander chutney. The Girwach ka Pakora Recipe does need some planning as chana dal needs to be soaked overnight. Try this recipe at evening snacks and keep your family/guests wonder how this unique pakora is prepared.

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Aloo ki bhaji with black pepperAloo ki bhaji with black pepper is a super quick side dish recipe which is ideal with puri or paratha. This is a simple and easy way of preparing Aloo ki bhaji with black pepper. This crispy dish can be multi-purpose. Try this with a combination of chana dal and puri.

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bok phool ka pakoraBok Phool Ka Pakora (Bhaja) is a fried item similar to baigan ka pakora but using Bok Phool. This fried item is good with rice or even snacks. Overall the taste is unique to Bok Phool and you have to try it once to see if you like Bok Phool. If you like pakoras, you will most probably like the Bok Phool Ka Pakora (Bhaja) Recipe. Try this simple and quick dish along with other side dishes in lunch.

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Soya bean ka pakoraSoya bean Ka Pakora is a great use of nutrella (soya bean) as a veg starter item. This is ideal as a evening snacks with tea or coffee and is a welcome variety among other fried items. Of course if you like nutrella then this is “the” snacks item for you. Try this Soya Pakora Recipe at a family gathering and this dish will be noticed!

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Fried Hilsa (or Ilish macher bhaja in bengali) is a real delicacy item mainly in West Bengal and eastern region of India and also in Bangladesh. Generally the Hilsa (Ilish in Bengali) needs to be fried as a step for preparing other dishes like shorshe bata (with mustard seeds) or Doi Ilish (Hilsa with yogurt). This fried Hilsa can be served with plain white rice, little of oil in which it was fried with salt and whole green chili. The oil is mixed with the rice with little salt and Hilsa is eaten as a side dish with intermittent bites of green chili. If you haven’t tried Fried Hilsa (Ilish macher bhaja) Recipe, you are definitely missing a real bengali delicacy.

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Food Photography by Sudipta Shaw

Chicken 65 is a uniquely named chicken starter item that is really delicious and ultimate delight for spicy hot appetizer lovers. Probably there are more than 65 stories about how this dish got it’s name. Some say that the 65 in the Chicken 65 represents the year the recipe was invented. Some say this item was in the 65th position on the menu in a college in South India and since most of the students didn’t understand local dialect, just mentioned “chicken 65″. Other stupid stories like there are 65 ingredients to this recipe or the chicken are also heard. No one knows the real origin of this primarily South Indian Chicken 65 Recipe (if any). But whatever may be the story, the taste of this awesome fried, spicy and hot snacks is simply irresistible.
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Food Photography by Sudipta Shaw

Aloo Ka Pakora / Aloo Chop is a quick and tasty fast food item ideal for evening snacks with tea or coffee. This does not need many ingredients except aloo (potato) and hence ideal for surprise guest visits or when kitchen inventory is running low. This is simple enough for any beginner to prepare and with the video instructions, the Aloo Ka Pakora / Aloo Chop Recipe will be easier than ever.
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Food Photography by Sudipta Shaw

Chicken or Mutton Keema Pakora is a real treat for non-veg fast food lovers. This pakora is perfect as a really heavy snacks item or even as an “extra” side dish with otherwise plain and normal lunch (rice and dal types). The Chicken or Mutton Keema Pakora Recipe is not difficult at all but needs some magic of your hands (meaning a little bit of experience is required). But don’t worry, I am laying out the caveats and exact steps to get the perfect Chicken or Mutton Keema Pakora everytime. Of course the more you make the expert you become. One more thing, this pakora tastes awesome with khichdi. You must try it at least once in your lifetime. Get some lead time to prepare this delicious dish as the “frying” process is quite time consuming as you have to fry at a low-medium heat over a long time for the chicken or mutton to get fully cooked.
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