To begin this dish, start by washing and soaking your rice for about 20 minutes. This helps the grains cook evenly and remain ...

Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes. Stir in the salt ...

4. Add the deep fried eggs. Coat the eggs in the masala. In a small pan add oil. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.

Kashmiri cooking itself is very different from the rest of India. Here we don’t have a green masala gravy or red masala gravy. We do have basic ingredients such as hing, ginger powder ...

Peanuts >> chopped unsalted, roasted cashews. Kashmiri chili powder >> conventional chili powder. If you don’t have chaat masala >> use a large pinch each of ground cumin, ground coriander ...

Combine with the kashmiri chilli powder ... Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. These chicken pakoras can easily be prepared in advance.