A sweet and spicy yogurt preparation, the Khajur And Pakora Raita Recipe is a raita with a twist. Loaded with dates, soft pakoras and a few simple masalas, this raita is mostly made in Sindhi and North Indian households. Eat is as it is or serve with parathas or as part of a meal.
Serve this Khajur And Pakora Raita Recipe with Mande Roti Recipe and Aloo Beetroot and Baby Corn Mixed Sabzi Recipe for a weekday meal with your family.
Take a look at some more Raita Recipes, that you can make along with your meal
Cuisine: Sindhi
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl, Kuzhi Paniyaram Pan
Cooks in 15 M
Total in 25 M
To begin making the Khajur And Pakora Raita Recipe, let’s make the pakoris first for the raita.
In a mixing bowl, combine besan, maida, salt, using water make a thick batter which is of dropping consistency.
Heat a paniyaram pan on medium heat, add a little oil in each one of the cavities, once the pan is steaming hot, drop a tablespoon of pakora batter in the cavities.
Cook for 3-4 minutes on one side, flip over and cook on the other side. Once cooked, remove them from the pan and drop them directly in a bowl of hot water.
Alternatively, you can also fry the pakoras in oil in a kadai. Drain the pakoras and set aside.
The next step is to make the raita. In a mixing bowl, combine the yogurt, cumin powder, pepper powder, chaat masala and salt. Whisk the mixture with 1/4 cup of water.
Finally, add in the dates and the drained pakoras. Garnish with a sprinkle of red chili powder.
Serve this Khajur And Pakora Raita Recipe with Mande Roti Recipe and Aloo Beetroot and Baby Corn Mixed Sabzi Recipe for a weekday meal with your family.