Simple Pakora
Ingredients:
1 c Chickpea flour (besan)
1/2 ts Asafetida (optional)
1/2 c Unbleached all-purpose flour
1/4 ts Cayenne pepper
1/2 ts Baking soda
1 1/4 c Cold water
3/4 ts Cream of tartar
2 tb Lemon juice
1/4 ts Sea salt
Oil, for frying
1 ts Cumin powder
1 c Sliced potatoes
(1/4" thick)
1 ts Coriander powder
1 c Cauliflower florets
1 ts Tumeric
1 c Chopped bell pepper
Preparation Time: 15 min
Method:
1-Blend flours, baking soda, cream of tartar, salt and spices.
2-Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.
3-Heat about 3" oil in a large skillet or deep fryer.
4-Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes.
5-Remove with a slotted spoon and drain on absorbent paper.
6-Cover and place in a warm oven while cooking remaining pakoras.
Serve with ketchup/chutney of choice
Ingredients:
1 c Chickpea flour (besan)
1/2 ts Asafetida (optional)
1/2 c Unbleached all-purpose flour
1/4 ts Cayenne pepper
1/2 ts Baking soda
1 1/4 c Cold water
3/4 ts Cream of tartar
2 tb Lemon juice
1/4 ts Sea salt
Oil, for frying
1 ts Cumin powder
1 c Sliced potatoes
(1/4" thick)
1 ts Coriander powder
1 c Cauliflower florets
1 ts Tumeric
1 c Chopped bell pepper
Preparation Time: 15 min
Method:
1-Blend flours, baking soda, cream of tartar, salt and spices.
2-Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.
3-Heat about 3" oil in a large skillet or deep fryer.
4-Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes.
5-Remove with a slotted spoon and drain on absorbent paper.
6-Cover and place in a warm oven while cooking remaining pakoras.
Serve with ketchup/chutney of choice
Comment