Pakoras
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1⅓ | cup | Besan Or Gram Flou -- |
[lentil flour) | ||
1 | tablespoon | Freshly Squeezed Lemon |
Juice | ||
2 | teaspoons | Ground Coriander |
2 | teaspoons | Margarine Or Oil -- melted |
1½ | teaspoon | Salt |
1 | teaspoon | Garam Masala -- (recipe to |
Follow) | ||
½ | teaspoon | Baking Powder |
½ | teaspoon | Ground Tumeric |
½ | teaspoon | Cayenne Pepper |
Water | ||
Choice Of Vegetable -- (to | ||
Follow below) | ||
Vegetable Oil For Frying |
Directions
1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter.
2 Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot.
Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender.
Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender.
Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender.
Mushrooms: Dip ½ pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender.
Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender.
Recipe By : Adam Solomon <adam@...>
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