How to make pakoras
Step by Step Making Pakoras
What are Pakoras?
Pakoras are a deliciously naughty but nice East Indian vegetable dish that can be served for tea, as a side dish or as an appetizer. They are especially yummy served with a mint or mango chutney and or natural yogurt.
The batter quantity depends on how many vegetables you are cooking. Use a one cup to one cup ratio chickpea flour/buttermilk to increase. Increase spices accordingly.
Use a combination of different vegetables such as onions, sliced into rings, sliced potatoes,chopped spinach, cauliflower florets and sliced yams. We used spinach potato and onions.
Rate this recipe for Pakoras
- •1 cup Chickpea flour (chana)
- 1/2 tsp ground coriander
- 2 finely chopped green chillies
- 1/2 tsp red chili powder
- 1 tsp pomegraniae seeds
- 1tsp salt
- 1/2 tsp ground tumeric
- 1/2 tsp garam masala
- 2 cloves crushed garlic
- 1 cup buttermilk
- 1 quart oil for deep frying
- Add the chopped vegetables into a large bowl. Add the spices.
- Add the chickpea flour, and buttermilk and with your hands mix to form a thick, smooth batter coating the vegetables.
- Over medium high heat in a large, heavy pan, heat the oil to 375 degrees F (190 degrees C).
- Taking handfuls - do not squeeze, drop them into the hot oil and fry them in small batches until golden brown, about 4 to 5 minutes. Drain in a colander or on paper towels before serving.
- Serve hot with mint or mango chutney. To reheat, place on a baking sheet in the oven.