Wednesday, August 24, 2011

Making pakoras

At Terrific Tuesday Tasting Time we made a street side stall to sell PAKORA.


(Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.)


We all had 500 rupee... enough to purchase a Pakora each. We all smelled the cumin, garam masala and chilli. 


Berger Whanau chopped broccoli and cauliflower into small pieces. We added spinach leaves. Theresa had the wok oil simmering.







To make these at home follow this simple recipe from allrecipes.com.




Ingredients

  • 1 cup chickpea flour
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 2 cloves garlic, crushed
  • 3/4 cup water
  • 1 quart oil for deep frying
  • 1/2 head cauliflower florets
  • 2 onions, sliced into rings

Directions

  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

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