Jun 13, 2008

Vegetable Pakoras

Pakora is an item in Indian cuisine also found in other South Asian countries created by taking two or three ingredients, such as onion, eggplant, potato, spinach, cauliflower, tomato or chili, dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), and pyaz pakora, made from onion.

1 cup besan
3 tbsp rice flour
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
1 tsp ajwan seeds
2 green chilies, finely chopped
2 tbsp coriander leaves, finely chopped
1 tsp turmeric
1 small potato, thinly sliced
1 medium sized onion, thinly sliced
Few florets of cauliflower, thinly sliced
Oil to fry

Method: -
1. In a mixing bowl add besan, rice flour, garam masala, coriander powder, turmeric, cumin seeds, ajwan seeds & salt.
2. Add water little by little & mix the ingredients to get a smooth batter.
3. Add finely chopped green chilies & coriander leaves & mix well to get a thick soup or thick cream consistency.
4. Heat oil in a heavy bottomed frying pan on medium flame.
5. Dip the vegetable slices in the batter one after another making sure the slices are well covered with the batter.
6. Slowly drop them into the frying pan.
7. Pakoras can be fried in small batches. They usually take 4 to 5 minutes to fry.
8. By turning them occasionally, fry the pakoras till they are golden-brown on both the sides.
9. Serve hot with any chutney.