I yet have to come across someone who doesnt like piping hot crispy pakoras at any time of the day! The english call it “onion baaji” and is the number one starter for them! They are also known as “bhajiyas” and for us sindhis we call them “sana pakoras”. Well today i have a twist to our “sana pakora”!! Recently i was invited for a “pint and pakora” event.. me providing the pakoras and the cafe providing the pints of beer! It was a lot of fun watching the spanish drool over pakoras. Again i state, i have not come across anyone who does not like pakoras till date! Wether they are hot from the kitchen or left for a few hours , this makes an excellent snack for travellers or a picnic dish. Serve it with ketchup, or a green or red chutney and your done ! I am always experimenting in my kitchen trying to create different flavours for my food. Today i am sharing with all of you my recipe of crispy , non oily pakoras with a “twist”!
2 cups of gram flour (please not this is also called channe ka aata and besan in hindi- not to be confused with chickpea flour and is available in most asian supermarkets)
1/2 cup of rice flour
1/4 cup of each of the following chopped fine : white onion, courgette (turai, zucchini), and red or green peppers
1/4 cup of chopped coriander leaves
1/4 cup of grated tofu, or paneer
2-3 green chillies chopped fine if you want it spicy
1 tablespoon of finely grated ginger
1 teaspoon each of cumin seeds and coarsely pounded coriander seeds
1 teaspoon of dried oregano
1 teaspoon salt to taste
a pinch each of turmeric powder and red chilli powder
1 tablespoon of hot oil plus more for frying
1/4 teaspoon of baking powder
Soda water (sparkling water as needed to make the thickish batter)
This recipe will be written in steps.
1. Cut all the vegetables and put them into a big bowl. Add the seasoning and spices. This can be done a few hours in advance if you want to save time.
2. When you want to make the pakoras heat oil in a deep fryer or a “kadai”. Let it heat on medium heat.
3. Add the gram flour (besan) to the mixed vegetables together with the rice flour.
4. When the oil is hot , add the sparkling water and baking powder to the vegetable/flour mixture and make a thickish spoonable batter. Please watch my youtube video on pakoras to have an idea.
5. Lastly add a tablespoon of hot oil into the batter and mix well.
6. To test the temperature of the oil : i just put a tiny teaspoonful of the batter into the oil…if it rises slowly means the oil is ready. To see this proceedure please go to my youtube video.
7. Put spoonfuls of this batter into the hot oil taking care not to put too many at the same time into the oil as they will not cook well. You will see how they puff up while frying. Fry them till golden brown and then drain well.
Serve with chutney or sauce of your choice.
Enjoy this lovely desi snack which is so popular worldwide !
NITU DIDI TIP:
You can also add chopped spinach leaves, a teaspoon of dried fenugreek leaves, some grated carrots, some grated potatoes etc etc to this batter.
To get different flavours i suggest you add different vegetables so that each time it tastes different!
HERE IS THE VIDEO ON HOW TO MAKE AND FRY PAKORAS :
FOR JAIN RECIPE: Omit the onions and ginger and then proceed
who can resist this?
hahaa…sweety i can 🙂 have had two “pakora and pint” events in a row!! quite fed up of pakoras..no matter how crispy they are…hugs