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  1. Exported from MasterCook

  2. PAKORA BATTER

  3. 6 Preparation Time :

  4. Categories : Vegetarian Indian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 1/3 c Chick pea flour, sifted

  7. 2 ts Ghee

  8. 1 tb Lemon juice

  9. 1/4 ts Cayenne

  10. 1/2 ts Turmeric

  11. 1 t Garam masala

  12. 2 ts Coriander

  13. 1 t Salt

  14. 9 tb Cold water, as needed

  15. 1/3 ts Baking powder, optional

  16. Combine the flour, melted ghee, lemon juice, spices &

  17. salt in a bowl & mix together well. Add 5 tb of cold

  18. water slowly, beating it until the mixture is smooth &

  19. free of lumps. Slowly add another 3 tb water &

  20. continue to beat until well mixed. Check the

  21. conssitency, it should resemble the consistency of

  22. heavy cream & easily coat a spoon. If it does not,

  23. add more water, till it does.

  24. 10 to 15 minutes to

  25. let it settle.

  26. Beat again for a couple of minutes to lighten the

  27. batter. Stir in the baking powder at this point if you

  28. want a cake like crust.

  29. For pakoras, choose a selection of your favourite

  30. vegetables:

  31. Cauliflower florets Eggplant cut into 1/4-inch rounds

  32. Potatoes or yams cut into 1/8-inch rounds Bell

  33. peppers, sliced 1/4-inch thick Zucchini, cut on the

  34. diagonal, 1/4-inch thick Asparagus tips, blanched &

  35. dried Heat 3 inches of ghee in a wok or deep skillet till

  36. hot. Dip your vegetables in the batter & one by one

  37. sloip them into the hot oil. Fry until the pakoras

  38. are golden brown on all sides. Remove & drain on

  39. paper towels. Serve immediately.

  40. Yamuna Devi, "The Art of Indian Vegetarian Cooking" - - - - - - - - - - - - - - - - - -

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