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Written by Sharmini
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 Plate of Pakoras
Pakoras are a teatime snack most favoured in all parts of India.
They can be made out of a variety of vegetables such as potato, onions,
spinach, or peppers.
Preparation time: 20 minutes
Cooking Time: 15-20 minutes
Serves: 4
INGREDIENTS:
4 oz
Gram/ besan flour
1
tbsp Plain flour
1 level tsp. Salt
1/4tsp. Chilli powder / paprika-1tsp
A pinch Asafoetida
3 tsp. Garam masala
1/8
tsp Bi-carbonate of Soda
Approx.150ml Water
½ lb
Potato, onions, or 10-12 baby spinach leaves
(use any 1 of them)
Oil
1 cup for deep-frying ( sunflower )
METHOD
I. Sieve the gram flour, salt and bicarbonate of soda
II. To prepare the batter :-
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Place gram flour and plain flour into a bowl and add all the other spices.
- Make a well in the centre of the mixture and slowly pour in the
water. Keep on stirring till it becomes smooth and has the
consistency of thick pancake batter.
- Leave it to rest for about 10 minutes.
III. Vegetable Preparation
- Chop the onions finely.
- Cut a ½ inch ginger piece very fine and also a ½ inch green chilli.
- Cut a few fresh coriander leaves finely too.
- Mix them together in a separate bowl and pour some of the batter in it, making a thick consistency.
IV. How to Fry Pakoras
- Heat the oil in a wok over a medium flame.
- To test if the oil is hot enough, sprinkle a few drops of batter into it, they should rise to the surface immediately.
- Remove them with a slotted spoon and discard.
- Take a spoonful of pakoda mix and place in the hot oil. The
safest way to avoid oil splashing is to lower the fritter gently into
the oil against the edge of the
pan.
- Fry each side for 5-7 min. The outside should be golden brown and crisp.
- Remove the pakoda with a slotted spoon and place them in a plate lined with absorbent kitchen towel.
- Transfer onto a serving dish and serve hot. It can be served with Tomato sauce or chilli sauce.
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