Pakora Batter ingredients
* 1 1â„3 c Chick pea flour, sifted
* 2 t Ghee
* 1 T Lemon juice
* 1â„4 t Cayenne
* 1â„2 t Turmeric
* 1 t Garam masala
* 2 t Coriander
* 1 t Salt
* 9 T Cold water, as needed
* 1â„3 t baking powder, optional
Cooking Pakora Batter
1. Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well.
2. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps.
3. Slowly add another 3 tb water & continue to beat until well mixed.
4. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon.
5. If it does not, add more water, till it does.
6. Cover the batter & set aside for 10 to 15 minutes to let it settle.
7. Beat again for a couple of minutes to lighten the batter.
8. Stiri in the baking powder at this point if you want a cake like crust.
9. For pakoras, choose a selection of your favourite vegetables: Caulifloweri florets Eggplanti cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppersi, sliced 1/4-inch thick Zucchinii, cut on the diagonal, 1/4-inch thick Asparagusi tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides.
10. Remove & drain on paper towels.
11. Serve immediately.
12. Yamuna Devi, “The Art of Indian Vegetarian Cooking”.
Speak Your Mind