Pakora Batter Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Chick pea flour, sifted
2 tsp: Ghee,
1 tbsp: Lemon juice,
1/4 tsp: Cayenne,
1/2 tsp: Turmeric,
1 tsp: Garam masala,
2 tsp: Coriander,
1 tsp: Salt,
9 tbsp: Cold water, as needed
1/3 tsp: Baking powder, optional
Directions:
Combine the flour, melted ghee, lemon juice, spices & salt in a bowl
& mix together well. Add 5 tb of cold water slowly, beating it until
the mixture is smooth & free of lumps. Slowly add another 3 tb water
& continue to beat until well mixed. Check the conssitency, it
should resemble the consistency of heavy cream & easily coat a spoon.
If it does not, add more water, till it does.
Cover the batter & set aside for 10 to 15 minutes to let it settle.
Beat again for a couple of minutes to lighten the batter. Stir in the
baking powder at this point if you want a cake like crust.
For pakoras, choose a selection of your favourite vegetables:
Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or
yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick
Zucchini, cut on the diagonal, 1/4-inch thick Asparagus 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. Remove & drain on
paper towels. Serve immediately.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Source from luhu.jp
& mix together well. Add 5 tb of cold water slowly, beating it until
the mixture is smooth & free of lumps. Slowly add another 3 tb water
& continue to beat until well mixed. Check the conssitency, it
should resemble the consistency of heavy cream & easily coat a spoon.
If it does not, add more water, till it does.
Cover the batter & set aside for 10 to 15 minutes to let it settle.
Beat again for a couple of minutes to lighten the batter. Stir in the
baking powder at this point if you want a cake like crust.
For pakoras, choose a selection of your favourite vegetables:
Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or
yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick
Zucchini, cut on the diagonal, 1/4-inch thick Asparagus 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. Remove & drain on
paper towels. Serve immediately.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Source from luhu.jp