Pakora
Over a year ago
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Ingredients
- 1 Cup Gram Flour
- ½ Teaspoon Chilli Powder
- ½ Teaspoon Turmeric
- ½ Teaspoon Cumin
- ½ Teaspoon Garam Masala
- 1 Teaspoon Salt
- 2 Cloves Garlic
- A Handful Coriander Leaves and Stalks
Accompaniment
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Description
This is a tasty versatile batter that can be used to make many Indian starters.
Method
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1
Combine the ingredients (garlic crushed or finely chopped), make a well in the middle and slowly add water to make a batter. When it's the required consistency simply dip cauliflower florettes, onion rings or sliced potato into the mixture and deep fry on a high heat for five minutes. The batter can also be used for chicken pakora (you can add a tablespoon of tomato puree to give it the red colour). In Scotland, haggis pakora is becoming very popular, roll your haggis into balls, dip in the batter and deep fry.
To make the doughie vegetable pakora bought from takeaways, add much less water to make a much thicker mixture, the consistency of bread dough. Into the mixture add a small onion grated or finely chopped, a grated carrot, a grated potato and a handful of peas. Combine well, then spoon dollops into the deep fryer for five minutes or so, until they are golden and floating.
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