Receta Pakoras (click for detail recipe)
by Aparna Anurag

Pakoras

by Aparna Anurag Updated February 7,2014

Summary

Pakoras

are created by taking one or two ingredients and dipping them in a batter of gram flour and then deep-frying them. When
onions, on their own, are prepared in the same way, they are known as onionbhaji. A version of
pakora made with wheat flour, salt, and tiny bits of potato or onion (optional)
is called noon bariya (salt) typically found in
eastern Uttar Pradesh in India.In southern states of India, such preparations
are known as bajji rather than pakora. Usually the name of the
vegetable that is deep fried is suffixed with bajji. Pakoras are popular across
Pakistan, where they generally resemble those found in India. They are
sometimes served in a yoghurt based curry. Pakoras are also encountered in
Afghan cuisine. In China, they
are called pakoda.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 45 min
Recipe type: Appetizer
Cuisine: Indian
Serves: 2-3
Ingredients:
1 cup besan (gram flour)
1 tablespoon of coriander powder (dhania)
1 teaspoon cumin powder(jeera)
2 chopped green chilies
2 tablespoons chopped cilantro (hara dhania)
1tsp of garam masala
1tsp of chunky chaat masala
1tbsp of hot oil
1 teaspoon salt adjust to taste
3/4 cup of water (Use water as needed)
Oil to fry-8-10 tbsp
1 small potato, sliced thin
1 brinjal thin slices
1 onion , sliced thin
1. Mix all the
dry ingredients together: besan, all spices,hot oil and salt. Add the water

slowly to make a smooth batter (batter should be consistency of pancake

batter or dosa batter)

2. Next, add

the green chilies and cilantro. Mix well.

3. Heat the

oil in a skillet on medium high heat.

5. Dip the vegetable

slices in the batter one at a time and slowly drop in frying pan.

6. Fry the

pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

7. Turn them

occasionally. Fry the pakoras until both sides are golden-brown.

8. Repeat

this process. The crispy, delicious pakoras are ready to serve.