Makes approx. 25- 30
Takes approx. 20- 30 mins to make
This recipe creates tasty crispy pakoras which go really well with masala tea.
The rice flour in this recipe helps create a more crunchy texture than using the gram flour alone. The chicken fry mix adds extra flavour, however if you want to keep this recipe gluten free, then simply leave this ingredient out. And you will still end up with great tasting pakoras for the whole family to enjoy!
Ingredients
2 white onions
1 green bell pepper
2 medium potatoes
2 tbsp. of sweetcorn (optional)
handful of chopped coriander
1 heaped tsp crushed coriander seeds
1 tsp cumin seeds
1 tsp cumin powder
1 tsp chili flakes
1 tsp garam masala
1tsp salt
1/4 tsp turmeric powder
1/2 tsp carom seeds (ajwain)
1 heaped tbsp. hot and spicy chicken fry mix
2 heaped tbsp. rice flour
2 heaped tbsp gram flour
1 tsp ginger paste
2 tsp garlic paste
sunflower oil for frying
Method
Start with slicing the onions fairly thin and adding to a large mixing bowl. Then slice the peppers into quarters, thereafter each quarter into short thin slices, and add to the mixing bowl. The final vegetable to prepare is the potatoes, this should be sliced into thin matchsticks and added to the onions and peppers. All the vegetables need to be cut up as thinly as possible to ensure it all cooks evenly and quickly.
The next step is to add all the other ingredients into the bowl of veg. Mix well using your hands to ensure the moisture from the veg is incorporated with the spices and flour. Now add cold water slowly (a tablespoon at a time) and mix until the vegetables are lightly coated in the batter. Ensure the batter is not too thick or the pakoras will become heavy.
If you are are deep frying for the first time then the following link may be useful on how to fry food safely https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely
Now heat up a sturdy pan of oil for deep frying. Once the oil is hot, add the pakora mix to the oil using a table spoon. Do not over crowd the pan to ensure the pakoras fry evenly and become crispy. Fry on a medium high heat until golden brown and repeat the process until the batter is finished (should be done in two batches).
Your pakoras are now ready to devour with a dip of your choice....personally I like ketchup.
Kommentare