Category: hacked
Rating: 3.83
Servings: 1


1 1/3 cup besan or gram flou --
1 [lentil flour)
1 tablespoon freshly squeezed lemon
1 juice
2 teaspoon ground coriander
2 teaspoon margarine or oil -- melted
1 1/2 teaspoon salt
1 teaspoon garam masala -- (recipe to
1 follow)
1/2 teaspoon baking powder
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
1 water
1 choice of vegetable -- (to
1 follow below)
1 vegetable oil for frying

Directions: How to Cook Pakoras

1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter.

2 Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.

3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot.

Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender.

Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender.

Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender.

Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender.

Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender.

Recipe By : Adam Solomon

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Recent comments and reviews for this recipe:

meenu writes:


Posted on 12 Oct 2009, 03:07 ET

gagan writes:


Posted on 23 Sep 2010, 19:15 ET

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