1 1/3 cup besan or gram flou --
1 [lentil flour)
1 tablespoon freshly squeezed lemon
2 teaspoon ground coriander
2 teaspoon margarine or oil -- melted
1 1/2 teaspoon salt
1 teaspoon garam masala -- (recipe to
1/2 teaspoon baking powder
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
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
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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