VEGETABLE PAKORAS

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Anjana's Vegetable Pakoras:

First added: 2012-11-28; Last edited: 2012-12-02


Anjana's vegetable pakoras prepared for a potluck dinner (2012-11-21).

Author: Anjana Maheshwari (Yale ISPY).

Background:

Pakoras are a traditional tea time Indian snack.

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-11-21).

Essential Supplies & Ingredients: (makes enough for 4 - 5 servings)

• 1 pot (for deep-frying the pakoras)

• 1 - 1 1/2 cups gram flour, chickpea flour (known as Indian besan)
• 1/2 potato, medium (cut into round thin slices, a little thick than the traditional chips size)
• 1/2 cucumber, medium (cut into round thin slices)
• 4 - 5 cauliflower florets (chopped into small florets)
• 2 - 3 slices bread, white or wheat (cut each square shaped bread slice into nine small squares)
• 10 - 12 pieces Indian paneer, drained "cottage cheese" (1/2 inch cubes)
• 1 1/2 teaspoons salt
• 1/4 - 1/2 teaspoons red chili powder
• 3/4 teaspoon chaat masala, for batter (easily found in stores with South Asian ingredients)
• 1/2 teaspoons cumin, ground powder
• 1/2 teaspoons dry mango powder (well known in India as Amchoor powder)
• water (just enough to reach the desire batter consistency)
oil (enough, when the vegetables are added, the vegetables are completely submerged)
• 1 - 1 1/2 teaspoons chaat masala, for sprinkling on cooked pakoras

Instructions:

Preparing Pakoras: (10 - 20 minutes)

1) In a bowl add besan and all spices.

2) Pour in water slowly to make a thin paste (thick enough to coat a thin layer on the vegetables)

3) Put oil in a frying pan to heat up while you slice your veggies and bread.

4) Once the oil is hot reduce the heat to medium.

5) Dip the veggies one by one in the besan batter and slide in the oil pan for frying.

6) Fry the pakoras initially on medium heat for a few minutes.

7) Flip pakoras.  Briefly raise the heat to high while turning them.

8) Once the pakoras turn golden brown transer them to a plate lined with an absorbant paper towel.

9) Sprinkle the remaining chaat masala (1 - 1 1/2 teaspoons) on the pakoras.

10) Serve hot with tea or coffee.

Other Options:

The same batter can also be used to make famous Indian pancake named "Chilla".

Assessment and Possible Improvements:

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Annotated Internet Links:

Recommended Cookbooks:

1)

 


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