Pakoras;
2 cups chick pea flower, 1/2 cup rice flour, 1/4 cup dark or light rye flour ( rye optional )
Add water, allow to sit for two hours. Consistancy should be that it clings fairly thickly to a veggie dipped in it, so fairly thick, or it won't cling when fried either. Dip the pakoras for frying such that the batter gets inside the flowerettes and all that.
I generally use cauliflower, or broccoli, but one with experience can use almost any veggie. Eggplant is not a good choice... lol. Nor tomatoes. ...nor peppers, the batter has to stick well.
This amount of batter should make three small to medium home-size batches of cooking, roughly forty small-medium pakoras.
Spice; 3 tsps. good coriander powder, 3 tsp good cumin seeds, 3 tsp good fennel seeds, 2 tsp tumeric, 2 tsp dry or fine-chopped methi or coriander leaf , 2 tsp oregano, one tablespoon wheat germ if available, 1 1/2 tsp black pepper, one tsp pink or black salt, 2/3 cup ground cheddar or smoked havarti or swizz cheese.
Deep fry at modestly high heat, stirring maybe at first minute if the pot if not so deep, to get them off the bottom if they stick. Cook about eight minutes until crispy, not very very dark, more red-dark brown, but well done, crispy outside. Do not undercook, or they will fall apart. Better to overcook if you have to be an extremist. The exact color will depend on the color of the chick pea flour. ps chana flour/chick pea flour, same same. The veggies have to cook, so dont use the highest heat, more like 7 1/2 out of 10 on the dial.
Serve to Gopal with chutney, serve hot.
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