Pakora Batter
Pakora Batter, a vegetarian recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Pakora Batter
Ingredients
- 1 1/3 c Chick pea flour, sifted
- 2 ts Ghee
- 1 tb Lemon juice
- 1/4 ts Cayenne
- 1/2 ts Turmeric
- 1 ts Garam masala
- 2 ts Coriander
- 1 ts Salt
- 9 tb Cold water, as needed
- 1/3 ts Baking powder, optional
Method
- Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well.
- Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps.
- Slowly add another 3 tb water & continue to beat until well mixed.
- Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon.
- If it does not, add more water, till it does.
- Cover the batter & set aside for 10 to 15 minutes to let it settle.
- Beat again for a couple of minutes to lighten the batter.
- Stir in the baking powder at this point if you want a cake like crust.
- For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot.
- Dip your vegetables in the batter & one by one sloip them into the hot oil.
- Fry until the pakoras are golden brown on all sides.
- Remove & drain on paper towels.
- Serve immediately.
- Yamuna Devi, “The Art of Indian Vegetarian Cooking”.
More Vegetarian recipes
- Eggless Mayo (“Better ‘N Hellman’s”)
- Eggplant with Tofu
- Khatta Moong (Soured Lentils)
- Meatless Balls
- Missing Egg Sandwich
- New Potatoes with Peas & Coriander