Mixed Pakoras Savory Fritters Food

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

SPINACH PAKORA (FRITTERS)

Steps:

• Sift the gram flour.
• Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
• Cover and let it stand for ½ hour.
• Sprinkle little water if needed.
• (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
• (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
• Heat the oil in a deep skillet or wok on medium to high heat.
• For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
• Put the'pakoras' in a single layer in the skillet.
• Fry, turning them with a slotted flat spatula, until all sides become golden brown.
• (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
• Fry all the'pakoras' this way.
• Serve hot with any chutney.
• Variation: Add 1 cup corn kernels to the mixture for extra crispness.
• May also add ½ teaspoon baking soda to ensure softness.

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

Steps:

• Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
• Julienne green onions, add to bowl.
• Scramble eggs with a little milk and rest of ingredients.
• Mix egg mixture into vegetables and let sit 5 minutes.
• Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
• Remove and drain on paper towel.