Pakora Gramflour Fritters Food

KADHI RECIPE (PUNJABI KADHI PAKORA)

Steps:

• In a bowl take the sour curd and whisk it well till smooth
• Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
• Stir and mix everything again.
• Add 3 cups water and stir again.
• Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
• You can use a blender to make this mixture, but make sure you don't over do it. You will get butter instead of a smooth blended curd.
• Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
• Add 1 cup thinly sliced onions.
• Mix everything well and set aside covered for 30 minutes.
• This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
• Then accordingly add water as required to make a thick batter. I added ¼ cup water.
• Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
• When the pakora are partly cooked, then turn over and fry the other side.
• Fry till the pakora are crisp and golden.
• Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
• In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
• Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
• Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
• Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
• Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
• Then add the curd slurry.
• Stir very well.
• Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
• After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
• If the kadhi becomes too thick, then add some hot water.
• Now add the onion pakora to the kadhi and stir gently.
• Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
• Lastly sprinkle some garam masala powder.
• Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.

PAKORA RECIPE | VEGETABLE PAKORA

Steps:

• Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.
• Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.
• Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.
• Taste test and add more salt, garam masala or green chilies.
• Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.
• Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.
• Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.
• Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.
• Serve vegetable pakora hot with a cup of masala tea or green chutney.
• To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.

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!

PAKORA (GRAMFLOUR FRITTERS)

Steps:

• Make batter and let it rest at least 15 minutes.
• Dip veggies and deep fry till golden brown.
• Remove with slotted spoon and serve immediately.

PAKORA

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

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.