Side Pannel
Pakora Batter
Ingredients List
- 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
Directions
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"
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"
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