Side Pannel
Pakoras
Pakoras
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Indian, Vegetables
Ingredients List
- 1 1/3 c Besan Or Gram Flou --
- [lentil flour)
- 1 tb Freshly Squeezed Lemon
- Juice
- 2 ts Ground Coriander
- 2 ts Margarine Or Oil -- melted
- 1 1/2 ts Salt
- 1 ts Garam Masala -- (recipe to
- Follow)
- 1/2 ts Baking Powder
- 1/2 ts Ground Tumeric
- 1/2 ts Cayenne Pepper
- Water
- Choice Of Vegetable -- (to
- Follow below)
- Vegetable Oil For Frying
Directions
1 In a large bowl combine the first 9 ingredients with enough water to form
a thick batter.
2 Prepare the vegetable as directed below, and dip into batter, allowing
excess to drip off.
3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat
until very hot. Add batter-coated vegetables, a few pieces at a time; fry
until golden brown (cooking time varies from 3 to 10 minutes). If oil
begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on
paper towels. Serve hot.
Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons
khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter
and fry 8 to 10 minutes or until tender.
Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry
5 to 8 minutes, or until tender.
Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into
batter, and fry 3 to 5 minutes, or until tender.
Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5
minutes, or until tender.
Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and
allow to drain. Instead of usind batter, coat onion slices with besan
mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
green chile (optional). (You may coat several slices at a time to form a
fritter or pancake.) Fry 3 to 5 minutes until tender.
a thick batter.
2 Prepare the vegetable as directed below, and dip into batter, allowing
excess to drip off.
3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat
until very hot. Add batter-coated vegetables, a few pieces at a time; fry
until golden brown (cooking time varies from 3 to 10 minutes). If oil
begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on
paper towels. Serve hot.
Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons
khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter
and fry 8 to 10 minutes or until tender.
Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry
5 to 8 minutes, or until tender.
Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into
batter, and fry 3 to 5 minutes, or until tender.
Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5
minutes, or until tender.
Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and
allow to drain. Instead of usind batter, coat onion slices with besan
mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
green chile (optional). (You may coat several slices at a time to form a
fritter or pancake.) Fry 3 to 5 minutes until tender.
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