Pakoras are one of the tastiest indian snacks which are very easy to make. Iam sharing a beginner friendly recipe which you can make especially in the monsoon.
Preparation time : 10 Min
Cooking time : 15 Min
Calories for 100 gms : 315
Ingredients :
230 gm Chickpeaflour or besanl
50 gm Riceflour
½ tsp Ajwain or carom seeds
½ tsp Kashmiri chillipowder
1 tsp Coriander powder
½ tsp Cumin powder
¼ tsp asafoetida
¼ tsp Baking soda
1 tsp Salt or to taste
20 gm chopped coriander
40 gm chopped onions
2 Tbsp hot oil
Öl to Fry
¼ tsp Chatmasala
½ tsp Lemonjuice
Approx 500 gm assorted vegetables of your choice . I have used Potatos, Malabar Spinach, Chillies/Paprika, Plaintain/ Raw banana and Onion.
Preparation:
1. For the batter, sift the chickpea flour through a sieve to make sure there are no lumps in the batter. Add 1/2 tsp carom seeds, 1/2 tsp chillipowder, 1 tsp coriander powder, 1/2 tsp cumin powder, salt to taste . add asafoetida , 1 tbsp gingergarlic paste, 1/4rth tsp baking soda and add 2 tbsp of hot oil which makes the pakora crisp and will prevent them from soaking up oil. Give it a good mix.
Tipp 1 : Avoid lumps in the batter
The very first tip to keep in mind when making pakoras is to whisk the batter properly to avoid lumps. When you mix all the ingredients in the bowl, make sure that there are no lumps because the Lumps formed in the dough often cause frying problems, resulting in uncooked pakoras.
2. Add approx. 125 ml of water or as required and mix it to form a smooth, thick batter . Don’t add all of the water at once. Check the consistency and add little by little.
Tip 2 : You can always check the consistency of the batter by dipping in your finger and you see the batter has coated your finger well. this is the desired consistancy to make the pakoras
3. Now cut the vegetables in the shapes you desire. I have sliced the potatoes, and bananas and separated the onion rings. Make a slit in the center of the paprika/chilli.
4. Heat up oil for deep frying. The desired temperature is 180 deg Celcius.
Tipp 3 : Always maintain the temperature of the oil. When the oil is too hot, you end up having pakoras brown from outside and uncooked from inside.
5. Dip the veggies in the batter and deep fry to golden brown color.
6. Fry the pakoras and drain the fried pakoras on a paper towel and sprinkle a bit of chat masala to get that tangy punch.
Links to the ingredients for those who are living in Germany :
https://easy-groceries.de/product/trs-ajwain-lovage-seeds-carom/
https://easy-groceries.de/product/mdh-kashmiri-mh-100g/
https://easy-groceries.de/product/everest-coriander-powder-dhania-powder-100g/
https://easy-groceries.de/product/trs-cumin-powder-jeera-powder/
https://easy-groceries.de/product/vandevi-asafoetida-teufelsdreck-asa-foetida-yellow-powder/
https://easy-groceries.de/product/annam-ginger-garlic-paste-200-g/
https://easy-groceries.de/product/shan-chaat-masala-seasoning-100g/
Make them and Enjoy with a cup of hot tea.
source
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