Pakora

(from bubblewrap’s recipe box)

Source: Kim O'Donnell @ Washington Post

Ingredients

  • Batter Ingredients:
  • 2 cups chickpea flour
  • 1 teaspoon baking powder (optional; use if you like a puffier result)
  • 3/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/8 teaspoon asafetida
  • 2 teaspoons salt
  • 1/2 teaspoon kalongi seeds (optional)
  • 1/2 teaspoon cumin seeds (optional)
  • Approximately 1 1/2 cups cold water
  • Veggies that can be used:
  • Zucchini (rounds or batons), bell pepper (rectangles), eggplant rounds (use small, thinner eggplants), diced potatoes, sweet potato rounds, cauliflower florets, julienned carrots, onion rings, spinach leaves, watercress.
  • For frying: ghee (traditional), canola or vegetable oil

Directions

  1. Method:

  2. With a rubber spatula, mix all ingredients, except for the water, to combine. Add water gradually, and mix well after each addition. Continue to add water until the batter is the consistency of heavy cream or of pancake batter.

  3. Let batter rest for about 15 minutes. In the meantime, you may either prep your vegetables for frying or make a green chutney (see below) for dipping.

  4. Heat about 2 inches of fat of your choice in a heavy deep pot or a wok until temperature reaches approximately 335 degrees. If you don’t have a cooking thermometer, you can test the oil with a spoonful of batter; it is ready for cooking when it bubbles in response.

  5. Veggies such as zucchini rounds, eggplant rounds and bell pepper rectangles use a medium-consistency batter. More delicate items such as spinach leaves and water cress may require a thinner batter. If you’re planning to do a mixed order, prepare the heavy-batter items first, then water down batter as needed for more delicate pieces.

  6. Dip veggies into batter, making sure they are completely coated. With a pair of tongs, place into hot oil and let cook until medium golden brown. You may turn veggies with tongs to allow for browning on both sides. Remove with a slotted spoon and transfer to paper towels or a layer of paper bags to for draining. Eat while pakoras are still warm and serve with chutney.

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