Indian Food, Pakoras?!
Answers: Does anyone have a good recipie to how to make vegetable pakoras? And the tamarind sauce?
That's a good recipe. Mine is simpler. And I use chopped mixed vegetables, 4 cups (using the flour/water ratio above), like cauliflower, green pepper, onion, shredded carrot. You can use just about any vegetable. Oh, and I buy the tamarind chutney. I've made it, but why bother. Here is mine too:
You can use any vegetable(s), but I like broccoli, shredded carrot, chopped onion, green pepper, and sometimes potato and cauliflower.
1 1/2 cups chick pea flour
1 tsp garam masala
2 tsp salt
1 tsp turmeric
3/4 tsp chili powder
3/4 cup water
1 tsp crushed garlic
4 cups chopped vegetables (mixed)
oil (deep fry or pan fry in 1" oil. Both work equally well.)
Mix the dry ingredients, andstir in water. Let stand for 30 minutes, then beat again and add vegetables. Heat the oil and drop batter by heaping spoonfuls into hot oil. Turn when quite brown. You are cooking raw veggies, so let them get really brown, and don't put too many on at a time. Drain on paper towels and serve alone or with chutney.
no, sorry!! i wish i did tho
PAKORAS
INGREDIENTS:
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
1 potato, thinly sliced
1 green bell pepper, cut into strips
2 cups baby spinach leaves
DIRECTIONS:
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower, onions, potatoes & the other veggies in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
NOTE: The bhuji can be made ahead of time, well-drained of oil, and then crisped by being put into a preheated 350o F oven for half an hour.
PS: these basic recipe works for most all vegetables,
paneer cubes, fish & even chicken!
TAMARIND (Imli) Chutney
http://www.angelfire.com/country/fauzias...
Vegetable Pakoras
Ingredients
1 cup gram flour(besan or garbanzo bean)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup water
2 green chilies, finely chopped
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons vegetable oil or melted ghee
vegetable oil(for deep frying)
2 medium onions, sliced into thin rings
8-10 small spinach leaves, washed and patted dry
2 medium potatoes, parboiled and thinly sliced
tamarind chutney(for dipping) (optional)
coriander chutney(for dipping) (optional)
hot onion relish(for dipping) (optional)
Directions
1. Mix together the gram flour, salt, cayenne in a bowl; add the water stirring to make a thick batter.
2. Stir until thick and smooth, adding just a touch more water if you need it; allow the batter to sit for about 1/2 hour before using it.
3. Before dipping the vegetables, stir the chopped chilies, the cilantro, and the ghee into the batter, mixing well.
4. Heat oil and coat vegetable pieces thickly with batter.
5. Carefully drop coated vegetables into hot oil and cook until crisp and golden; remove from oil and drain on paper toweling.
6. Serve warm with chutneys such as tamarind and coriander chutney and hot onion relish.
http://www.recipezaar.com/47593
Uncle Bill's Vegetable Pakoras
Ingredients
Batter
2 cups besan flour, channa dhal, made from lentils
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
warm warm water, as required to form a semi-thick batter
Vegetables
2 large potatoes, peeled and quartered
1/2 cup cauliflower florets
4 tablespoons butter
2 large onions, very finely chopped
3 large garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/2 cup frozen tiny peas
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups canola oil(for deep frying)
Yogurt dip
1 cup plain yogurt
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Directions
1. BATTER.
2. Sift flour into a mixing bowl.
3. Add turmeric, cumin, chili powder and salt; mix well.
4. Gradually ad warm water and mix to a semi-thick batter; set aside.
5.. VEGETABLES.
6. In a medium size cooking pot, add potatoes, cover with water and bring to boil.
7. Cover and cook until potatoes are tender, about 12 to 15 minutes.
8. When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
9. Chop cauliflower florets into small pieces; set aside.
10. In a large frying pan, melt butter on medium heat.
11. Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
12. Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
13. Add this mixture to the slightly cooled potatoes and mix well to incorporate.
14. Using a teaspoon, spoon mixture by spoonfuls.
15. Rub your hands with some olive oil and form the spooned mixture into balls.
16 Flatten to about 1/4 inch thickness.
17. Dip into batter so that they are covered with batter, let excess drain off.
18. In a frying pan, heat canola oil to 375°F.
19. Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
20. Add more oil if required.
21. Remove to a plate lined with paper towels to absorb any excess oil.
22. Serve with your favorite yogurt dip or ketchup.
23. YOGURT DIP.
24. In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
http://www.recipezaar.com/185440
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Ingredients:
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion
How to make vegetable pakora:
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375°.
Drain pakoda on paper towels and serve immediately.
Serve vegetable pakora with coriander or mint chutney or tomato ketchup