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Pakora Batter

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Recipe

 

Yield

6 servings

Prep

35 min

Cook

?

Ready

50 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups chickpea (garbanzo) flour
sifted
*
2 teaspoons ghee (clarified butter)
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1 tablespoon lemon juice
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¼ teaspoon cayenne pepper
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½ teaspoon turmeric
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1 teaspoon garam masala
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2 teaspoons coriander
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1 teaspoon salt
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9 tablespoons water
as needed, cold
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teaspoon baking powder
optional
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Ingredients

Amount Measure Ingredient Features
315 ml chickpea (garbanzo) flour
sifted
*
1E+1 ml ghee (clarified butter)
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15 ml lemon juice
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1.3 ml cayenne pepper
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2.5 ml turmeric
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5 ml garam masala
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1E+1 ml coriander
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5 ml salt
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135 ml water
as needed, cold
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1.7 ml baking powder
optional
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Directions

Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well.

Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.

Slowly add another 3 tablespoons water and continue to beat until well mixed.

Check the conssitency, it should resemble the consistency of heavy cream and easily coat a spoon.

If it does not, add more water, until it does.

Cover the batter and 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 1394% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 403mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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