Pakoras
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
besan
or gram flour |
* |
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
margarine
or oil, melted |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | x |
water
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | medium |
eggplant
unpeeled |
*
|
| 2 | tablespoons |
poppy seed
white |
|
| 3 | large |
potatoes
thinly sliced |
|
| 2 | each |
green bell peppers
seeded |
|
| ½ | pound |
mushrooms
|
|
| 2 | large |
onions
peeled, thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
besan
or gram flour |
* |
| 15 | ml |
lemon juice
freshly squeezed |
|
| 1E+1 | ml |
coriander
ground |
|
| 1E+1 | ml |
margarine
or oil, melted |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
garam masala
|
*
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
turmeric
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | x |
water
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | medium |
eggplant
unpeeled |
*
|
| 3E+1 | ml |
poppy seed
white |
|
| 3 | large |
potatoes
thinly sliced |
|
| 2 | each |
green bell peppers
seeded |
|
| 226.8 | g |
mushrooms
|
|
| 2 | large |
onions
peeled, thinly sliced |
|
Directions
In a large bowl combine the first 9 ingredients with enough water to form a thick batter.
Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
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.
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 ½ 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.
