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Nov 2009 10

Pakoras are those tasty little spiced fritters consisting of vegetables dipped in batter and deep-fried –sort of the Indian answer to tempura. They can be made with individual whole chunks of veggies (cauliflower, onions, eggplant) or you can concoct a “mixed” pakora by combining several different shredded vegetables.  The flour used in the batter is actually not flour at all, but dried chickpeas ground into a powder. It is called besan, and is used quite frequently in Indian cuisine.

You will need:

½  c. besan (chickpea flour)
½ tsp salt plus extra to taste
1 tsp cayenne pepper
1 tsp baking powder
1½ tsp cumin
1 tbsp cilantro, finely chopped
½  c. plus 1 tbsp water
1 Yukon gold (a.k.a. yellow-flesh) potato
1 large onion
vegetable oil for deep-frying

In a large bowl, whisk together the besan, ½ tsp salt, cayenne pepper, baking powder, and cumin. Whisk in the water, beating well to form a smooth batter – it should be roughly the consistency of pancake batter, and should coat the back of a spoon. Stir in the cilantro, and set aside.
Grate the potato (medium or large-sized grate).  Finely chop the onion, so that the pieces are roughly the same size as the bits of potato. Toss the potato and onion together, then add them to the batter.
Heat the oil in a wok or a large heavy-bottom skillet – you want it to be about 1 cm deep. To test the oil temperature, drop in a small cube of bread – if it shimmers in the oil and browns in roughly 30 seconds, the oil is hot enough. Scoop little tablespoonfuls of the veggie mixture from the batter (if you’re using larger chunks of vegetables, simply pull out individual pieces), and carefully slip them into the oil. Fry them in small batches of about 3 or 4 at once, turning, until the pakoras are a healthy golden brown. Using a slotted spoon, carefully transfer the pakoras onto a plate lined with paper towels, allowing them to drain. Immediately sprinkle the hot pakoras with a bit of salt, and serve at once.

Serves 4 as an hors d’oeuvre

© Shaby Heltay, 2009

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