Pakora

Pakoras are a popular Indian snack or starter made by deep-frying battered vegetables, chickpea flour, and various spices. They are crispy on the outside and soft on the inside. Here's a basic recipe for making vegetable pakoras, you can replace the vegetables with small chicken pieces for a chicken pakora version:

Ingredients:

For the pakora batter:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (optional for extra crispiness)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• Salt to taste
• Water (approximately 1/2 to 3/4 cup) to make a thick batter

For the vegetables:

• 1 medium potato, thinly sliced
• 1 medium onion, thinly sliced
• 1-2 green chilies, thinly sliced (adjust to your spice preference)
• Other vegetables like spinach leaves, eggplant, or cauliflower (optional), thinly sliced

For deep frying:

• Vegetable oil

Instructions:

1. Heat enough vegetable oil in a deep frying pan or kadai over medium heat. You'll need enough oil for deep frying; about 2-3 inches deep.

2. While the oil is heating, prepare the pakora batter. In a mixing bowl, combine chickpea flour, rice flour (if using), red chili powder, turmeric powder, garam masala, cumin seeds, and salt.

3. Gradually add water to the dry ingredients, whisking continuously to make a smooth and thick batter. The consistency should be thick enough to coat the back of a spoon. It shouldn't be too runny.

4. Once the batter is ready, add the thinly sliced vegetables (potato, onion, green chilies, and any other vegetables you're using) into the batter. Mix well to coat the vegetables evenly with the batter.

5. Check if the oil is hot enough by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

6. Carefully drop spoonfuls of the vegetable-batter mixture into the hot oil. Fry the pakoras in batches, being careful not to overcrowd the pan. This allows them to cook evenly.

7. Fry the pakoras until they turn golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

8. Serve the pakoras hot with green chutney or tamarind chutney. Enjoy!

Pakoras are best enjoyed freshly fried while they are still hot and crispy. You can experiment with different vegetables and spices to create your own variations of this classic Indian snack.

 

Pakoras are believed to have originated in the Indian subcontinent, particularly in India. They are a well-known snack or starter in Indian cuisine and have a lengthy history of being enjoyed in various regions of the country. Pakoras are often linked to Indian street food and are a regular feature during rainy seasons and festive occasions. As time has passed, different regions of India have developed their unique variations of pakoras, utilizing locally accessible ingredients and spices.