There are so many versions of pakora but this is quite nice and simple. Pakoras are made with different vegetables finley slices, which are dipped in a spicy batter and deep-fried.
Pakoras are usually served as snacks or appetizers. In the UK they are very popular as a fast food snack, available in Indian and Pakistani and restaurants to take- aways .
- 350g chickpea flour sifted
1 tbsp lemon juice
¼ tsp cayenne pepper
½ tsp turmeric
1 tsp garam masala
2 tsps coriander
1 tsp ground cumin ½ tsp salt (to taste)
10 tbsps water as needed, cold
½ tsp baking powder
½ tsp asafetida (optional)
1 tsp crushed pomegranate seeds
2 minced green chillies
- 1 Combine the flour, melted ghee, lemon juice, spices, chillies, pomegranate seets and salt in a bowl and mix together well.
2 Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
3 Slowly add 3 tablespoons water and continue to beat until well mixed.
4 Check the consistency as it should resemble that of heavy cream and easily coat a spoon.
5 If it does not, add more water, until it does. Add your desired vegetables finely sliced. I use onions and potatoes. Ensure that these are sliced as finely sliced as crisps.
6 Cover the batter mixture and set aside for 10 to 15 minutes to let it settle.
7 Beat again for a couple of minutes to lighten the batter. Then take a deep pan and heat with oil. Drop the mixture in the form of uneven sized pieces. Deep until till they turn golden brown in colour. In between stir well. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve warm with chutney or ketchup.