Pakoras

Pakoras Recipe from India - Delicious and Easy-to-Make Snack

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pakoras are a popular Indian snack that consists of vegetables or meat coated in a spiced gram flour batter and deep-fried until crispy. They are typically served with chutney or a yogurt-based dipping sauce and are perfect for enjoying with a cup of tea or as an appetizer.

History

Pakoras have been a staple in Indian cuisine for centuries and are believed to have originated in the Indian subcontinent. They are often enjoyed during monsoon season as a comforting and warming snack. The combination of crispy fried batter and flavorful spices has made pakoras a favorite among food lovers around the world.

Ingredients

Some vegetables (e.g. 4 or 5 potatoes or some chopped bite-sized peppers) or whole or halved mushrooms
1 large onion, chopped into long thin strips
A packet of skinless, boneless frozen fillets (e.g. cod), thawed about halfway
A pot half-full of sunflower oil

For the batter

6 tbsp of "gram flour" (chickpea flour, sometimes called "besan")
Chunks of frozen, pre-pulped garlic, ginger, and green chillies
spices: turmeric (haldi), garam masala, ground coriander, salt, chilli powder
Some cumin and ajwain seeds (ajwain seeds are like caraway or oregano seeds; you don't have to use them if you cannot find them, but they do impart a nice flavor)
Here is a picture of all the other spices. Look how wonderful and tempting they all are when they are gathered together like this on your worktop!

How to prepare

First, prepare the flour mix by sifting the besan flour into a large bowl.
Slice the potatoes lengthwise into 0.5 cm thick slices. If using chunks, make sure they are bite-sized, similar to the size of a small mushroom. Mushrooms should be whole or halved.
Now, add the spices to the gram flour bowl:
- 4 heaped teaspoons of garam masala
- 2 heaped teaspoons of salt
- 3 heaped teaspoons of ground coriander
- 2 heaped teaspoons of red chilli powder
- Add all the pulped ginger, chilli, and garlic
- 3 tsp of haldi (turmeric)
You need to use more spices than you would normally use for a curry because these will only be in the batter. You may not use all of the batter, so there might be some leftover that you have to discard.
Then, add about a tall glass of water to the flour and spice mixture. Stir continuously with a large spoon (or your hand) until you get a thick-soup style consistency with no flour lumps. Add a few dashes of lemon juice at this point.
Put all the spices (except seeds) into the flour and mix well.
Stir in a tall glass of water, mixing thoroughly until the batter reaches a thick-soup consistency.
If available, add some chopped coriander leaf. You can use frozen chopped coriander straight from the freezer as it thaws instantly. Then, stir in all the vegetables and/or chunks. It's fine if the chunks are still partially frozen as they will cook quickly.
Add some chopped coriander if desired.
Next, add the potato slices or bite-sized fish chunks, ensuring everything is well coated.
Once everything is mixed, set the bowl aside and heat up a karahi of oil until it is very hot. You can test if the oil is hot enough by dropping a little of the batter mix into it. If it solidifies instantly, floats on the top with lots of bubbles, then it's ready for deep frying. Lower the flame slightly and add the potatoes or other ingredients using your hand, scooping up some of the batter around them, and gently dropping them into the hot oil. Fry in 4 or 5 batches, turning up the heat to maintain a bubbling and floating surface for about 4 or 5 minutes each time. Use a metal utensil to turn over the frying objects.
Heat a large karahi (pot) with vegetable oil, filling it just above halfway, until hot.
Add the coated vegetables or fish in batches and fry until golden brown.
After a few minutes of frying, when the batter coating has turned golden brown, scoop out the fried objects and drain them well on absorbent kitchen paper. Place them in a foil-lined dish and keep warm in a low-temperature oven while you cook the remaining batches. Once all the frying is done, turn off the heat and cover the oil. You can reuse the oil, but make sure to strain it using a funnel and strainer once it has fully cooled. If you have used fish, you may not want to reuse the oil as it will have a fishy smell that could affect other dishes.
Serve the fried items in a foil or tissue-lined dish, keeping them warm in the oven. Enjoy!

Variations

Try using different vegetables such as spinach, cauliflower, or eggplant.
Add spices such as cumin, turmeric, or fennel seeds for extra flavor.
Substitute the gram flour with chickpea flour for a gluten-free option.

Cooking Tips & Tricks

Make sure the oil is hot enough before adding the pakoras to ensure they cook evenly and become crispy.

- Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to remove excess oil.

- Experiment with different vegetables or meats to create unique flavor combinations.

- Serve the pakoras immediately for the best taste and texture.

Serving Suggestions

Serve pakoras with mint chutney, tamarind chutney, or a yogurt-based dipping sauce. They can be enjoyed as a snack, appetizer, or side dish.

Cooking Techniques

Deep-fry the pakoras in hot oil until they are golden brown and crispy. Make sure to cook them in batches to avoid overcrowding the pan.

Ingredient Substitutions

Use any vegetables or meats of your choice.

- Substitute the gram flour with chickpea flour for a gluten-free option.

- Experiment with different spices and seasonings to create unique flavor combinations.

Make Ahead Tips

Prepare the batter and chop the vegetables ahead of time, but fry the pakoras just before serving to ensure they are crispy and fresh.

Presentation Ideas

Serve the pakoras on a platter garnished with fresh herbs and lemon wedges. You can also serve them in individual bowls with dipping sauces on the side.

Pairing Recommendations

Pair pakoras with a hot cup of masala chai or a refreshing glass of lassi for a complete Indian snack experience.

Storage and Reheating Instructions

Pakoras are best enjoyed fresh and crispy, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to maintain their crispiness.

Nutrition Information

Calories per serving

Each serving of pakoras contains approximately 200-250 calories, depending on the size and ingredients used.

Carbohydrates

Pakoras are a carb-heavy snack due to the gram flour batter used to coat the vegetables or meat. Each serving of pakoras contains approximately 20-25 grams of carbohydrates.

Fats

The deep-frying process used to cook pakoras results in a higher fat content. Each serving of pakoras contains approximately 10-15 grams of fat.

Proteins

Pakoras contain a moderate amount of protein due to the addition of vegetables or meat. Each serving of pakoras contains approximately 5-10 grams of protein.

Vitamins and minerals

Pakoras are a good source of vitamins and minerals, especially if made with a variety of vegetables. They provide essential nutrients such as vitamin C, vitamin A, and potassium.

Alergens

Pakoras contain gluten due to the use of gram flour. They may also contain allergens such as nuts or dairy depending on the recipe.

Summary

Pakoras are a delicious and indulgent snack that is best enjoyed in moderation due to their high fat and calorie content. They provide a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Pakoras are a delicious and versatile snack that can be enjoyed with a variety of vegetables or meats. They are easy to make and perfect for sharing with friends and family. Experiment with different ingredients and spices to create your own unique pakora recipe.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, with the sun shining bright and a gentle breeze rustling through the trees in our backyard. I was just a young girl then, full of curiosity and eager to learn the secrets of the kitchen from my mother and grandmother.

On that fateful day, my grandmother had decided to make pakoras for our family. I watched in awe as she expertly sliced the vegetables, mixed the spices, and dipped the pieces in the batter before frying them to golden perfection. The aroma that wafted through the kitchen was simply irresistible, and I couldn't wait to taste the crispy, spicy treat.

As I sat down at the table with my family, eagerly reaching for a hot pakora, my grandmother stopped me with a smile. "Not yet, my dear," she said. "First, let me tell you the story of how I learned to make these delicious pakoras."

I leaned in close, my eyes wide with anticipation, as my grandmother began to recount her own journey of discovery with this beloved recipe.

"It all started many years ago, when I was a young bride living in a small village in India. My mother-in-law was a formidable cook, known for her skill in the kitchen and her delicious recipes. I was determined to learn everything I could from her, so that I could one day pass on the culinary traditions of our family to future generations.

"One day, as I was helping my mother-in-law prepare for a special celebration, she handed me a bowl of besan flour and a selection of spices. 'Today, you will learn how to make pakoras,' she said, her eyes twinkling with mischief. 'It is a recipe that has been passed down through generations, and now it is your turn to master it.'

"I watched closely as my mother-in-law showed me how to mix the besan flour with water, creating a smooth batter that would coat the vegetables perfectly. She explained the importance of adding just the right amount of spices – cumin, coriander, turmeric, and chili powder – to create a balanced and flavorful dish.

"Once the batter was ready, my mother-in-law showed me how to slice the vegetables – onions, potatoes, and spinach – into thin pieces that would cook quickly and evenly. She instructed me on how to dip each piece into the batter, making sure it was fully coated before carefully lowering it into the hot oil.

"As I stood by her side, watching the pakoras sizzle and bubble in the oil, I felt a sense of pride and accomplishment. I was learning a skill that had been passed down through generations, a skill that would bring joy and nourishment to my own family for years to come.

"When the pakoras were finally ready, my mother-in-law placed them on a plate and sprinkled them with a generous amount of chaat masala. The aroma that filled the room was simply irresistible, and I eagerly reached for a hot pakora, savoring the crispy exterior and tender interior with every bite.

"From that day on, I made pakoras for my family whenever we wanted a special treat. I experimented with different vegetables and spices, adding my own unique twist to the traditional recipe. And now, as I pass on this recipe to you, my dear grandchild, I hope that you will continue the tradition and share the joy of pakoras with your own family and friends."

As my grandmother finished her story, a sense of warmth and nostalgia washed over me. I realized that this simple recipe for pakoras was not just a dish to be enjoyed, but a link to my family's past and a connection to the generations that had come before me.

I thanked my grandmother for sharing her story and her recipe with me, and promised to carry on the tradition with pride and love. And as I took my first bite of the crispy, spicy pakora, I knew that this simple dish would forever hold a special place in my heart – a reminder of the love, laughter, and culinary heritage that had shaped me into the person I am today.