Pokara

Pokara Recipe - Pakistani Vegetarian Food | Ingredients: Chickpea Flour, Onion, Spinach

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pakora is a popular Indian snack made by deep frying a mixture of chickpea flour (besan), spices, and vegetables. It is a crispy and flavorful dish that is perfect for enjoying with a cup of tea or as an appetizer.

History

Pakora has been a staple in Indian cuisine for centuries. It is believed to have originated in the Indian subcontinent and has since spread to other parts of the world. The dish is traditionally made with besan (chickpea flour) and various spices, making it a versatile and delicious snack.

Ingredients

0.5 lb (227 g) of chickpea flour (also known as gram flour or "besan" in local markets)
1 tsp of salt
1 tsp of red chili powder
1 tsp of coriander seed powder
0.25 tsp of baking soda
0.5 tsp of black pepper
1 medium egg, beaten
1 medium onion, finely chopped
1 large potato, cut into 0.25" cubes
oil for deep frying
water, enough to make a paste
Optional Ingredients: spinach, eggplant, cabbage, fresh chilies

How to prepare

In a bowl, combine all the dry ingredients and add enough water to form a paste. Mix thoroughly.
Take spoonfuls of the paste and deep fry them in hot oil until they turn golden brown.
Serve with your choice of dipping sauces.

Variations

Add chopped green chilies or jalapenos for a spicy kick.
Use different vegetables like spinach, cauliflower, or bell peppers in the batter.
Try adding grated cheese or paneer for a creamy texture.

Cooking Tips & Tricks

Make sure the oil is hot enough before frying the pakoras to ensure they turn out crispy.

- You can add different vegetables like spinach, cauliflower, or bell peppers to the batter for added flavor and texture.

- Serve the pakoras hot with mint chutney or tamarind sauce for a delicious combination of flavors.

Serving Suggestions

Serve pakoras hot with mint chutney, tamarind sauce, or ketchup for dipping.

Cooking Techniques

Deep frying is the traditional method of cooking pakoras to achieve a crispy texture.

Ingredient Substitutions

You can use gluten-free flour or cornstarch instead of besan for a different texture.

Make Ahead Tips

You can prepare the batter for pakoras ahead of time and fry them just before serving for a fresh and crispy snack.

Presentation Ideas

Serve pakoras on a platter with fresh herbs and lemon wedges for a colorful and appetizing presentation.

Pairing Recommendations

Pakoras pair well with hot tea, chai, or a cold beer for a delicious snack.

Storage and Reheating Instructions

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain their crispy texture.

Nutrition Information

Calories per serving

Each serving of pakora contains approximately 200 calories.

Carbohydrates

Each serving of pakora contains approximately 15 grams of carbohydrates.

Fats

Each serving of pakora contains approximately 10 grams of fats.

Proteins

Each serving of pakora contains approximately 5 grams of proteins.

Vitamins and minerals

Pakoras are a good source of vitamin C, vitamin K, and potassium due to the use of vegetables in the recipe.

Alergens

Pakoras contain chickpea flour (besan) which may be a common allergen for some individuals.

Summary

Pakoras are a tasty snack that is high in carbohydrates and fats, making them a satisfying treat. They also provide a good amount of proteins and essential vitamins and minerals.

Summary

Pakoras are a popular Indian snack made with besan, spices, and vegetables. They are crispy, flavorful, and perfect for enjoying with a cup of tea or as an appetizer.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Pokara. It was many years ago, when I was just a young girl living in a small village in Nepal. My grandmother, who was a skilled cook and a wonderful storyteller, would often share her recipes with me while we sat together in her kitchen.

One day, as the monsoon rains poured down outside, she began to tell me about a special dish called Pokara. She explained that it was a traditional Nepali snack made with a batter of chickpea flour, spices, and vegetables, deep-fried until crispy and golden brown. My mouth watered as she described the delicious flavors and textures of this dish, and I begged her to teach me how to make it.

With a twinkle in her eye, my grandmother agreed to show me the secrets of making Pokara. She gathered the ingredients - chickpea flour, turmeric, cumin, coriander, chili powder, onions, and potatoes - and began to mix them together in a large bowl. As she worked, she explained the importance of each ingredient and how they all came together to create the perfect balance of flavors.

Once the batter was ready, my grandmother heated up a pot of oil on the stove and began to spoon in small dollops of the mixture. The sizzling sound of the oil and the aroma of the spices filled the kitchen, making my stomach growl with anticipation. As the Pokara cooked, my grandmother carefully flipped them over to ensure they were evenly browned on all sides.

Finally, the Pokara were done, and my grandmother placed them on a plate lined with paper towels to drain. She handed me one to try, and as I bit into the crispy exterior and tasted the savory filling inside, I knew that this dish would become a favorite of mine for years to come.

Over the years, I have made Pokara countless times, always following my grandmother's recipe and remembering the rainy day when she first taught me how to make it. I have shared this dish with friends and family, passing down the tradition of cooking and storytelling that my grandmother so lovingly taught me.

Each time I make Pokara, I feel a connection to my grandmother and the generations of women who came before her, passing down their knowledge and love through the food they prepared. And as I sit down to enjoy a plate of crispy, golden Pokara, I am grateful for the memories and traditions that have shaped me into the cook I am today.