KCB 8.13: Curd Pakoras
Curd Pakoras
Home-made curd cheese is easy to make and is irresistible when batter-fried crispy on the outside and smooth and creamy on the inside. Serve hot Curd Pakoras with a wedge of lemon or lime and a spoonful of Tartare Sauce. The curd cheese, or panir, should be home-made, pressed under a heavy weight, cut up while still hot and slightly moist, cooked in batter immediately, and served hot.
• CURD MAKING TIME: About 15 minutes
• PREPARATION TIME: 10 minutes
• COOKING TIME: 20 minutes
• YIELD: Enough for 6 to 8 persons
• PREPARATION TIME: 10 minutes
• COOKING TIME: 20 minutes
• YIELD: Enough for 6 to 8 persons
• 8 cups (2-litres) milk
• 2-3 tablespoons (40-60 ml) fresh lemon juice
• 1/3 cup (85 ml) chickpea flour
• 1/3 cup (85 ml) plain flour
• 1/3 cup (85 ml) self-raising flour
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) turmeric
• 1 1/2 teaspoons (7 ml) green chilies, minced
• 1 cup (250 ml) cold water, or as required
• ghee or oil for deep-frying
• 2-3 tablespoons (40-60 ml) fresh lemon juice
• 1/3 cup (85 ml) chickpea flour
• 1/3 cup (85 ml) plain flour
• 1/3 cup (85 ml) self-raising flour
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) turmeric
• 1 1/2 teaspoons (7 ml) green chilies, minced
• 1 cup (250 ml) cold water, or as required
• ghee or oil for deep-frying
1. Boil the milk in a heavy saucepan over moderate heat. Remove from the heat and add the lemon juice, a little at a time. When the curd has separated from the whey, place the pan of curds and whey aside.
2. Combine the flours, salt, spices, and chilies in a bowl and add cold water to form a thick batter. Leave for 10 minutes.
3. Drain the curd cheese and press it for 10 minutes under a heavy weight. Remove the weight and cut the cheese into 1.5 cm (3/4-inch) cubes or 3.75 cm (1 1/2-inch) long stripe while the curd is still hot.
4. Pour 6.5-7.5 cm (2 1/2-3 inches) ghee or oil into a wok or deep-frying pan and heat to 180°C/355°F. Dip 6 or 7 pieces of curd cheese in the batter and carefully drop them into the hot oil one at a time. The temperature will fall but should be maintained at the frying temperature by adjusting the heat. Cook the pakoras, turning occasionally, until they are golden brown all over (about 4 to 5 minutes). Remove with a slotted spoon and drain on paper towels. Cook all the pakoras in the same manner and serve hot.
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