KCB 8.4: Vegetable Fritters (Pakoras)
Vegetable Fritters (Pakoras)
Pakoras are popular spiced, batter-dipped, deep-fried, vegetables that make perfect snacks or hors d'oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil. Serve hot pakoras with you favourite chutney or dip.
Try batter-frying various types of vegetables. Cauliflower pakoras are probably the most popular, but equally delicious are potato rings, zucchini chunks, spinach leaves, pumpkin slices, eggplant rings, baby tomatoes, sweet potatoes, red or green pepper slices, asparagus tips, and artichoke hearts.
Cook pakoras slowly to ensure that the batter and the vegetables cook simultaneously. You needn't precook the vegetables.
• PREPARATION TIME: 10 minutes
• BATTER SITTING TIME: 10-15 minutes
• COOKING TIME: 30 minutes
• YIELD: 2 dozen large or 3 dozen medium pakoras
• BATTER SITTING TIME: 10-15 minutes
• COOKING TIME: 30 minutes
• YIELD: 2 dozen large or 3 dozen medium pakoras
• 2/3 cup (165 ml) chickpea flour
• 2/3 cup (165 ml) plain flour
• 2/3 cup (165 ml) self-raising flour
• 2 1/2 teaspoons (12 ml) salt
• 2 teaspoons (10 ml) yellow asafoetida powder
• 1 1/2 teaspoons (7 ml) turmeric
• 2 teaspoons (10 ml) cayenne pepper
• 1 1/2 teaspoons (7 ml) ground coriander
• 2 teaspoons (10 ml) green chilies, seeded and finely chopped
• about 2 1/2 cups (625 ml) cold water, or enough to make a smooth batter
• bite-sized vegetable pieces of your choice ghee or oil for deep-frying
• 2/3 cup (165 ml) plain flour
• 2/3 cup (165 ml) self-raising flour
• 2 1/2 teaspoons (12 ml) salt
• 2 teaspoons (10 ml) yellow asafoetida powder
• 1 1/2 teaspoons (7 ml) turmeric
• 2 teaspoons (10 ml) cayenne pepper
• 1 1/2 teaspoons (7 ml) ground coriander
• 2 teaspoons (10 ml) green chilies, seeded and finely chopped
• about 2 1/2 cups (625 ml) cold water, or enough to make a smooth batter
• bite-sized vegetable pieces of your choice ghee or oil for deep-frying
1. Combine the flours, salt, powdered spices, and green chilies in a bowl. Mix well with a wire whisk.
2. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to 15 minutes.
3. Heat fresh ghee or oil, to the depth of 6 1/2-7 1/2 cm (2 1/2-3 inches, in a wok or deep-frying vessel until the temperature reaches about 180°C/355°F. Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil.
4. The temperature will fall, but try to maintain it between 173°C-180°C/345°F-355°F throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done. Serve immediately or keep warm, uncovered, in a preheated cool oven for up to 1/2 hour.
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