vegetable pakoras
Vegetable Pakoras 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-rising flour 2 teaspoons (12 ml)...
Ingredients
- 2/3cup(165 ml) chickpea flour
- 2/3cup(165 ml) plain flour
- 2/3cup(165 ml) self-rising flour
- 2teaspoon(12 ml) salt
- 2teaspoon(10 ml) yellow asafoetida powder
- 1teaspoon(7 ml) turmeric
- 2teaspoon(10 ml) cayenne pepper
- 1teaspoon(7 ml) ground coriander
Directions
- 1
Vegetable Pakoras 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 m
- 2
Mix well with a wire whisk
- 3
Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream
- 4
When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin
- 5
Have extra flour and water on hand to adjust the consistency as required
- 6
Let the batter sit for 10 to15 minutes
- 7
Heat fresh ghee or oil, to a depth of 2 to 3 inches (6.5 to 7.5 cm) in a wok or deep-frying vessel until the temperature reaches about 345-3
- 8
The temperature will fall, but try to maintain it between 345 to 355 degrees F (173 to 180 degrees C) throughout the frying