In India, these fritters are universal favorites, which are eaten at any time. On any street corner or in every station there are a seller of pakoras. At home, every family prepare and have their own recipe! Nothing beats the feeling of well-being by eating hot pakoras, looking out the window, the monsoon rains send the waterspouts.
Pakoras Potato
Ingredients 3 potatoes, peeled and sliced 1 cup
(250ml) chickpea flour 1
tsp cumin seeds 1 tsp
ajwain seeds
½ tsp turmeric powder
Salt, pepper Oil for frying
Method Mix the chickpea flour, seeds Nigel and ajwain, salt, pepper and turmeric.
Add enough water to make a thick paste.
Heat the frying oil to 170 ° C or until a drop of batter rises rapidly to the surface.
Dip each slice of potato in the dough and place in frying.
fry until the dough is crisp one minute to two.
I added a chopped onion in the remaining batter to make onion pakoras.
Serve hot with chutney.
In India, these fritters are a universal favourite, eaten all the time! There’s a pakora seller at every street corner or every railway station. At home, each family prepares them and have their own recipe. Nothing can beat the feeling of well-being eating hot pakoras while watching the monsoon rain beating down.
Potato pakoras
Ingredients
3 potatoes, peeled and cut in slices
1 cup (250 ml) chickpea flour (besan)
1 tsp nigella seeds
1 tsp ajwain seeds
½ tsp turmeric
Salt, pepper
Oil for frying
Method
Mix the chickpea flour with nigella, ajwain, salt, pepper and turmeric.
Add enough water to prepare a thick batter.
Heat the fryer to 170°C or till a drop of batter raises quickly to the surface.
Put each slice of potato in the batter and slip in the oil.
Fry till the batter is crisp (about a minute or two).
I added a sliced onion in the batter Since I Had Some leftovers.
Serve Hot With A chutney.
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