Pakoras
Similar to Tempura (recipe follows), these are usually made only with vegetables—but a very wide assortment—and the batter is best when prepared with chickpea flour (also called besan or gram flour and available at Indian and many Asian markets and most health food stores). Traditionally, the batter also often contains anardana, a powder made from ground pomegranate seeds—if you can find some (try the same stores that have besan), add a teaspoon to the batter, along with the garam masala. Pakora batter can also be fried on its own, as a fritter; mix a medium onion, chopped, into it, and drop it by the tablespoon into the hot oil.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the batter and the vegetables.
Step 2
To make the batter, combine the flour, baking powder, salt, spices, and butter in a bowl. Add about 1/2 cup cold water and whisk, adding more water as necessary until the mixture is smooth and about the consistency of thick cream.
Step 3
When the oil is ready, dip the vegetables in the batter, then slide them into the oil; do not crowd. Fry each piece until golden, turning once if necessary, less than 5 minutes total. Drain on paper towels and serve immediately.
