Pakoras

Carol Bullock's Note:

A tasty Indian snack. One of my favorites.

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Servings: 10

• 2/3 cup gram flour
• 1/4 teaspoon baking soda
• 5 tablespoons cold water
• 1/4 teaspoon cayenne
• 1/4 teaspoon cumin powder
• 1/4 teaspoon turmeric
• 1/2 cup chopped onion
• 1/2 cup peeled and chopped potato
• 2 tablespoons chopped cilantro
• 1 teaspoon salt
• 1 pinch saffron
• oil (for frying)

Directions:

1. Combine flour and baking soda.
2. Add cold water slowly.
3. Stir until moistened.
4. Add rest of ingredients but don't over-mix.
5. Drop by tablespoonfuls into hot oil.
6. Fry until both sides are golden brown.
7. Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

Reviews

[Charishma_Ramchandani]

Oh Carol this is one of my favourites and my dad's favourite too. He will give the world to eat pakoras on a rainy day. We are just waiting for the rains to come by in December and then, I'll be very busy frying pakoras and ohhh my, my mouth is already watering!!!! Oh Carol, try this lovely snack with a little of ajwain along with the other masalas..it is TOO GOOD!!!

[Giovanna la bella]

Gram flour means chickpea flour! Garbanzo flour! Gram, not graham. Not wheat. I don't know why in Indian English they call it "gram," but such confusion it has caused for people trying to make this recipe. Chickpea flour imported from India is often sold under its Hindi name: besan.

I've been trying out various pakora recipes, and this one stacks up as pretty good. I would make some substitutions, though. It needs more water and less salt. I would go with ½ cup water and ½%u2013¾ tsp salt. And you know what's especially good added to pakoras? Whole coriander seeds. I used ¼ tsp in this recipe. Yum!

[SAHS]

I made with all-purpose flour, maybe that's where I went wrong, or maybe I used too much oil. They were soggy, not crispy, but still tasted very good. Not quite like the pakoras I get at my favorite Indian restaurant, but still very good. Thanks for sharing, Carol!