Pakoras are skinned vegetables dipped in batter and deep fried in oil. They are eaten as a classic snack amongst all
Indians and vary in taste all over the country. Pakoras are usually eaten with chutney – which are either made very hot
or mild, depending on preference.
Preparation time: 30 minutes
- Aubergine (Brinjal) sliced rounds – 1 medium
- Cauliflower floret, small – 10
- Potato peeled and sliced round – 1 large
- Gram flour – 1½ cup
- Green chilli, finely chopped – 1
- Coriander, freshly chopped – 1 small bunch.
- Salt – 2 teaspoon or to taste.
- Red chilli powder – ½ teaspoon
- Lovage (ajwain) seeds – ½ teaspoon
- Water – 140ml or enough to make batter fairly thick.
- Oil – ½ litre
- Slice the vegetables into round slices; it should not be too thick or too thin. Soak the sliced vegetables in water so that
they do not go black.
- In a large bowl, mix 1½ cup of gram flour, 2 teaspoon salt, ½ teaspoon lovage seeds, ½ teaspoon chilli powder. Add 1
chopped green chilli and coriander leaves.
- Very gradually, mix in enough cold water to make a thick batter surrounding all the ingredients.
- Heat enough oil in a pan for deep frying. When the oil is well heated, dip the vegetables, slice by slice, in the batter and
slide into the hot oil.
- Fry until they are golden brown. Leave enough space to turn them around. When thoroughly cooked on either side,
remove from oil and drain off the excess oil by keeping them on a kitchen towel.
You can also use onion rings, broccoli florets, diced chicken/lamb pieces, tiger prawns as a substitute of vegetables used
Heat oil; then reduce heat before adding the pakoras. This ensures that they are cooked thoroughly both inside and
outside! Cooking on very high heat often cooks the outside but not the inside.