April 10, 2004
Feasting out a Friday night with some tasty deep-fried snack food. Potato, onion, chunks of white fish - whatever you like! Excellent with mint sauce or imli (tamarind) chutney.
Tasty Pakoras! Snacking Indian style on an Easter weekend in London.
Click here to learn how to cook this wonderfully simple but more-ish snack!
Posted by jag at April 10, 2004 11:47 AM
They look really nice. Will have a go next time there is only a few goes left in the oil in the deep fat fryer. I expect it would work well with cauliflower.
Cauliflower will work just fine! (As will broccoli.)
Well I tried this recipe! It was quite a challenge. First off I grabbed a bunch of green leafy herbs that I thought was coriander. Opps it was actually parsley! And darned if I bought coriander seed instead of cumin seed. So halfway through preping the flour I had to dash to the store and retrieve the proper ingredients. In the end I forgot to add the cumin seed anyway!
All in all they turned out pretty well. I used fish, red pepper, onion, potato and zuchinni. I had a problem with the first two batches. I had made the batter to thin so it didn’t coat the veggies and fish well. After some experimentation with the next few batches, I got the consistency right. I served them with tamarind sauce. Hubby wasn’t home for dinner (he also ran off with the digital camera so sorry but no pictures this time) but our daughter was. She declared the potatoes tasty without the sauce but wouldn’t try anything else. Oh well…one day she will be as adventures as I!
Thanks again for posting the wonderful recipes. I am having a blast.
Hi again Maisha: You really are being creative!
I can see why you mistook the parsley for coriander - easily done. You have to smell the bunch of leaves to really tell the difference. Coriander has a very distinctive and more powerful aroma. Shouldn;t worry so much about the cumin seed - but after a while you will really appreciate the difference that cumin seed makes - especialy when it’s fried.
What you call zuchinni in the Western hemisphere - we call “courgette” (French influence you see) - and I have to admit I’ve never tried courgette pakora - but this is the great thing about pakora: it can be done with anything!
Yes - you have to experiment the first few times with the thickness of the besan (gram flour) mixture - the trick is to get it thick enough so that it coats the objects well enough so that it solidifies on contact with the hot oil - and goes crispy brown after frying for a few mins.
The tamarind (imli) sauce is just perfect with pakoras - nice touch!
Thank you for your compliments - but I have to, in turn, thank my mum for showing me how to cook this tasty snack! (Which is a main meal for us at Route 79 on many occasions.)
the pictures look pretty intriguing…so does the recipe.I am not too good a cook but i wld definitely try out your recipe of fish pakoras as a added attraction to my snacks.
Hi Aman, thansk for your comment! Hope it turns out good when you try it out - it sure does make a great snack - I’v been having this ever since I was a kid - and it’s always one of the best pakora snacks!