Thursday, 21 May 2020

A Ramadan Classic Pakistani Mixed Vegetable Pakoras | An Essential Ramadan Recipe!

Pakoras are the epitome of South East Asian street food,very delicious,mouth watering and spicy equally liked in subcontinent countries.These divine Pakoras are an authentic street food in Pakistan and India and are an essential during Ramadan.

In Pakistan and specially in Muslim families pakora are essential part of iftari and it is just a part of the culture.

Today i have brought for your the best and crispy pakora recipe, I love mine with a strong cup of lightly sweetened tea after a busy afternoon or on a cold and rainy day.

The lovely thing about vegetable Pakoras is that there is not a set recipe for the vegetables. I mix it up depending on what I have in the fridge.

Generally,I go a bit heavy on the leafy greens, like in this recipe, always using spinach and coriander but occasionally adding fresh fenugreek or mustard leaves. Aubergines, potatoes and onions are also a must, cabbage too. I have seen recipes around the internet using peas, carrots, broccoli and other vegetables too. 

They pair well with coriander and mint raita and a strong cup of tea. If there is one Indian/Pakistani street food you're going to try, this is the one.


Prep Time        15 minutes
Cook time        10 minutes
Servings           20 medium pakoras

Ingredients

For the Pakora batter


  • 1.5 cups gram flour
  • 75 grams spinach
  • 1.5 tsp salt
  • 1 tsp cumin powder/seeds
  • 1 tsp coriander powder
  • 1 tsp chilli flakes
  • 0.5 tsp turmeric
  • For the fillings
  • 250 grams potatoes
  • 120 grams aubergine
  • 2 medium onions
  • 1 small handful Fresh coriander


  •  Oil, for frying, as needed


Making Instructions


  • Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter (1 cup water per 1.5 cup gram flour), making sure there are no lumps. Set aside

  • Chop the aubergine, potato and onions roughly into cubes or half moons. They don't need to be the same size or neat  I find that uneven and roughly chopped veggies add to the texture and overall charm of Pakoras. Chop the coriander and spinach finely.

  • Just before you want to start frying the Pakoras, add the vegetables to the batter.

  • Heat some oil in a deep pan or Karahi and when the oil is hot, use your hands or a big spoon to place the vegetable batter into the oil. 

  • Don't worry about making them all perfect shapes again, the imperfection adds to the charm. Try not to overcrowd the pan, you will probably need to do the frying in batches.

  • Allow the Pakoras to fry, flipping to make sure they brown evenly. They will take about 7-10 minutes to cook, depending on how hot your oil is.

Serve hot with your favorite dip mint raita or plump chutney or tomato ketchup.



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