Bell pepper Pakora with Nigella Seeds
SIMLA MIRCH PAKORA
-Recipe from Yamuna mataji
Nigella seeds, or kalonji, have a peppery lemon flavor and are widely
used in Bengali cooking, on their own or as part of the five-seed spice
blend known as panch puran. Unfortunately, they are sometimes called
“onion seeds” in Indian grocery stores, even though they nothing to do
with onions. The nigella seeds should be left whole, so if you make the
batter in a blender or food processor, stir them in after you transfer
the butter to a bowl. Yellow, red or green bell peppers can be used
with this pakora batter.
Preparation time (after assembling ingredients): 10 minutes
Resting time: 10-15 minutes
Cooking time: 30 minutes
Serves: 6 as a snack or 8 at a meal
1 ½ cups (135 g) sifted chick pea flour (sifted before measuring)
½ table spoon (7 ml) salt
2 teaspoons (10 ml) melted ghee or vegetable oil
1-2 hot green chilies, seeded and minced
½ table spoon (7 ml) nigella seeds (kalonji)
½ teaspoon (2 ml) turmeric
9 table spoons (135 ml) cold water, or enough to make a medium-consistency batter
1/8 teaspoon (0.5 ml) baking powder (optional)
25-35 long strips or rounds of seeded
Bell pepper (3 medium-sized peppers)
Ghee or vegetable oil for deep-frying
1.
Combine the flour, salt, melted ghee or vegetable oil, green
chilies, nigella seeds and turmeric in a bowl and mix well. Add ½ cup
(120 ml) of water slowly, beating with an electric beater or wire whisk
until the batter is smooth and free of lumps. Slowly add the remaining
water until the batter consistency is similar to cream and easily coats
a wooden spoon. Alternately, place the above ingredients in a food
processor fitted with the metal blade, or a blender, adding the nigella
seeds after the mixture is transferred to a bowl. Cover the batter and
set aside for 10-15 minutes.
2. Again beat with an
electric beater, wire whisk or your hand for 2-3 minutes to further
lighten the batter. (Check the batter consistency: if it is too thin,
moist foods will spatter as they fry; if it is too thick, they will not
cook properly. Add more flour or water as necessary). Stir in the
baking powder at this time if you prefer a cake-like crust. Set the
bell peppers to be fried next to the stove. They should be patted dry
and at room temperature.
3. Heat 2 ½ -3 inches
(6.5-7.5 cm) of fresh ghee or vegetable oil in a karai, wok or
deep-frying pan until the temperature reaches 355 F (180 C). Dip 5 or 6
bell pepper rings in the batter and, one at a time, carefully slip them
into the hot oil. The temperature will fall but should maintained at
345-355 F (173-180 C) through out the frying. Fry for 3-4 minutes on
each side until the pakoras are golden brown. Remove with a slotted
spoon and drain on paper towels. Serve immediately, or keep warm,
uncovered, in a preheated 250 F (120 C) oven until all the pakoras are
fried, for up to ½ hour.