A Batter for All Pakoras
-Recipe from Yamuna mataji
Mixed vegetables pakoras are one of the most popular of all finger-food
snacks. At home, they are not only a late-afternoon favorite at Tiffin
time, but are also frequently served on entertainment menus, from
holidays to wedding buffets. If you are frying several types of
vegetables with one batter, here is a good choice. Made with chickpea
flour, ground spices and ice water, the batter puts a crisp crust on
fried foods. If you prefer a cake-like, light crust, add baking powder.
You need a medium consistency batter that will thoroughly coat moist
foods like panir cheese or tomatoes, but will not be too thick for
delicate foods such as spinach or Swiss chard.
One flour absorbs water differently than another, and one cook’s
measurement of flour varies from another’s. For 1 1/3 cups (135 g) of
sifted chickpea flour (3 ½ ounces/135 g), 8 table spoons (120 ml) of
ice water yields a thickish batter; 10 table spoons (150 ml) a thinnish
one. Add water in small amounts toward the end of mixing to achieve the
desired results.
Try any
of the following pakora suggestions, allowing 25-35 cut pieces for this
amount of batter. Depending on the accompanying dishes, allow 4-5
pakoras per person.
Preparation time (after assembling ingredients): 10 minutes
Resting time: 10-15 minutes
Cooking time: about 30 minutes
Serves: 6
1 1/3 cups (135 g) sifted chickpea flour (sifted before measuring)
2 teaspoons (10 ml) melted ghee or vegetable oil
1 table spoon (15 ml) lemon juice
¼ teaspoon (1 ml) cayenne pepper
½ teaspoon (2 ml) turmeric
1 teaspoon (5 ml) garam masala or ¼ teaspoon (1 ml) each ground cardamom, cumin, cinnamon and cloves
2 teaspoons (10 ml) ground coriander
1-1 ½ teaspoons (5-7 ml) salt
9 table spoons (135 ml) cold water, or as needed
1/3 teaspoon (1.5 ml) baking powder (optional)
Pakora suggestions:
Underripe banana, cut into rounds 1/3 inch (1 cm) thick
Cauliflower flowerets, 1 ½ inches (4 cm) long
and ½ inch (1.5 cm) square, half-cooked
Eggplant, cut into rounds ¼ inch (6 mm) thick
Potato or yam, peeled and cut into rounds 1/8 inch (3 mm) thick
Lotus root, washed, peeled, steamed for ½ hour, cut on the diagonal ¼ inch (6 mm) thick, and patted dry
Pumpkin, cut into 2-inch (5 cm) squares ¼ inch (6 mm) thick,
Spinach, medium-sized leaves, stemmed, washed and dried
Bell peppers (red, yellow or green), sliced crosswise
¼ inch (6 mm) thick, seeded and ribbed
Green tomatoes cut into rounds 1/3 inch
(1 cm) thick and thoroughly patted dry
Zucchini, cut on the diagonal ¼ inch (6 mm) thick
Asparagus tips, blanched and dried
1.
Combine the flour, melted ghee or oil, lemon juice, spices and
salt in a bowl and mix well. Add 5 table spoons (75 ml) of water
slowly, beating with an electric beater or wire whisk until the batter
is smooth and free of lumps. Slowly add 3 table spoons (45 ml) more
water, continuing to beat until well mixed. Check the consistency of
heavy cream and easily coats a wooden spoon.
Alternately, place the
butter ingredients in a food processor fitted with the metal blade, or
a blender, process until smooth, then transfer 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 flour or water as necessary). Stir in
the baking powder at this time if you prefer a cake-like crust. Set all
of the items 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
of your selected ingredients in the batter and, one at a time,
carefully slip them into the hot oil. The temperature will fall but
should then be maintained at between 345-355 F (173-180 C) throughout
the frying. Fry until the pakoras are golden brown, turning to brown
evenly. Leafy greens may take as little as 1 or 2 minutes per side,
while potatoes may take up to 5 minutes per side. 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.
Note:
It is convenient to keep a bowl of water and a tea towel near the
frying area. After batter-dipping the items to be fried, rinse and dry
your hands before continuing your frying.