Potato Pakora with Dried Pomegranate Seeds
ALOO PAKORA
-Recipe from Yamuna mataji
Pomegranate seeds, used predominantly in North Indian cooking, are
dried from wild pomegranate or daru that grow in the Himalayan
foothills. The pleasantly sour flavors of the seeds are best for
complementing potatoes and other starchy vegetables. Potato slices are
handsomely jacketed in a medium-consistency batter that puts a crunchy
crust on the soft potatoes. The food processor crushes the seeds while
whisking the batter until it is light and airy. This is one pakora that
lends itself to double-frying: the first frying may be done several
hours before serving time, the second one warms the thin fritters and
gives them their final crunch.
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)
2 teaspoons (10 ml) melted ghee or vegetable oil
½ table spoon (7 ml) dried pomegranate seeds
¼ teaspoon (1 ml) cayenne pepper or paprika
¼ teaspoon (1 ml) turmeric
1 ½ teaspoons (7 ml) salt
Up to 9 table spoons (135 ml) cold water, or enough
to make a medium-consistency batter
1 large baking potato (about ½ pound/230 g), peeled, cut into a rectangle
and sliced 1/8 inch (3 mm) thick (cut just before frying)
ghee or vegetable oil for deep-frying
1.
Place the flour, melted ghee or oil, pomegranate seeds, cayenne
or paprika, turmeric and salt in a blender or a food processor fitted
with the metal blade. Pulse on and off 3 or 4 times. With the machine
running, slowly pour in ½ cup (120 ml) of water and process for 2-3
minutes until smooth and airy. In 1 teaspoon (5 ml) amounts, add water
until the batter consistency is similar to heavy cream. Transfer to a
bowl, cover and set for 10-15 minutes. (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).
2.
Place the sliced potatoes (about 30 -35 pieces), a bowl of water,
tea towels and paper towels for draining near the stove. Heat the ghee
or vegetable oil in a karai, wok or deep-frying pan until the
temperature reaches 355 F (180 C). Fry 6-7 potato pakoras at a time,
maintaining the temperature at 345-355 F (273-180 C), for about 2
minutes per side if you will be serving them later, or 4-5 minutes per
side until golden brown if you are frying them for serving now. Remove
with a slotted spoon and drain on paper towels. If not serving
immediately, fry a second time for about 2 minutes or until hot, crispy
and golden brown. Serve hot.
Note: after batter-dipping each batch of the potato rounds, rinse your hands and dry with a tea towel before you continue frying.