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Recipe for Indian Vegetable Pakoras

(Makes approximately 40/45 pakoras, depending on size of portions made.)


For this recipe you will need:


One and quarter pounds (590gms) potatoes.

One quarter pound (125gms) of garden peas.

One good sized medium onion.

One and half pounds (680gms) of Gram flour.

1 pint of milk.

1 teaspoon of salt.

1 teaspoon of pepper.

2 teaspoons of Turmeric.

2 heaped teaspoons of Garam Masala.

Hot chilli pepper to taste. (See below.)


Preparation:


Peel and cut the potatoes into chunks and cook, but not too soft, leave to cool.

Cook the garden peas, and leave to cool.

Finely slice the onion, pieces not to long, and gently cook in a little coconut oil (or other vegetable oil, or butter) until soft , do not brown, leave aside to cool.


Whilst the above are cooking make the batter:


Sieve the flour, add the salt, pepper, turmeric,  garam masala, and chilli powder - half a teaspoon for a natural taste, one teaspoon for a hot taste, one and a half or 2 teaspoons if you like it very hot! Mix up well into the gram flour.


Add one pint of milk and stir well in to make a stiff batter, leaving no lumps.


Add in to the batter all the cold vegetable ingredients above, stir well, folding the mixture trying not to break up the potato pieces.


Cooking:


Heat up some Rapeseed oil (or any other vegetable oil) in a wide based pan but do not let the oil become too hot - it needs to be only medium hot. If the cooking oil is too hot then the outside of the Pakoras will cook too quickly leaving the batter and vegetables in the middle raw and uncooked.


When ready try a little dollop in the pan to taste, the batter may need more chilli powder, or salt or pepper, or garam masala, depending on your taste of course!


Use a dessert spoon to put a good dollop of the mixture into the pan, using a teaspoon to push all the mixture off the spoon. Cover the bottom of the pan with separate dollops of the mixture. As they cook they will rise to the surface, if not then break them up a little as they might have stuck together at the bottom of the pan. Once they have surfaced watch them for a few minutes and turn them over to make sure they are cooked through. This cooking process should take approximately six minutes until golden brown both sides.


Remove from the cooking pan with a slotted spoon and drain on a wire rack or absorbent kitchen paper towels. Remove any bits still in the pan, and then cook the next batches until all the batter is used up.


They can be eaten hot or cold and will keep in a fridge for a couple of days but are, of course, much better and tastier if eaten freshly made!


Variations and options:


  1. *   This batter can be used (without vegetables) to make chicken or fish pakoras but do make sure the chicken pieces (nuggets) or fish pieces, are well cooked first and left to cool before adding to the batter.

  2. *   Cooked and cold cauliflower florets can be used instead of the above.

  3. *   Finely shredded cooked cabbage, or spinach, can be used instead of peas.

*    Be creative and try other vegetables, and combinations; try minced lamb marinated in a curry paste with minted peas!

 

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