Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt to taste
- 1/2 cup water
- 1 cup chopped aloo bukhara (dried plums)
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Gradually add water to the mixture and whisk until a smooth batter is formed.
3. Add chopped aloo bukhara to the batter and mix well.
4. Heat oil in a deep frying pan over medium heat.
5. Using a spoon, drop small portions of the batter into the hot oil and fry until golden brown.
6. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
7. Serve hot with chutney or ketchup.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for frying
Serving size:
Makes approximately 15-20 pakoras
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 12g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Gram flour can be substituted with all-purpose flour or rice flour.
- Aloo bukhara can be substituted with any dried fruit or vegetable of your choice.
Variations:
- Add chopped onions, green chilies, or cilantro to the batter for added flavor.
- Use different spices or spice blends to change the flavor profile of the pakoras.
Tips and tricks:
- Make sure the oil is hot enough before adding the pakoras to prevent them from becoming oily.
- Do not overcrowd the frying pan, as this can cause the pakoras to stick together.
- Serve the pakoras immediately after frying for the best taste and texture.
Storage instructions:
Store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pakoras in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pakoras on a platter with a side of chutney or ketchup.
Garnishes:
Garnish with chopped cilantro or mint leaves for added freshness.
Pairings:
Pair with a hot cup of chai tea or coffee.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a smooth consistency.
- If the pakoras are too oily, increase the heat of the oil and fry for a shorter time.
Food safety advice:
- Make sure the oil is hot enough before adding the pakoras to prevent them from becoming oily.
- Use caution when frying to prevent burns.
Food history:
Pakoras are a popular snack in South Asian cuisine and are typically made with vegetables or meat coated in a spiced batter and fried.
Flavor profiles:
The aloo bukhara adds a sweet and tangy flavor to the pakoras, which is balanced by the spicy and savory batter.
Serving suggestions:
Serve the pakoras as an appetizer or snack at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian