Ingredients with Measurements:
- 1 cup of black-eyed peas (tama)
- 2 medium-sized potatoes (alu)
- 1 cup of chickpea flour (besan)
- 1 teaspoon of cumin powder (jeera)
- 1 teaspoon of coriander powder (dhania)
- 1 teaspoon of red chili powder (lal mirch)
- 1 teaspoon of turmeric powder (haldi)
- Salt to taste
- Water as needed
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight or for at least 6 hours.
2. Boil the potatoes until they are soft and mash them.
3. Drain the water from the black-eyed peas and grind them into a coarse paste.
4. In a mixing bowl, add the black-eyed peas paste, mashed potatoes, chickpea flour, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
5. Gradually add water to the mixture until it becomes a thick batter.
6. Heat oil in a deep frying pan over medium heat.
7. Using a spoon, drop small portions of the batter into the hot oil and fry until golden brown.
8. Remove the pakoras from the oil and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 people
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Black-eyed peas can be substituted with any other legume.
- Potatoes can be substituted with sweet potatoes or yams.
- Chickpea flour can be substituted with all-purpose flour or rice flour.
Variations:
- Add chopped onions, green chilies, and cilantro to the batter for added flavor.
- Add grated cheese to the batter for a cheesy twist.
- Make the pakoras smaller for bite-sized appetizers.
Tips and tricks:
- Make sure the oil is hot enough before adding the batter to prevent the pakoras from becoming soggy.
- Do not overcrowd the frying pan, as this will lower the oil temperature and result in greasy pakoras.
- Serve hot with mint chutney or ketchup.
Storage instructions:
- Alu Tama Pakoras can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pakoras in the oven at 350°F for 5-7 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the pakoras on a platter with a side of mint chutney and sliced onions.
Garnishes:
- Garnish with chopped cilantro or grated cheese.
Pairings:
- Serve with a hot cup of chai tea or a cold glass of lassi.
Suggested side dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use a strainer to remove any burnt pieces of batter from the oil.
Food history:
- Alu Tama Pakoras are a popular snack in Nepal and India.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Nepali