Ingredients with Measurements:
- 1 cup bhadmaas (black gram lentils)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Soak bhadmaas in water for 4-5 hours or overnight.
2. Drain the water and grind the bhadmaas in a food processor or blender to a coarse paste.
3. Add chopped onion, green chilies, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt to the bhadmaas paste. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the bhadmaas mixture and shape it into a ball or patty.
6. Drop the ball or patty into the hot oil and fry until golden brown.
7. Remove the pakora from the oil and place it on a paper towel to absorb excess oil.
8. Repeat the process with the remaining bhadmaas mixture.
9. Serve hot with chutney or ketchup.
- Time:
Preparation time: 5-10 minutes (excluding soaking time)
- Cooking time: 15-20 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 2-3 people
Nutritional information:
- Calories per serving: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Bhadmaas can be substituted with any other lentil or bean.
- Green chilies can be substituted with red chili flakes or powder.
- Garam masala powder can be substituted with curry powder or any other spice blend.
Variations:
- Add chopped spinach or fenugreek leaves to the bhadmaas mixture for a healthier version.
- Add grated cheese to the bhadmaas mixture for a cheesy version.
- Add chopped nuts or raisins to the bhadmaas mixture for a sweet and savory version.
Tips and tricks:
- Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly.
- Do not overcrowd the frying pan with too many pakoras at once.
- Serve the pakoras immediately after frying for the best taste and texture.
Storage instructions:
- Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat leftover pakoras in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with chutney or ketchup on the side.
- Garnish the pakoras with chopped cilantro or mint leaves.
Pairings:
- Serve the pakoras with chai tea or any other hot beverage.
Suggested side dishes:
- Serve the pakoras with a side of salad or raita.
Troubleshooting advice:
- If the pakoras are too oily, drain them on a paper towel for a few minutes before serving.
- If the pakoras are too dry, add a little water to the bhadmaas mixture.
Food safety advice:
- Make sure the oil is not too hot to prevent burning or splattering.
- Use a slotted spoon to remove the pakoras from the oil to prevent burns.
Food history:
- Bhadmaas pakora is a popular snack in North India, especially during the monsoon season.
Flavor profiles:
- Bhadmaas pakora has a crispy exterior and a soft and spicy interior.
Serving suggestions:
- Serve the pakoras as an appetizer or snack.
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Region: Indian