Ingredients with Measurements:
- 250g Bombay duck (dried fish)
- 1 cup gram flour (besan)
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Water as required
- Oil for deep frying
Special Equipment Needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-Step Instructions:
1. Soak the dried Bombay duck in water for 30 minutes.
2. Drain the water and remove the bones from the fish.
3. In a mixing bowl, add gram flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
4. Add water gradually to the mixture and make a thick batter.
5. Add the boneless Bombay duck to the batter and mix well.
6. Heat oil in a deep frying pan.
7. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
8. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for deep frying: 180°C
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Instead of Bombay duck, you can use any other dried fish.
- If you don't have gram flour, you can use all-purpose flour.
Variations:
- You can add chopped onions, green chilies, and cilantro to the batter for extra flavor.
- You can also add a pinch of baking soda to the batter to make it more fluffy.
Tips and Tricks:
- Soak the dried fish in water for at least 30 minutes to make it soft.
- Don't make the batter too thin, or the pakoras will not hold their shape.
- Fry the pakoras in small batches to ensure even cooking.
Storage Instructions:
- You can store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the pakoras, place them in a preheated oven at 180°C for 5-7 minutes.
Presentation Ideas:
- Serve the pakoras with mint chutney or tamarind chutney.
- Garnish with chopped cilantro.
Pairings:
- Serve with masala chai or any other hot beverage.
Suggested Side Dishes:
- Serve with steamed rice or naan bread.
Troubleshooting Advice:
- If the batter is too thin, add more gram flour.
- If the pakoras are not crispy, increase the oil temperature.
Food Safety Advice:
- Make sure the dried fish is properly cleaned and soaked before using it in the recipe.
- Use fresh oil for deep frying.
Food History:
- Bombay duck is a popular dried fish in India, especially in the coastal regions.
Flavor Profiles:
- The pakoras have a crispy texture and a spicy flavor.
Serving Suggestions:
- Serve as an appetizer or snack.
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Region: Indian