Ingredients with Measurements:
- 1 cup chickpea flour
- 1/2 cup rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup water
- 1 cup shredded burra gookeroo (bottle gourd)
- Oil for frying
Special Equipment Needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a dry skillet, toast the cumin and coriander seeds until fragrant. Let cool and then grind to a powder in a spice grinder or mortar and pestle.
2. In a mixing bowl, whisk together the chickpea flour, rice flour, ground cumin and coriander, turmeric powder, red chili powder, salt, and baking soda.
3. Add water to the dry ingredients and whisk until smooth.
4. Add the shredded burra gookeroo to the batter and mix well.
5. Heat oil in a deep-fryer or heavy-bottomed pot to 375°F.
6. Using a spoon, drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.
7. Remove the pakoras from the oil with a slotted spoon and drain on paper towels.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20 pakoras
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 11g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or gluten-free flour.
- Rice flour can be substituted with cornstarch or potato starch.
- Burra gookeroo can be substituted with zucchini or any other summer squash.
Variations:
- Add chopped onions, green chilies, or fresh herbs to the batter for added flavor.
- Use different vegetables such as spinach, eggplant, or cauliflower.
Tips and Tricks:
- Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
- Do not overcrowd the pot when frying the pakoras as this will lower the oil temperature and result in soggy pakoras.
- Serve the pakoras hot with chutney or yogurt dip.
Storage Instructions:
Store leftover pakoras in an airtight container in the refrigerator for up to 3 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 variety of chutneys and dips.
Garnishes:
Garnish the pakoras with chopped cilantro or mint leaves.
Pairings:
Serve the pakoras with chai tea or a cold beer.
Suggested Side Dishes:
Serve the pakoras with naan bread or rice pilaf.
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the pakoras are too oily, increase the heat of the oil or drain them on paper towels for longer.
Food Safety Advice:
- Make sure the oil is hot enough before frying to prevent the growth of bacteria.
- Use a thermometer to check the oil temperature and avoid burns.
Food History:
Pakoras are a popular snack in India and Pakistan, usually made with vegetables or meat coated in a spiced batter and deep-fried.
Flavor Profiles:
The Burra Gookeroo Pakora has a crispy exterior and a soft, savory interior with a subtle sweetness from the bottle gourd. The spices add a warm, earthy flavor with a hint of heat from the chili powder.
Serving Suggestions:
Serve the Burra Gookeroo Pakora as an appetizer or snack with chutney or yogurt dip.
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Region: Indian