Ingredients with Measurements:
- 1 cup grated chhurpi
- 1 cup besan (gram flour)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Water as required
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a mixing bowl, add grated chhurpi, besan, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
2. Add water gradually and mix until a thick batter is formed.
3. Heat oil in a deep frying pan over medium heat.
4. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
5. Remove the pakoras from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Chhurpi can be substituted with paneer or tofu.
- Besan can be substituted with all-purpose flour or rice flour.
Variations:
- Add chopped onions and green chilies to the batter for a spicy twist.
- Add chopped spinach or fenugreek leaves for a healthier version.
- Add grated carrots or beets for a colorful twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the batter.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil.
- Serve the pakoras hot with chutney or ketchup.
Storage instructions:
Store the leftover pakoras in an airtight container in the refrigerator for up to 2 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 chutney or ketchup.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side of salad or raita.
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, as it can cause the pakoras to burn.
Food history:
Chhurpi is a traditional cheese made in the Himalayan region of Nepal and Tibet.
Flavor profiles:
Savory, spicy, and crispy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Nepalese