Ingredients with Measurements:
- 1 cup Gajami Shikhae (Korean rice wine)
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for deep frying
- Water as needed
Special equipment needed:
- Deep fryer or a deep pan for frying
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
2. Slowly add Gajami Shikhae to the dry ingredients and mix until a smooth batter is formed. The batter should be thick enough to coat the back of a spoon.
3. Heat oil in a deep fryer or a deep pan over medium heat.
4. Dip the chicken pieces in the batter, making sure they are coated evenly.
5. Gently drop the chicken pieces into the hot oil and fry until golden brown and crispy.
6. Remove the chicken pieces from the oil and place them on a paper towel-lined plate to remove excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Gajami Shikhae can be substituted with any other rice wine or even beer.
- Gram flour can be substituted with all-purpose flour or cornstarch.
- Rice flour can be substituted with cornmeal.
Variations:
- Instead of chicken, you can use shrimp or vegetables like onion, potato, or eggplant.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken pieces.
- Do not overcrowd the pan while frying.
- Adding a pinch of baking soda to the batter will make the pakoras more crispy.
- Serve the pakoras immediately after frying for the best taste and texture.
Storage instructions:
- Store the leftover pakoras in an airtight container in the refrigerator for up to 2 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 dipping sauces.
Garnishes:
- Garnish the pakoras with chopped cilantro or green onions.
Pairings:
- Serve the pakoras with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Serve the pakoras with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the pakoras are not crispy enough, increase the heat of the oil.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Pakoras are a popular snack in India and Pakistan, and are usually made with vegetables like onion, potato, or spinach.
Flavor profiles:
- The pakoras have a crispy exterior and a soft, flavorful interior with a hint of spice from the cumin, coriander, and chili powder.
Serving suggestions:
- Serve the pakoras as an appetizer or a snack.
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Region: Indian