Ingredients with Measurements:
- 1 cup kinema (fermented soybeans)
- 1 cup besan (gram flour)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- Water as required
- Oil for deep frying
Special equipment needed:
- Deep fryer or a deep pot for frying
Step-by-step instructions:
1. In a mixing bowl, add kinema, besan, onion, green chilies, ginger paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
2. Gradually add water to the mixture and mix until it forms a thick batter.
3. Heat oil in a deep fryer or a deep pot on medium heat.
4. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until golden brown.
5. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
6. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- This recipe makes about 20-25 kinema pakoras.
Nutritional information:
- Calories per serving: 100
- Total fat: 5g
- Sodium: 100mg
- Total carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Instead of kinema, you can use boiled and mashed potatoes or paneer.
- You can use any other flour instead of besan.
Variations:
- You can add chopped spinach or fenugreek leaves to the batter for added nutrition.
- You can add grated cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the pakoras to avoid them from sticking to the bottom of the pot.
- Do not overcrowd the pot while frying, as it will lower the temperature of the oil and result in soggy pakoras.
- You can add a pinch of baking soda to the batter for a fluffier texture.
Storage instructions:
- Kinema pakoras can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pakoras in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the kinema pakoras on a platter with a side of chutney or sauce.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Kinema pakoras go well with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve the desired consistency.
- If the pakoras are too oily, make sure the oil is hot enough before adding the batter.
Food safety advice:
- Make sure the oil is not too hot, as it can cause burns or fires.
- Use caution when handling hot oil.
Food history:
- Kinema is a traditional fermented soybean dish from Nepal and is a popular source of protein in the region.
Flavor profiles:
- Kinema pakoras have a savory and slightly tangy flavor with a crispy texture.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Nepalese