Ingredients with Measurements:
- 1 large lapen (bottle gourd), peeled and grated
- 1 cup gram flour (besan)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a mixing bowl, combine the grated lapen, gram flour, red chili powder, cumin powder, coriander powder, turmeric powder, and salt.
2. Gradually add water to the mixture until it forms a thick batter.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon or your hands, drop small portions of the batter into the hot oil.
5. Fry the pakoras until they turn golden brown and crispy.
6. Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F (180°C)
Serving size:
This recipe makes about 12-15 pakoras, serving size varies.
Nutritional information:
Calories per serving: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- You can substitute lapen with zucchini or cucumber.
- If you don't have gram flour, you can use all-purpose flour or rice flour.
Variations:
- Add chopped onions, green chilies, or cilantro to the batter for added flavor.
- You can also add a pinch of baking soda to the batter for a fluffier texture.
Tips and tricks:
- Make sure the batter is thick enough to coat the lapen well.
- Fry the pakoras in small batches to ensure even cooking.
- Serve the pakoras hot with your favorite chutney or sauce.
Storage instructions:
- You can store leftover pakoras in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pakoras, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with a side of chutney or sauce.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- Serve 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 thin, add more gram flour.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the lapen is thoroughly washed and peeled before grating.
- Use caution when frying the pakoras to avoid hot oil splatters.
Food history:
- Lapen pakoras are a popular snack in India and Pakistan.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian