Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup yogurt (dahi)
- 1 tsp cumin seeds (jeera)
- 1 tsp coriander seeds (dhaniya)
- 1 tsp fennel seeds (saunf)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp red chili powder (lal mirch)
- 1/2 tsp baking soda
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Whisk
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, whisk together gram flour and yogurt until smooth.
2. Add cumin seeds, coriander seeds, fennel seeds, turmeric powder, red chili powder, baking soda, and salt. Mix well.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions 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 absorb excess oil.
6. Serve hot with chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Instead of yogurt, you can use buttermilk or sour cream.
- Instead of gram flour, you can use all-purpose flour or cornmeal.
Variations:
- You can add chopped onions, green chilies, or cilantro to the batter for extra flavor.
- You can also add grated carrots, zucchini, or spinach for a healthier version.
Tips and tricks:
- Make sure the oil is hot enough before frying the pakoras.
- Do not overcrowd the pan while frying.
- You can add a pinch of asafoetida (hing) to the batter for digestion.
Storage instructions:
- You can store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the pakoras, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with chutney and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Serve with hot chai or masala tea.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the pakoras.
- Do not leave the hot oil unattended.
Food history:
- Mattha Pakora is a popular snack in North India and is often served during festivals and special occasions.
Flavor profiles:
- Mattha Pakora has a crispy exterior and a soft, fluffy interior with a tangy and spicy flavor.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian