Ingredients with Measurements:
- 1 cup gram flour
- 1/4 cup rice flour
- 1/4 cup corn flour
- 1/2 cup chopped spinach
- 1/2 cup chopped onion
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, corn flour, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add chopped spinach, onion, coriander leaves, and mint leaves to the dry mixture. Mix well.
3. Gradually add water to the mixture and mix well to form a thick batter.
4. Heat oil in a deep frying pan over medium heat.
5. Using a spoon, drop small portions of the batter into the hot oil and fry until golden brown.
6. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
7. Serve hot with chutney or ketchup.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 180°C (350°F)
Serving size:
Makes 20-25 pakoras
Nutritional information:
Calories: 85 kcal
Fat: 3.5 g
Carbohydrates: 11 g
Protein: 3 g
Fiber: 2 g
Substitutions for ingredients:
- Instead of spinach, you can use kale or any other leafy green vegetable.
- Instead of onion, you can use shallots or scallions.
- Instead of coriander leaves and mint leaves, you can use parsley or basil.
Variations:
- You can add grated carrots or zucchini to the batter for added nutrition.
- You can add chopped green chilies or jalapenos for a spicy kick.
- 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 batter to prevent the pakoras from getting soggy.
- Do not overcrowd the frying pan, as it will lower the oil temperature and result in oily pakoras.
- You can make the batter ahead of time and refrigerate it for up to 24 hours.
Storage instructions:
Store the leftover pakoras in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pakoras in a preheated oven at 180°C (350°F) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pakoras on a platter with a side of chutney or ketchup.
Garnishes:
Garnish the pakoras with chopped coriander leaves or mint leaves.
Pairings:
Serve the pakoras with masala chai or any other hot beverage.
Suggested side dishes:
Serve the pakoras with a side of salad or raita.
Troubleshooting advice:
- If the batter is too thick, add a little more water to achieve the desired consistency.
- If the pakoras are not crispy, increase the oil temperature or fry them for a longer time.
Food safety advice:
- Make sure the oil is not too hot, as it can cause burns or fires.
- Use a slotted spoon to remove the pakoras from the oil to prevent splatters.
Food history:
Pakoras are a popular snack in South Asian cuisine, especially in India and Pakistan. They are typically made with gram flour and various vegetables or meats.
Flavor profiles:
Ogamcha pakoras are crispy on the outside and soft on the inside, with a savory and slightly spicy flavor.
Serving suggestions:
Serve the pakoras as an appetizer or snack.
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Region: Indian