Ingredients with Measurements:
- 1 cup Pinđur (roasted eggplant and pepper spread)
- 1 cup besan (chickpea flour)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon baking powder
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine Pinđur, besan, salt, red chili powder, cumin powder, coriander powder, and baking powder.
2. Gradually add water and mix well to form a thick batter.
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 using a slotted spoon and place them on a paper towel to absorb excess oil.
6. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes about 20 pakoras
Nutritional information:
- Calories: 70 per pakora
- Fat: 2g
- Carbohydrates: 11g
- Protein: 3g
Substitutions for ingredients:
- Pinđur can be substituted with any roasted eggplant and pepper spread.
- Besan can be substituted with all-purpose flour or rice flour.
Variations:
- Add chopped onions, green chilies, or cilantro to the batter for extra flavor.
- Use different spices to customize the flavor of the pakoras.
Tips and tricks:
- Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly.
- Do not overcrowd the frying pan, as this can cause the pakoras to stick together.
Storage instructions:
- Store leftover pakoras in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pakoras in the oven or toaster oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve pakoras on a platter with a side of chutney or sauce.
Garnishes:
- Garnish with fresh cilantro or mint leaves.
Pairings:
- Serve with chai tea or a cold beer.
Suggested side dishes:
- Serve with a side of rice or naan bread.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve the desired consistency.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to prevent splattering and burns.
- Use caution when handling hot oil.
Food history:
- Pinđur is a traditional Balkan spread made from roasted eggplants and peppers.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian