Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1/2 cup sarburma (vermicelli)
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, sarburma, chopped onions, coriander leaves, mint leaves, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Mix well.
2. Gradually add water and mix to form a thick batter.
3. Heat oil in a deep frying pan.
4. Take a small portion of the batter and drop it in the hot oil using a spoon.
5. Fry the pakoras on medium heat until golden brown.
6. Remove the pakoras 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:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 10g
- Total carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Sarburma can be substituted with thin noodles or sev.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots or cabbage for a healthier version.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape while frying.
- Fry the pakoras on medium heat to ensure they are cooked through.
- Serve hot for best taste.
Storage instructions:
- Store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakoras 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 or ketchup on the side.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Serve with a side of salad or raita.
Troubleshooting advice:
- If the batter is too thin, add more gram flour or rice flour to thicken it.
- If the pakoras are not crispy, increase the heat while frying.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the pakoras from absorbing excess oil.
Food history:
- Sarburma pakoras are a popular snack in India and Pakistan.
Flavor profiles:
- Spicy, crispy, and savory.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian