Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/4 cup tamarind pulp (saunth)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gram flour, red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well.
2. Add tamarind pulp and mix again. Gradually add water to make a smooth batter. The consistency should be thick enough to coat the back of a spoon.
3. Heat oil in a deep frying pan over medium heat.
4. Once the oil is hot, drop spoonfuls of the batter into the oil using a spoon or your hands. Fry until golden brown and crispy.
5. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
6. Serve hot with tamarind chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- Chickpea flour can be used instead of gram flour
- Lemon juice can be used instead of tamarind pulp
Variations:
- Add chopped onions, green chilies, or cilantro to the batter for added flavor
- Use different spices like garam masala or chaat masala for a different taste
Tips and tricks:
- Make sure the oil is hot enough before adding the batter to prevent the pakoras from becoming soggy
- Do not overcrowd the pan while frying to ensure even cooking
- Serve immediately for the best taste and texture
Storage instructions:
- Store leftover pakoras in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- Reheat in the oven or toaster oven at 350°F for 5-7 minutes or until crispy
Presentation ideas:
- Serve on a platter with tamarind chutney and garnish with cilantro
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- Masala chai or hot tea
Suggested side dishes:
- Samosas, vegetable pakoras, or onion bhajis
Troubleshooting advice:
- If the batter is too thick, add more water
- 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 burns or fires
- Use fresh ingredients and clean utensils to prevent foodborne illnesses
Food history:
- Saunth ki pakori is a popular snack in North India and is often served during festivals and special occasions.
Flavor profiles:
- Spicy, tangy, and crispy
Serving suggestions:
- Serve as an appetizer or snack
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Region: Indian