Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1/2 cup sugoli (drumstick leaves)
- 1/2 cup chopped onion
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Water as needed
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add besan, sugoli, chopped onion, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
2. Gradually add water and mix until a thick batter is formed.
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.
5. Fry until golden brown and crispy.
6. Remove from the oil using a slotted spoon and place on a paper towel to remove excess oil.
7. Serve hot with chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 16g
- Protein: 5g
Substitutions for ingredients:
- Instead of sugoli, you can use spinach or kale leaves.
- You can substitute besan with all-purpose flour or rice flour.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots or shredded cabbage for added texture.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when dropped into the oil.
- Fry in small batches to ensure even cooking.
- Serve immediately for the best taste and texture.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
- Serve on a platter with a side of chutney or ketchup.
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with masala chai or a cold beverage.
Suggested side dishes:
- Aloo tikki or samosas.
Troubleshooting advice:
- If the pakoras are not crispy, increase the heat of the oil.
- If the batter is too thin, add more besan.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the pakoras from absorbing too much oil.
Food history:
- Pakoras are a popular snack in India and Pakistan, typically made with vegetables and spices.
Flavor profiles:
- Spicy, savory, crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian