Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup taro root (arbi), peeled and grated
- 1/4 cup onion, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water as needed
- Oil for frying
Special Equipment Needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine gram flour, grated taro root, chopped onion, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
2. Gradually add water to the mixture 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 remove excess oil.
6. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 pakoras
Nutritional information:
- Calories: 60 per pakora
- Fat: 3g
- Carbohydrates: 7g
- Protein: 2g
Substitutions for ingredients:
- Taro root can be substituted with potatoes or sweet potatoes.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped spinach or kale to the batter for a healthier version.
- Substitute the taro root with grated carrots or zucchini for a different flavor.
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 frying pan to ensure even cooking.
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 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the pakoras on a platter with a variety of chutneys and sauces for dipping.
Garnishes:
- Garnish with fresh coriander leaves or chopped green onions.
Pairings:
- Serve with hot tea or coffee for a perfect snack.
Suggested Side Dishes:
- Serve with a side of cucumber raita or mint chutney.
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 and fry for a longer time.
Food Safety Advice:
- Make sure the taro root is thoroughly washed and peeled before grating.
- Use fresh oil for frying to prevent contamination.
Food History:
- Tarasari Pakora is a popular snack in the Indian state of Punjab.
Flavor Profiles:
- The pakoras have a crispy exterior and a soft, savory interior with a hint of spice.
Serving Suggestions:
- Serve as an appetizer or snack.
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