Pakistani recipe
How to make Pakora
پکوڑا
Across Pakistan
Fritters of onion, potato, spinach or chilli dipped in a spiced batter of gram flour, made from chickpeas, and deep-fried until crunchy. They are sold hot at street stalls and are a favourite treat with tea on a rainy day.
Ingredients
- 150 g gram flour (besan, made from chickpeas)
- 2 onions, thinly sliced
- 1 medium potato, peeled and cut into very thin slices
- 1 green chilli, finely chopped, and a handful of fresh coriander, chopped
- 1 teaspoon salt, 1 teaspoon chilli powder and 1 teaspoon crushed cumin or coriander seeds
- About 150 ml cold water
- Vegetable oil for deep frying
Method
- Put the gram flour, salt and spices in a bowl and whisk in the water a little at a time to make a thick batter that coats a spoon.
- Stir in the onions, potato, green chilli and coriander so that every piece is coated.
- Heat the oil in a deep pan to about 175°C, or until a drop of batter rises quickly to the surface. Never fill the pan more than a third full, and keep children away from the hot oil.
- Drop small spoonfuls of the mixture into the oil, a few at a time, and fry for 4 to 5 minutes, turning, until deep golden and crisp.
- Lift out with a slotted spoon, drain on kitchen paper and serve hot with ketchup, tamarind or mint chutney, and a cup of tea.
Made it at home? Tick it off and it goes into your kitchen passport.
The word pakora comes from Sanskrit words meaning cooked and small lump.
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