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pakoras

torakris

By torakris
in India: Cooking & Baking

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torakris

torakris

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I just had pakoras for the first time a couple of days ago at a Greek restaurant :blink: , ok it is sort of Greek/Indian restaurant......

anyway these were great, they had had cauliflower and I think spinach, my brother and I want to duplicate them them at home and we went to an Indian market today and purchased besan flour and a pakora spice mix (as we had no idea what the spicing was).

Looking through the egullet archives shows a multitude of variations, what are some of your favorite ingredients to add?

what do you like to serve it with?

Kristin Wagner, aka "torakris"

 

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Episure

Episure

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Posted (edited)

Kristin, you could try :

1] adding ajwain seeds to the batter. Red chilli flakes too.

2] add a small amount of cornflour/cornmeal to the batter.

3] use thinly sliced potato, squash, pumpkin, radish, eggplant......

Serve them with tamarind chutney.

My favorites are whole spinach and mustard leaves for which I prefer a thin batter.

Edited by Episure (log)

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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deliad

deliad

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I'll add to the list:

Green chillies (Jalapeneos or whatever), boiled eggs, lotus roots (Bhein), Ghiya (Indian gourd), bread pakoras (both plain and stuffed with potatoes) and a few more i can't remember now

We usually serve them with mint chutney and tamarind/date chutney and of course ketchup.

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Episure

Episure

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A rare version is made with whole toasted coriander seeds, chopped onions, green chillis and a little garlic. Mixed into the batter large clumps are dropped into the oil and fried only halfway. After cooling they are 'broken' into smaller pieces and fried again at high heat. They are called Sanna pakoras and the best are available at Chembur camp, Bombay. Vikram, Rushina rush.

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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deliad

deliad

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A rare version is made with whole toasted coriander seeds, chopped onions, green chillis and a little garlic. Mixed into the batter large clumps are dropped into the oil and fried only halfway. After cooling they are 'broken' into smaller pieces and fried again at high heat. They are called Sanna pakoras and the best are available at Chembur camp, Bombay. Vikram, Rushina rush.

We also make these and call them "Bhajjiya" pakoras. We also add small chopped potatoes in addition to onions and before re-frying, press them between your palms and they come out really crisp.

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Episure

Episure

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A rare version is made with whole toasted coriander seeds, chopped onions, green chillis and a little garlic. Mixed into the batter large clumps are dropped into the oil and fried only halfway. After cooling they are 'broken' into smaller pieces and fried again at high heat. They are called Sanna pakoras and  the best are available at Chembur camp, Bombay. Vikram, Rushina rush.

We also make these and call them "Bhajjiya" pakoras. We also add small chopped potatoes in addition to onions and before re-frying, press them between your palms and they come out really crisp.

Happy to know that. Could you explain 'We", please? Just curious.

Do you also use whole toasted coriander, which is an unusual usage?

When in season, I can't resist adding raw mango. :wub:

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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torakris

torakris

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torakris. i also make corn pakodas and shrimp pakodas.. if you are interested in the recipes do let me know

any recipes would be greatly appreciated! :biggrin:

So does anyone actually use the little package of pakora spice mix? or is it better to mix your own?

Kristin Wagner, aka "torakris"

 

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deliad

deliad

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Happy to know that. Could you explain 'We", please? Just curious.

Do you also use whole toasted coriander, which is an unusual usage?

When in season, I can't resist adding raw mango. :wub:

In UP and Bihar "Hum" is used to refer to yourself. (Think Lalu here.. Hum Jaaunga..Hum Khaaunga) :laugh::laugh::laugh:

"We" in this case means myself and my better half. We (again!!) almost always do cooking together.

We usually do not toast coriander seeds, just use 'em plain. But your idea smells interesting. will try that next time. But dont these seeds get toasted while frying anyway??

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Episure

Episure

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We usually do not toast coriander seeds, just use 'em plain. But your idea smells interesting. will try that next time. But dont these seeds get toasted while frying anyway??

Dear Aap :biggrin: ,

Just wanted a fix on your roots( native place) for my reference, thanks.

The coriander seeds, at least the ones inside the pakora/bhajiya get steamed, so it's nice to begin with toasted ones to retain the crispness.

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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deliad

deliad

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We usually do not toast coriander seeds, just use 'em plain. But your idea smells interesting. will try that next time. But dont these seeds get toasted while frying anyway??

Dear Aap :biggrin: ,

Just wanted a fix on your roots( native place) for my reference, thanks.

The coriander seeds, at least the ones inside the pakora/bhajiya get steamed, so it's nice to begin with toasted ones to retain the crispness.

In no way I am suggesting that I am from the Lalu-land.

:laugh::laugh:

Born in UP but raised in Delhi, now living in US. Punjabi by stomach and global by heart.

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