Basic Batter For Pakora Fritters Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

BASIC BATTER FOR PAKORA FRITTERS

Steps:

• Sift the chick pea flor in to a medium bowl, add salt & baking soda & mix well.
• Add 1/3 cup water to make a smooth batter of medium consistency. If too thin, add more flour; f too thin, mix in some more water.
• Heat deep frying oil to 175 - 185°C.

BASIC BATTER FOR PAKORA FRITTERS

Steps:

• 1. Sift the chickpea flour into a medium bowl, add the salt and baking soda and mix well.2. Add 1/3 cup water to make a smooth batter of medium consistency. If the batter is thin, add some more chickpea flour if it seems too thick, mix in some more water. The batter is now ready.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUMMY FRITTER BATTER

Steps:

• For basic fritter batter: Combine flour, baking powder and salt; stir to blend. Add egg and melted margarine; stir until well blended. Add milk (or fruit juice), mix well. Let stand 30 minutes.
• Ham Fritters: Add minced ham to basic batter. Drop by spoonfuls into hot oil and deep fry.
• Banana Fritters: Peel and quarter bananas. Dip bananas in batter and saute in margarine until golden brown on all sides.
• Apple Fritters: Stir apples into basic batter. Drop by spoonfuls into hot oil and deep fry.
• *Note* You can make peach or apricot fritters by using canned fruit. Use the fruit syrup for the liquid in the basic batter. Dice fruit and mix with batter. Deep fry as for the apple fritters.

GROUND MEAT PAKORA FRITTERS

Steps:

• 1. Prepare the chaat masala. Soak the bread in water to cover about 1 mintue. Then squeeze out all the water and coarsely crumble the bread.2. In a food processor, process together the crumbled bread, onion, cilantro, ginger, garlic, and green chili peppers until minced. Add the ground meat, fenugreek leaves, garam masala, and salt, and process again to mix well. Divide into 20 to 25 portions and shape each one into a 2-inch disc.3. Prepare the basic batter and mix in the rice flour and turmeric. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each disc in the batter to coat well, and fry per directions. Transfer to a platter, sprinkle with chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.