Vijs Buttermilk Pakoras Recipes
MIXED VEGETABLE PAKORAS
Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
- For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
- For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
- Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
- Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.
VIJ'S BUTTERMILK PAKORAS
Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves. Recipe from Vij's restaurant in Vancouver BC.
Provided by PetsRus
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
- Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
- In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
- Make sure everything is well combined and that there are no lumps of chickpea flour left.
- Now add the cauliflower, potatoes and the red onion.
- It should be all sticking together.
- To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
- If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
- Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
- Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 333.7, Fat 6, SaturatedFat 1.1, Cholesterol 4.1, Sodium 2499.6, Carbohydrate 53.1, Fiber 10.4, Sugar 13.7, Protein 19
PAKISTANI-STYLE VEGGIE PAKORAS RECIPE BY TASTY
Here's what you need: pomegranate seeds, whole cumin seeds, chickpea flour, black pepper, cayenne pepper, ground coriander, baking powder, salt, full-fat yogurt, water, fresh cilantro, small onions, jalapeñoes, jalapeñoes, yukon gold potatoes, eggplant, oil, mint chutney, tamarind sauce, ketchup
Provided by Alvin Zhou
Categories Appetizers
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a mortar and pestle or a spice grinder, crush the pomegranate and cumin seeds, then transfer to a medium bowl.
- Add the chickpea flour, black pepper, cayenne, coriander, baking powder, and salt, and stir to combine.
- Mix in the yogurt, water, and cilantro, and stir until evenly incorporated. A few lumps are okay. Rest for 15 minutes to let the flour hydrate.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Mix the onions and sliced jalapeños into the batter.
- Dip the slices of potato, eggplant, and the whole jalapenos into the batter. Try to get the onions and other bits in the batter stuck to the dipped veggies to create more texture.
- Fry the dipped vegetables, making sure not to overcrowd the pot, until deep golden brown, about 3-4 minutes.
- Drain on a wire rack or paper towels, then salt the pakoras while they are still hot.
- Dip in mint chutney, tamarind sauce, and/or ketchup.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 71 grams, Fat 10 grams, Fiber 12 grams, Protein 14 grams, Sugar 16 grams
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
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