Pakoras are savoury little fritters that make a tasty evening snack. They can also be eaten as a part of your meal or even as an appetizer. It is simple & quick to prepare with easily available vegetables in your kitchen. In Maharashtra it is known as Bhaji or Bhajiyas. The moment it starts raining or there is a chill in the air, I feel like having hot pakoras with a cup of masala chai. I had some cabbage in my fridge & thought of combining it with onions to make pakoras. We relished these yummy pakoras with hot cups of tea. Enjoy these crunchy munchy pakoras with your favorite green chutney or ketchup. Here is a recipe for crisp pakoras which you will love.. J
Ingredients :
½ fresh Cabbage (sliced finely)
3 Onions (peeled & sliced finely)
1 tsp. Cumin pwd.
1 tsp. Ajwain (Bishop’s weed)
1 tsp. Red Chilli pwd.
½ tsp. Turmeric pwd.
A pinch of Baking Soda
A pinch of Sugar
½ cup fresh Coriander leaves (chopped)
1 cup Besan (Chick pea flour)
Salt to taste
Vegetable Oil for deep frying
Method :
In a sufficiently large bowl, place the sliced cabbage, onions, cumin pwd., red chilli pwd., turmeric pwd., pinch of sugar, baking soda, salt & combine well.
Keep aside for about 10 mins till the onions release its water.
Then add the besan & fresh coriander leaves & mix again.
If it is too dry then add about a tsp. of water.
Do not add too much water or the batter will not hold & the pakoras will turn soft & soggy.
Do not add too much water or the batter will not hold & the pakoras will turn soft & soggy.
The batter should be sufficiently thick.
In a wok, heat vegetable oil till hot.
The oil is of correct temperature when a test pakora dropped in it sizzles & rises to the top of the oil quickly.
The oil should not be smoking hot.
Pakoras are crisper, when cooked in med. hot oil.
Using a fork & knife drop gently blobs of the pakora batter in the hot oil.
Wait until they sizzle to the surface & then turn them over frequently until they turn evenly golden brown & crisp.
Using a slotted spoon, drain out the oil completely & turn out on absorbent paper.
Serve hot with your favorite chutney or ketchup and a steaming hot cup of masala chai.
Tip : Let the pakora batter rest for a while to get crisp pakoras.
