Ingredients
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500g Meat / Veg / PaneerCut into chunks or strips
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1 tablespoon Garlic & Ginger Paste
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2 teaspoons Salt
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1 teaspoon Kashmiri Chilli Powder
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1 teaspoon Coriander Powder
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1 teaspoon Cumin Powder
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1 teaspoon Turmeric Powder
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1 teaspoon Cumin Seeds
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1/2 teaspoon Garam Masala Powder
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1/2 Lemon Juice
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1/2 cup Fresh/Chopped Coriander
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1/2 cup Gram Flour
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1/2 cup Rice Flour
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60-100ml Water
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Vegetable OilFor Frying
Directions
This easy to make batter blends subtle spices and when fried coating your favourite filling gives an irresistible crispy starter or accompaniment. It is a popular snack across India, where it is served in restaurants and sold by street vendors.
Steps
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1
Done
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cut the meat into bite size chunks and place in a bowl |
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2
Done
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add the garlic and ginger paste, salt, chilli, coriander, cumin and turmeric powders, cumin seeds and garam masala, the juice of half a lemon as well as the finely sliced coriander and massage in well to coat |
|
3
Done
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mix the flours together and tip over the meat. mix or stir to combine then add around 60 millilitres of cold water to form a thick sticky coating |
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4
Done
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remove from the refrigerator and hour before cooking so the meat is not too cold and the add the extra water to make the batter slightly wetter. You want the batter to be thick enough to stick but not be in clumps |
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5
Done
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heat your oil to a steady 170 Celsius, that’s 347 Fahrenheit. It is important not to let the oil drop below 170 as you may find the batter comes out soggy if you cook at a lower temperature |
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6
Done
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carefully drop each piece into the hot oil for around 5 minutes to give a light golden shell. then remove and allow to drain for a few minutes |
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7
Done
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turn up the oil to around 180 Celsius and refry the pakora a second time for around 2-3 minutes, it's the secret to a great crispy bite |
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8
Done
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drain and serve with a light sprinkle of coriander powder |
