Pakoras
Why not try with vegetables as well as meat

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Pakoras

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Ingredients

Adjust Servings:
400g Meat Cut into chunks or strips
50g Flour (Gram)
1/2 tsp Salt
1/2 tsp Kashmiri Chilli (Powder)
1/4 tsp Coriander (Powder) If using seeds double amount
1 Egg (Whisked)
30ml Water
1/2 Lemon
1 tsp Garlic (Paste)
1 tbsp Tandoori Paste (Pataks)
Oil (Vegetable) For Frying

Nutritional information

3
Serving Size

Pakoras also called pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, are a fried Indian snack.

Features:
  • Heat 1/5
Cuisine:

Ingredients

Directions

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This easy to make batter blends subtle spices and when fried coating your favorite 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.

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Steps

1
Done

Start the dry mix

In a bowl combine the flour, salt, chilli and coriander

2
Done

Add the wet ingredients

Continuously mix whilst adding the egg and then slowly add the water followed by the lemon juice, garlic paste and tandoori paste

3
Done

Coat with batter

Coat your meat or vegetables in the batter and fry at 160 for around 5 minutes to give a crisp shell and ensure the meat is cooked. If frying vegetables you may be able to reduce the cooking time.

NOTE: ensure your oil temperate does not drop below 160 as you will end up with soggy batter.

thecurrykid

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Curry Base (Indian Base Gravy)
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Chapati (roti, safati, shabaati, phulka, roshi)

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