Kadhi Pakora / Pakoras
Deep-fried chickpeas, potato and cauliflower, warmed with ginger and cumin, a Pakistani starter.
50 min · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- hard
- 1
Sift together in a large bowl the flour, salt, chili powder, baking powder, cumin, ajwain (or oregano).
- 2
Add the water and beat to form a smooth batter. Add the chopped onion, potato and cauliflower to the mixture and gently toss to coat.
- 3
Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
- 4
Using a slotted spoon or a "spider", lower a scoop (2-3 tablespoons) of the battered vegetables into the hot oil a few at a time and deep-fry, flipping over once. Depending on how hot your oil is, you want to give it about 2 minutes per side, but watch that they don't burn. The end result should be crispy on the outside and medium-soft to crispy inside.
- 5
Remove with the slotted spoon and drain thoroughly on paper towels. Beat yogurt and gram flour until smooth.
- 6
Heat the oil in pan. Add mustard seeds, turmeric, chili powder and fenugreek seeds. Add yogurt mixture, bring just to a gentle boil and simmer for about 10 minutes. Keep stirring to prevent lumps.
- 7
Add pakoras and simmer for about 5 minutes. Serve hot over basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
