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Indian pakoras

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By Ana Valdes

pakoras

All the pakoras They are a typical dish of the indian cuisine. Its vegetables (o bread, the cheese I was teaching you a few days ago) battered in chickpea flour, to which a mixture of spices and spicy is added. They are like fritters, but they are fried in sunflower oil and served with rat, a yogurt sauce. We can use the vegetables that we have in the fridge. I have used onion (pyak pakora), red pepper, cauliflower, carrot and paneer (paneer pakora), but you can use zucchini, green pepper, aubergines and even spinach (palak pakora)

One of the essential condiments in indian cuisine It is the garam masala. It is a mixture of spices that gives that special flavor to your dishes. You can buy it in establishments specialized in Indian cuisine. If you do not succeed, I will put the possible substitution in the ingredients. The pakoras are totally Vegetarian and if we replace the paneer with tofu and the yogurt in the sauce with soy yogurt, it becomes a vegan recipe.

Indian pakoras

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Pakoras are a typical dish of Indian cuisine. They are vegetables battered in chickpea flour, to which a mixture of spices and spice is added and they are served with yogurt sauce.

  • Ana Valdes
  • Kitchen: india
  • Recipe type: incoming
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the pakoras:

  • 70 g onion
  • 50 g of red pepper
  • 75 g of cauliflower in small florets
  • 75 g carrot
  • 75 g of paneer (tofu for vegans; or fresh cheese, white cheese or Burgos cheese for ovo-lacto-vegetarians)
  • 200 g chickpea flour
  • half a teaspoon (coffee) baking powder
  • 200 ml cold water (from the fridge)
  • 1 dessert spoon of garam masala (or if you don't have one, the alternative is: a teaspoon (of the coffee ones) of cumin, 2 cloves, half a teaspoon of cinnamon, a little nutmeg, half a teaspoon of black pepper)
  • half chilli
  • half a teaspoon (of coffee) of salt.
  • sunflower oil

For the yogurt sauce:

  • two natural yogurts (soy yogurt, for vegans)
  • 2 fresh mint leaves
  • half a small tomato
  • half cucumber
  • half a teaspoon of salt
  • 1 teaspoon of sugar
  • half a teaspoon of cumin
  • half a teaspoon of mustard powder
  • half a teaspoon of black pepper

Preparation

  1. We cut the paneer into squares, 1cm x 1cm. approx. We booked.

  2. We divide the cauliflower into small bouquets, one of the small stalks. We booked next to the paneer.

  3. We put in the glass the onion cut in quarters, the pepper and the carrot chopped. We program 5 seconds, speed 4. We take out and reserve together with the previous ones.

  4. Without having to clean the glass, we add the chickpea flour, yeast, spices, chilli, salt and cold water. We mix during 10 seconds at speed 3. There should be a thick but fluid mixture that will slide through the glass if we turn it over, like donut dough. We take out and place in a deep plate or in a wide-mouthed bowl.

  5. We rinse the glass and add all the ingredients for the yogurt sauce. We crush during 10 seconds at speed 7. We booked.

  6. We put a pan with plenty of sunflower oil to heat and we are going to fry the pakoras in it. To do this, we will take a handful of vegetables and coat them in the dough, rather than coat them, we mix them by hand, so that they are impregnated in it, without giving them any shape. When the oil is hot, we drop them into it and fry them until golden brown.

  7. We put the pakoras on a plate covered with kitchen paper.

  8. Once they are all fried, remove the absorbent paper and serve them together with the yogurt sauce

Equivalences with TM21

TM31 / TM21 equivalences

More information - Toasted chickpea flour, Paneer


Discover other recipes of: Aperitif, International kitchen, Less than 1/2 hour, Vegetarian

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  1.   Olalla said
    ago 10 years

    How good, pleaserrrrr !! I am left wondering if the cauliflower is then uncooked, it is only fried at the end. Thanks for the Recipes !!

    Reply to Olalla
    1.    Ana Valdes said
      ago 10 years

      Hi Olalla! Yes, the cauliflower is only fried last, I mix it raw with the batter. When fried, it is not raw, it stays cooked, but still a bit crispy. It's very tasty, you'll see. A kiss and thanks to you for following us!

      Reply to Ana Valdés