Tad Seaborn for the
Crispy, fragrant pakoras are a deep-fried snack that originated in India. They're a great appetizer idea for entertaining or frying up before you settle into the couch on movie night. You can chop and measure all the ingredients in advance and the cooking doesn't take long. You can also play around with the spices in the batter adding a bit of your favourite curry or garam masala mix. As for the vegetables, onion pakoras are yummy on their own, and I added zucchini to this recipe but you can try potatoes, cauliflower or even spinach. Whatever the mix you're bound to end up licking your fingers.
Servings: 10 pieces
Ingredients
Two medium zucchinis
1 large thinly sliced yellow onion
1 cup chickpea flour (a.k.a. gram flour)
3/4-1 cup water
2 tablespoons corn starch
one small chopped chili
1/2 teaspoon dried ginger
2 teaspoons turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cardamom
3/4 teaspoon salt
Method
Wash and coarsely grate two medium zucchinis into a bowl. Add 1 large thinly sliced yellow onion. Set aside. In a large bowl, whisk 1 cup chickpea flour (a.k.a. gram flour) and 3/4-1 cup water until you have a batter about the thickness of pancake batter. Add 2 tablespoons corn starch, one small chopped chili, 1/2 teaspoon dried ginger, 2 teaspoons turmeric, 1/8 teaspoon ground cumin, 1/8 teaspoon ground cardamom and 3/4 teaspoon salt. Taste and season as needed. Now add the vegetables to the batter and mix well to coat evenly. In a deep-bottom pan heat 11/2 inches vegetable oil on high (I used canola) until it shimmers – test heat by dropping in a bit of batter and it should bubble and float. If using a frying thermometer you are trying to reach 350 F. Using a small ladle or large serving spoon lower some of the battered vegetables into the oil. Cook about 3 minutes per side or until golden. Remove from the pan and cool slightly on paper towels. Serve immediately with some plain yogurt mixed with chopped mint or a favourite chutney.
Sue Riedl