CRISPY PAKORAS
This weekend was as usual for us, lazy! After a late breakfast of Pongal, we had our lunch around 3:30 p.m. I wanted to make something light and simple for lunch as our breakfast was heavy. I prepared vatha kozumbu, rasam, and pakoras as side dish. Making pakoras is very easy if we only know the right consistency for the besan batter. If it is too watery and clumpy, the pakoras end up soggy (I learnt it the hard way). At least, now-a-days, I prepare crispy pakoras. They can go as a side dish for any simple or a tasty evening snack with tea. I have added a little ginger-garlic paste. As for me, I add ginger-garlic paste in almost everything, I simply cannot live without it but it can be omitted if needed. Here goes the recipe.
INGREDIENTS:
Besan, 1 cup.
Rice flour, 1 tablespoon.
Onions, small, 2.
Curry leaves, a handful.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Salt as per taste.
Red food color, (optional), 1 pinch.
Oil, 1 cup for deep frying.
PREPARATION:
Cut the onion into long thin strips. Chop the curry leaves into small pieces. Take a cup of besan or gram flour in a dish. Add a tablespoon of rice flour, food color, and salt per taste and mix the flours well. Add the chopped onions, curry leaves, and ginger-garlic paste to the flour mixture. Mix everything well without water. If it is too powdery, add few drops of water and knead everything well. The mixture should not be too powdery also with just enough water to coat the flour into the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture as they are added into the oil. They should be clumped together and added to the oil. When the pakoras turn golden-brown take them out of the oil, drain them on a paper towel and serve hot.
This weekend was as usual for us, lazy! After a late breakfast of Pongal, we had our lunch around 3:30 p.m. I wanted to make something light and simple for lunch as our breakfast was heavy. I prepared vatha kozumbu, rasam, and pakoras as side dish. Making pakoras is very easy if we only know the right consistency for the besan batter. If it is too watery and clumpy, the pakoras end up soggy (I learnt it the hard way). At least, now-a-days, I prepare crispy pakoras. They can go as a side dish for any simple or a tasty evening snack with tea. I have added a little ginger-garlic paste. As for me, I add ginger-garlic paste in almost everything, I simply cannot live without it but it can be omitted if needed. Here goes the recipe.
INGREDIENTS:
Besan, 1 cup.
Rice flour, 1 tablespoon.
Onions, small, 2.
Curry leaves, a handful.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Salt as per taste.
Red food color, (optional), 1 pinch.
Oil, 1 cup for deep frying.
PREPARATION:
Cut the onion into long thin strips. Chop the curry leaves into small pieces. Take a cup of besan or gram flour in a dish. Add a tablespoon of rice flour, food color, and salt per taste and mix the flours well. Add the chopped onions, curry leaves, and ginger-garlic paste to the flour mixture. Mix everything well without water. If it is too powdery, add few drops of water and knead everything well. The mixture should not be too powdery also with just enough water to coat the flour into the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture as they are added into the oil. They should be clumped together and added to the oil. When the pakoras turn golden-brown take them out of the oil, drain them on a paper towel and serve hot.
3 comments:
Hi Gita...My Wishes For You to have a great experience in blogging..
Can You Post your vatha kuzhambhu recipe..as it look's tempting...
with regards
Lavi
How many does this mixture serve? Or on average how many pakoras does it make?
Hello Gita,
I am from Afghanistan and I surfed internet to find a source that could be helpful regarding food for diabetics. I need to ask you if it's okay to make pakoras for diabetics with proper control of the glycemic index of the ingredients. If I have to make it, how should I make it different from the usually fried pakoras so it won't affect a diabetic patient.
Thanks in advance.
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