Pakora is a popular Indian snack made by deep frying various ingredients in a spiced chickpea batter. The batter includes chickpea flour, ground chillies, cumin, salt, and oil. Pakora can be made with a variety of ingredients and served with dipping sauces. It’s important to fry them carefully to avoid greasiness.
Pakora is a small pancake made by dipping various ingredients in a spiced chickpea batter and deep frying them. They are widely eaten throughout India and parts of Southeast Asia where they are a very popular snack and street food and are a common offering in Indian restaurants outside the Asian subcontinent. These pancakes are also very easy to make at home, for cooks looking to throw together a quick Indian starter.
The ingredients used in pakora are quite varied and can include any number of things, such as eggplants, onions, chicken, lamb, eggs, spinach, cheese, carrots, cauliflower, lentils, potatoes, chillies, tomatoes, or peas. Many cooks prepare them with just one ingredient, although up to three can sometimes be mixed. Once fried, the pancakes are eaten hot and can be eaten straight or dipped in a variety of dipping sauces, from creamy cucumber raita to spicy mint and coriander salsa.
The batter for the pakora is usually very simple, including chickpea flour, ground chillies, cumin, salt, a small amount of oil, and enough water for the ingredients to stick together. Sometimes, other Indian spices are added as well, depending on personal taste, and the batter is often left very thick and chunky to ensure it sticks to the ingredients. Adventurous cooks can add chipped onions or cilantro chunks to make the batter more interesting.
A very popular form is pyaz pakora, which is made with onions. Paneer pakora or cheese pakora is another favorite version of this dish, as is palak pakora, made with spinach, along with aloo pakora, made with potatoes. Many cooks like to prepare mixed platters so that diners have an array of options to choose from, keeping the meal more interesting.
Like other fried foods, pakora can become greasy if not prepared carefully. Using peanut oil can help reduce the fat factor when frying, creating a light, crispy and tender flavor. It’s also important to keep the oil at an optimal temperature. If the oil is too hot, the food will char on the outside while remaining raw on the inside, while oil that is too cold will simply create a soggy, greasy mess. Cooks should use a slotted spoon to scoop the pancakes out of the oil when they’re done, allowing them to drain and drain further in a colander lined with clean towels or paper towels to allow as much oil to drain out as possible.
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