    Pakoras Shikarbadi-Style
Saturday, 28 November 2009
DescriptionThis recipe, along with other sizzling holiday snacks, can be found in the article
IngredientsAt a glance
Cuisine
East Indian
Ingredient
Beans
Chile peppers
Cooking Method
Fry
Heat Level
2
Chile
Serrano
Meal/Course
Appetizer/Hors d'oeuvre
Serves
6
2 cups gram (chickpea) flour 1 teaspoon red chile powder 1/2 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon baking powder Water as needed Peanut oil for frying Thinly sliced green chiles (such as serranos), onions, eggplant, and potatoes (about 3/4 cup each) Methods/stepsIn a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it. Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown. Serve them in bowls with the vegetables all mixed together. Reviews |
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Additional Tips
These pakoras are some of the easiest Indian snacks to make. I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.