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Pakoras (or fritters Pakistani style)


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Author Topic: Pakoras (or fritters Pakistani style)  (Read 144 times)
Zeynab
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« on: March 11, 2018, 01:38:01 pm »



Walaikum As-Salaam and hi Sis.   Potato, fresh coriander and onion pakoras are the best of all pakora fillings.   Made them recently and shared with a sister neighbor.   Seasonings for the chickpea flour (besan) are pretty much standard.   For example, with 1 cup chickpea flour try the following seasoning to prepare a nice batter.

Half tsp coriander powder, 1 tsp salt, half tsp turmeric,  half or less tsp chilli powder, half tsp all spice or garam masala and half tsp garlic paste.  I made with 2 cups of chickpea flour and accordingly doubled the measurements.  With 2 cups chickpea flour, I would suggest about 3 tbsp fresh coriander leaves chopped, 2 potatoes sliced into rounds and boiled and 1 large onion roughly chopped.  Mix all of this with the batter which should be more or less the same consistency as cake batter.  Deep fry in heated oil (I use Mazola corn oil) until golden brown.   Make sure you use enough oil so the batter drops can float, otherwise they won't fry well.

The ones I made looked somewhat like these, though some turned out a bit flatter as I don't have a wok (or karhai) so I used my ceramic frying pan. 



This Muslim girl bakes


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