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Pakoras (or fritters Pakistani style)


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Author Topic: Pakoras (or fritters Pakistani style)  (Read 192 times)
Ruhi_Rose
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« on: March 11, 2018, 01:22:20 pm »


As-Salam Alaykum and hey Sister Zeynab ...... after a long time me gonna make pakoras at home, InshAllah tomorrow  ..... pakoras with potatoes, onions and fresh coriander.   Yeah of course I know the procedure.  Just wanna check with you on the perfect seasoning and the measures. 
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Zeynab
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« Reply #1 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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Ruhi_Rose
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« Reply #2 on: March 11, 2018, 01:53:45 pm »



A big thanko meo Sis!   Smiley  gdbi    This is precisely what I wanted to confirm. 

Btw, what sauces or dips do you think would be best, tomato ketchup, coriander (dhania) chutney or whipped yogurt raita as seen in the image?

I like it best with dhania chutney but my chutneys aren't the best.  Wanna bother you a bit more on that.  If you've made dhania chutney any time in the past, what were the seasonings .. just putting dhania leaves in the blender to make a paste tastes bitter?!  Undecided


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« Reply #3 on: March 11, 2018, 02:06:32 pm »



All of those dips are great.  I usually have it with ketchup as most of us do mainly because it's the most convenient.  Ketchup is always readymade  Smiley  Pakoras taste nice with thickly whipped and well-seasoned yogurt-raita too.  But they really taste great with fresh coriander or dhania chutney, preparation of which might be a bit more cumbersome though.   Here's how I make this chutney:

Coriander leaves (removed from the stems), garlic & ginger pieces or if you already have garlic & ginger paste .. use a little of that, salt, some sugar, a little lemon juice, cumin powder and some water.  Put all of this in a blender to make a smooth paste. 


Pinterest
 

Instead of lemon juice, some folks also use tamarind or imly water.  That too is good but again involves a little extra work of soaking the tamarind in water for a while.   Also, if you like it spicy, you can add a couple of chopped green chillies with all the blender stuff.   


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Ruhi_Rose
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« Reply #4 on: March 11, 2018, 02:28:12 pm »


Tremendously helpful.  Pakora already involves enough work.  So I guess it might be better to prepare the coriander chutney a day earlier.   Ketchup and chutney can both be served as dips.  Whichever the housefolks prefer with their pick of the pakoras.  It'll give them an option Smiley

Tons a thankx my dear Sis!  Cheesy


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« Reply #5 on: March 11, 2018, 02:31:10 pm »


Sounds excellent.

You're welcomed Sis.
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Heba E. Husseyn
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« Reply #6 on: March 13, 2018, 05:49:53 pm »


Last summer there was a food fair at our Masjid's community center with different food stalls of various Muslim countries including Pakistan which carried "pakoras" in its stall Smiley   Tasted very good but tooooo spicy leaving my tongue burning until I grabbed a pepsi cola  Grin
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« Reply #7 on: March 13, 2018, 05:54:03 pm »


Yeah sis, that often happens.  Some south Asian cooks overloaded their recipes with chilli.   I cannot stand it either.  But my pakoras are very mild.  InshAllah, you may taste them some day and won't need a pepsi  Smiley
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« Reply #8 on: March 13, 2018, 05:55:55 pm »


Aw!  how sweet dear Sis  Smiley   InshAllah ..... InshAllah.
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