Pakoras are such a versatile snack to munch on. You can make pakoras with almost all the vegetables you can find in the farmer's market. Potatoes,cauliflower,cilantro,beetroot,carrots are some of the usual vegetables that goes into a pakora batter. I'm making my pakoras with zucchini and scallions for a change of taste and it came out amazingly delicious. Pakoras are most indians favourite tea time snack. Right here in Malaysia, you can easily indentify a pakora stall by their crowds. One of the most hot selling item during festive seasons.
During Thaipusam in Batu Caves(celebration for Lord Muruga), shops selling food,drinks and textiles will be allocated for the public convenience. Every corner of the street you can find people with large wok frying pakoras in batches day and night. Piping hot pakoras served with hot chilly sauce, is an on go snack. Crispy on the outside and spongy in the inside with assorted chopped vegetables mixed with chickpeas flour and dropped into hot oil is a must to try dish. Now you don't have to wait for festive seasons to enjoy your pakoras. Get into your kitchen and fry some of this yummy snack and enjoy
Ingredients
4-5 courgettes/zucchini, coarsely grated
1 onion,finely chopped
1 cup scallions/spring onions,finely chopped
2 red chillies,finely chopped
1 cup chickpeas flour
1 tbsp cumin seeds
1 tsp coriander seeds, roughly crushed
3/4 cup water
1/2 cup vegetable oil
1/4 tsp salt
Methods
Squeeze 90% water out from shredded zucchini. In a large bowl, combine the zucchini, ,chopped chillies,onion,scallions,cumin seeds,coriander seeds,chickpeas flour and salt. Mix well. Stir in the water and mix till all the ingredients well incorporated.
Heat oil in a wok or frying pan over a medium heat. With a tablespoon, spoon in the batter into the oil and cook the pakoras till golden brown, approximately 2-3 minutes on each side. Drain the pakoras on a paper towel to remove excess oil
Garnish with chopped chillies and serve with hot sauce or dip into mint chutney
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