Pakora
gourmet
Preparation time
15 minutiDifficulty
FacileCooking time
10 minutiServings
4Scopri le pakora, sfiziose frittelle indiane a base di verdure e farina di ceci. Croccanti, speziate e facili da preparare: perfette come antipasto o street food fatto in casa.
Ingredients
- Yellow potatoes2 u (400 g)
- Golden onion2 u (300 g)
- Eggplants1 u (250 g)
- Chickpea flour1 cup
- Water1 glass
- Turmericto taste
- Cumin seedsto taste
- Fine saltto taste
- Baking sodato taste
- Gingerto taste
Procedure
0. In a large bowl, combine the chickpea flour, baking soda, salt, red chili powder, cumin seeds, coriander seeds, turmeric, and grated ginger (if using).
1. Gradually add the cold water to the flour mixture, stirring constantly, until you have a smooth, thick batter, similar to the consistency of pancake batter.
2. Heat plenty of frying oil in a deep saucepan or high-sided skillet.
3. Dip the cleaned and thinly sliced vegetable slices evenly into the chickpea batter, then shake them lightly to remove any excess batter.
4. Fry the batter-coated vegetables in hot oil, a few at a time, until golden brown and crispy on all sides. Be sure not to overcrowd the pot or pan to ensure even cooking.
5. Once cooked, drain the pakoras on paper towels to remove excess oil. Serve the pakoras hot with a dipping sauce of your choice, such as yogurt and mint sauce, tomato chutney, or tamarind chutney.
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Creation date Apr 05, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.