Pakoras fall into the category of Pates and Terrines, so this batter is somewhat the Indian equivalent of a pate crust. Pakoras are wonderful appetizers or main course dishes full of rich flavors.

Pakora Batter
Recipe type: Appetizers
Serves: 6
  • 1 1/3 Cups chick pea flour, sifted
  • 2 teaspoons ghee
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons coriander
  • 1 teaspoon salt
  • 9 Tablespoons cold water, as needed
  • 1/3 teaspoon baking powder, optional
  1. Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well. Add 5 Tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps. Slowly add another 3 Tablespoons water and continue to beat until well mixed.
  2. Check the conssitency, it should resemble the consistency of heavy cream and easily coat a spoon. If it does not, add more water, till it does.
  3. Cover the batter and set aside for 10 to 15 minutes to let it settle.
  4. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust.
  5. For pakoras, choose a selection of your favourite vegetables: Cauliflower florets, eggplant cut into 1/4-inch rounds, potatoes or yams cut into 1/8-inch rounds, bell peppers, sliced 1/4-inch thick, zucchini, cut on the diagonal, 1/4-inch thick asparagus tips, blanched and dried.
  6. Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter and one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove and drain on paper towels. Serve immediately.
From: Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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