Pakora
Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.
Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four
Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil
Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!
