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Pakora with Dips

April 24, 2007 Leave a comment

I embarked on a very important mission; to discover the art of pakora making.

Also on the agenda was the preperation of accompanying dips; the classic tomato, onion and chilli opposed by the mint, lemon and yoghurt concoctions.

The Dips

First up is the tomato dip. This dip consists of:

  • A few finely chopped tomatoes
  • Half a fine chopped red onion
  • A fine chopped green chilli inc seeds
  • A good handful of chopped coriander

The second dip, the more sour and cooling contrast, consists of:

  • Half a pot of greek yoghurt
  • Juice of half a small lemon
  • A clove or two of garlic crushed
  • A teaspoon of Colman’s Mint Sauce

The Pakora

Next it was time for the pakora preparations . . . stick all the [washed] spinach in a bowl (~2 bags of the standard supermarket size), then julienne the potato, add to the bowl and do the same with a couple of onions.

Add the spices:

  • 2 green finger chillies
  • 1 tsp salt to taste
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin seed

To turn this mix of vegetables and spices into pakora, add gram flour was added via a sieve to the mix. This is just judged by eye with two requirements; not too much flour so as to have the vegetables drowned in it and not to make the batter too stodgy. Just enough to coat them and bind them without feeling too stiff.

For frying the pakora use a deep pan, filled with a litre of sunflower oil. The oil is suitable hot when a small piece of pakora batter dropped into the oil hits the bottom and immediately returns to the surface.

Use a spoon to make a dollop for each pakora portion and lower gently into the oil. Fry in batches of 4-5 at a time and cook both sides until golden. Lift out with a slotted spoon onto kitchen roll to soak up the excess oil.