Pakora: The very mention of it makes me mouthwatering. Pakoras can be made with anything practically. Earlier I have posted many varieties like Onion Ring Pakora, Chicken pakora, Pyaaj ke pakore, Bread pokora, Crispy Prawn ke pakore, Palak pakore to name a few. Being an ardent fan of Coriander leaves how could I skip Coriander as the main ingredient for pakora variation? :-) On a rainy day my family wants only one thing i.e Khichuri + Ilish fry + Chutney but you tell me is it possible to make it any our of the day ! So keeping yesterday's cloudy weather in mind I sealed my menu with Tadka Dal, Rice, Bhetki Paturi and Coriander pakora.
The food was a bliss ! Pakora is a deep fried fritter which can be made with your choice of vegetables or with non veg stuff and made with a spiced chickpea flour(besan) batter. I add onions in this to make it more crunchy and tasty.
5-6 tbsp of Besan /Chickpea flour
1 small bunch of Coriander leaves, chopped
1 big Onion, thinly sliced
2 Green chillies
1/2 Red chilly powder
1/2 tsp finely chopped Ginger
Small pinch of carom seeds /Ajwain
A pinch of baking soda
Salt and Sugar to taste
Water few tbsp
Oil for frying
In a bowl add sliced onion, green chillies, red chilly powder, ginger and some salt. And leave this bowl aside for 1/2 hour as salt will release water.
Now add carom seeds, chopped coriander leaves, baking soda and add very little water in the onion filled bowl. The binding will take place if you mix the batter with your bare hands!
I do not like to dominate the gram flour portion over the fragrant leaves so add very little besan at a time. Just when you are ready to fry the fritters add few drops of hot oil in the batter to make them more crispy. Make small balls of batter and drop them in hot oil for frying. Flip them in between for even frying. Do not overcrowd the pan, fry them in batches till golden brown. Like any other pakora tastes best if eaten piping hot with chutney of your choice. I had garama-garam pakodas with Rice-Dal.