Quote from: Curry King on December 09, 2005, 09:45 AM
Pakoras

Ingredients:
6 mushrooms, Cauliflower florets and 2 Onions
2 cloves garlic, crushed
8 oz (225g) gram flour
? tsp chilli powder
1 tsp turmeric
1/2 teaspoon ground coriander
1 tsp baking powder
? tsp asafoetida
1 tsp salt
? tsp of each of the following fennel seeds and cumin seeds, (Ground up coarsely)
2oz (50g) Coriander

Method:
Sieve the gram flour into a bowl and then add all the veggies diced up nice and small (? inch max.)
mix in all the remaining ingredients and stir the whole lot until evenly coated.
Now GENTLY add water until the mixture is just too stiff to drip off a spoon. Remember to get the whole lot blended evenly before adding more water. If you do over do it with the water just add a bit more gram flour.
Heat oil in a wok.
Using 2 teaspoons scoop blobs of the mixture into the hot oil. Initially it sticks to the bottom so try and get 9 or 10 blobs in then give the wok a gentle shake and the pakoras will float to the surface. Continue cooking for about 5 mins. Don't rush them or the outside will be cooked and the inside still too doughy. This can also happen if the blobs are to big or the fat is too hot. Have a play and you'll soon get the right combination.
Ideally you should cook these just before eating as they don't keep too well and certainly not over night. 

Dipping Sauce:
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup

At Last!!!!! A Pakora recipe that the wife says is just like home and praised it no end. (With her being a Glasgow girl that is praise from Ceaser indeed!) and the dipping sauce was brilliant.

Thanks a lot!

Griff191

;D ;D ;D ;D