Topic: Pakora(s)

[Kashmiri Bob]

Good stuff garp.  Agree the self-raising does seem to give a chippy-type floater batter.  I've got no idea either. Not too bad though.  The leftover chilli efforts from last night totally collapsed in the fridge, but after a quick spray with sunflower oil they came up (almost) like new in the oven.  Served them up earlier with Ashoka pink pakora sauce. Very tasty.  Meant to lean some chives over them for added effect, but totally forgot. All good fun!







Will try gram flour next time.  Top starter.


Rob   

[Garp]

You're right Rob - all good fun. There is no egg in my normal batter and maybe I will try beating one in next time - not sure what that will achieve but it can't do much harm.

Perhaps you should start a curry photography thread with hints and tips.

You are the undisputed King of the Kamera.

[Unclefrank]

Garp try using rice flour when making pakoras, say 1 tsp for every 200g of flour.
I have done quite a lot of recipes for pakoras and this is the one i use all the time by adding different ingredients to give a slightly different flavour according to what i would like pakora'd

http://www.curry-recipes.co.uk/curry/index.php/topic,3525.0.html

I made this the other day. Chicken Pakora and Paneer Pakora

[Garp]

Thanks UF.

To be honest, I'm kind of settled and happy with my basic batter recipe now: just need to fiddle with the spices for no reason other than to fiddle.

But I will keep in mind the rice flour tip for future reference.

[Unclefrank]

No worries Garp.