Pakora and Bhajis

[Garp]

They do look good, Gav - even before Photoshopping

Nice ones too London....

[Gav Iscon]

The Pakora was not the usual stuff I've been used to in the past and I used the recipe by one of our recent members

http://www.harighotra.co.uk/indian-recipes/starters/vegetable-pakora

with some added peas as I like peas. Nice.

You can see why I thought I'd do some onion bhajis when the deep fryer was out.

[DalPuri]

I spotted this recipe when Hari's blog was first posted.
Seeing a handful of fresh coriander in the ingredients gave me hope of a missing flavour, but sadly was not to be.
They were good, but not fantastic. There is one omission in the ingredients and its a big omission for me.
Coriander seeds!
Wherever I've eaten good pakoras in the UK, the main spice that always comes through is coriander seed. All the recipes I've seen don't add nearly enough.

So I would suggest next time anyone makes pakoras, add a good tablespoon or more of coriander seed and keep them whole, (or very lightly crushed). 

[Peripatetic Phil]

And a little ajwain ?
** Phil.

[DalPuri]

When I make pakoras or bhajis at home, I usually add four seeds.
Coriander
Cumin
Fennel
Ajwain

But with takeaway pakoras, its always coriander seed that I taste first.

[Sverige]

Anyone got a good dipping sauce which goes well with pakoras?

[Garp]

Depends what you're after mate. I like the classic Pakora sauce as served in TA's:

200ml of yoghurt
100ml of tomato sauce (ketchup)   
1 teaspoon of mint sauce     
1/2 teaspoon of salt     
1/4 teaspoon of chilli powder
1 tablespoon of sugar
50ml of milk
Simply mix all the ingredients together in a bowl, and serve chilled with your pakora.


And Dipuraja's Mint Sauce is superb:

1 cup natural yogurt
1 teaspoon garden mint sauce
3 tbsp. blended mango chutney
2 tsp. lemon juice
3 tbsp. caster sugar
Pinch of yellow food colouring
Milk (to thin out the sauce slightly, if required)

[fried]

Mr. Naga 

[Sverige]

Thanks Garp, will try those. And fried, maybe I'll pass

[london]

Dips mint sauce is the one I use and it's very nice with onion bhajis.