Vegetable pakora...Glasgow style !

[skronk]

What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.

Hi Natterjak,

Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder

Mix well together. This is your dipping sauce.

My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.

[976bar]

Welcome skronk
They look great and nice and lightly done.

I'm a fan of Pakoras and make Cauliflower and Button Mushroom, quite often.

Have you tried Mars Bars with your batter mix recipe? ;D

My Geordie version/recipe I would replace the onion with G&G paste and add a bit Rice flour
instead of SR, adding a  little Kasoori Methi and Mixed powder.

Thanks for sharing
cheers Chewy

Hi Chewy,

How much G&G, Quasori Methi & mix powder please?

Could you also post your recipe please?

[natterjak]

What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.

Hi Natterjak,

Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder

Mix well together. This is your dipping sauce.

My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.

Thanks skonk might try these as they seem easy to make and even without a deep fat fryer it seems they will only need a small pan of oil if you cook them in batches. Getting the temperature right might be an art though

[skronk]

What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.

Hi Natterjak,

Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder

Mix well together. This is your dipping sauce.

My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.

Thanks skonk might try these as they seem easy to make and even without a deep fat fryer it seems they will only need a small pan of oil if you cook them in batches. Getting the temperature right might be an art though

I use a 240cm wok from Asda. Real cheapo. It's easier to control dropping the pakora into the oil. I have a deep fat frier but prefer to use the wok. I have it so the oil is 50mm from the top and put it in a large gas ring until a small drop of pakora I have dropped in justs starts to fry then transfer to smallest ring on cooker. I turn them 3 or 4 times during cooking with the sharp end of a steak knife.

The best way to describe temperature would equate to a small simmer.

They should take about 7 minutes. You will get about 20-24 from this mix. Fry in 2 batches.

Remember to use heaped teaspoons of coriander/cumin to enhance the flavour ?

If you like them prepare to buy 1 size larger trousers  ;D

[natterjak]

Haha... Well I've never really experimented with deep frying as a cooking method but I'm finding more and more reasons why I should give it a try - pakoras and bhajis included!  Do you dispose of the oil after cooking one batch of pakoras or store and reuse? Of so, how many times can you reuse the oil?

[skronk]

Haha... Well I've never really experimented with deep frying as a cooking method but I'm finding more and more reasons why I should give it a try - pakoras and bhajis included!  Do you dispose of the oil after cooking one batch of pakoras or store and reuse? Of so, how many times can you reuse the oil?

I use about 2 -3 ltrs to fill the wok.

When finished cooking I strain the oil into an empty oil bottls called "pakora oil" and re-use as required.

Your cooking oil will diminish as you cook and will require occassional top up.

Replace when you think necessary......but lasts quite a while.

[gazman1976]

Pakora Sauce - Glasgow Style

Pakora Sauce





Ingredients
?250ml Natural Yoghurt
?salt to taste
?5g red chilli powder
?15g ready-made mint sauce
?100g tomato ketchup



Method

Pour the yoghurt into a large bowl, add the salt and mix.

Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and serve chilled.

[haldi]

Pakora Sauce
Ingredients
?250ml Natural Yoghurt
?salt to taste
?5g red chilli powder
?15g ready-made mint sauce
?100g tomato ketchup

Normally, I guess what the ? mean
This time I'm lost
Sorry, Gary would you fill the blanks?

[gazman1976]

250ml natural yogurt

salt to taste

5 grams red chilli powder

15 grams colemans ready made mint sauce

100 grams heinz tomato ketchup

Pour the yoghurt into a large bowl, add the salt and mix.

Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and serve chilled.

[Aussie Mick]

Excellent recipe Skronk. We had a few mates round yesterday and I made a batch of these. I added a bit of finely chopped red and green pepper, just coz I had some left over. 10/10 was the general opinion. Nice dipping sauce too. I added a bit of yogurt to it as you and Gazman suggested.

I'm thinking pakoras are more a Glaswegian thing. My mate is Glaswegian and always "goes on" about them, wheresas I would normally "go on" about onion bhajis.

I think i prefer the pakoras. Never had them before, but I'll deffo be having them again.

Thanks for posting