They look tasty. I've always thought of pakora as tiny bite size  nuggets, but yours are a bit more like KFC sized pieces. Or maybe it's the size of that pic which is throwing me off.

A forum user named 976bar has posted a number of bulk recipes. Rather than try to link to them all in this post it's better for me to tell you how to search for them, then you can find whichever suits you best.

First click on the "search" button at the top of the page. Write the word "bulk" in the search box. Tick the box which says "search only in subject title" and finally fill in the user name "976bar" in the box labelled "search only for posts from user name".

That will display all the 976bar bulk recipes which I believe will fulfill your requirement very nicely. You will see that his recipes require "base sauce" as an ingredient. The recipe for that is here: https://curry-recipes.co.uk/curry/index.php/topic,14128.0.html

Thanks, I'll deffo make some then and will have them as a starter to my curries.

I might give this a go, but 1kg of pakora is a lot for one sitting and 1/10 of an egg is hard to find, so scaling down isn't an option.

Do they freeze and reheat ok?

Maybe I won't get myself some then.

Quote from: Gav Iscon on February 08, 2016, 05:14 PM
Drywite has been in use in chip shops for years as far as I am aware. Never made me feel bad, 

So is it a trade secret, separating professional results from those we mere mortals can achieve, or just a way of stopping chips blackening when large batches are being used?

Quote from: chewytikka on September 04, 2013, 01:06 AM
Double Fry

The best chips in a chippy are on a slow day, lying in the hopper, cooling, waiting to be used.

Customers come in, The Fryer (person) cranks the pan on full tilt, scoops the chips out of the
hopper back into the hot pan for a couple of minutes and out. Golden crispy goodness, can't be beat!

I know this because I was that Fryer  ;D ;D  I grew up in seaside Fish & Chip Restaurants.

By the end of the day, I would either stink of beef dripping or a peculiar sickly sweet Ice cream odour,
or with sugar hair and nostrils, off the candy floss counter. If I was really lucky, all three  ;D ;D  Those were the days. Mary Hopkins ;D

cheers Chewy

Did you ever soak your chips in drywite back in the day?  Seems to be in vogue now to soak the uncooked chips in sodium metabisulphite for 15 mins. Wonder if the customers know they are eating a known toxic irritant ?

6mins 40s into this video: http://youtu.be/zQuk5GFyivw

I wonder if he's talking about mustard powder such as the below, or toasted and ground brown or black mustard seeds, which are much more of an Indian ingredient?

Phew...

Chinese night tonight. Sweet n sour chicken balls with scottyM sauce, beef and green pepper in black bean sauce and a bit of (lot of) egg fried rice.

I got my hands on some OK fruity sauce today so for the first time made Scotty's recipe spot on as he posted it, and for me this is now 100% takeaway replica, no further changes to be made.

Hopefully pics right way up this time but who knows as they always look right at this end.