What is pakoda

Fast food in Indian: Pakora

Wohooo, just made it!

I've had a bag of chickpea flour in the cows for weeks because I've wanted to make pakora for a long time.

On the one hand, because I really like these small fried vegetable bites, on the other hand, and especially because they Culinary trip around the world stops in India in October.

It's just stupid that a thousand things came up with me and I always thought, but now, now then, now soon ...

Uff, today is the last day and Volker von volkermampft, who thankfully organizes this funny long-term event, has already asked if there is still something to come. Jooo, come: quick pakora with cauliflower, zucchini, onions and peppers. Fast food, in the truest sense of the word!

Pakora, Pakoda or Bhajia or Bhaji are nothing more than small snacks fried in deliciously seasoned chickpea batter, which are often sold at street stalls in India and Pakistan. Here in Central Europe you can often get it as a starter in Indian restaurants. Vegetables are usually fried, but there are also variants with meat, fish, paneer and even bread as the inner workings. A good chutney is ideal for this. However, I am currently on Sriracha Mayo, as you can see in the photo, and Thai Sweet Chili Sauce is also currently on my hit list.

For a good portion of vegetable pakora for two to three crispyers you need:

1 small cauliflower

1 small zucchini

2 small onions

1 red pointed parika

250g chickpea flour

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic granulated

Ground 1/2 teaspoon coriander

1 teaspoon sweet paprika

300ml cold water

salt

1 liter of oil for deep-frying

The production is very easy:

  • Heat the oil in a high-walled saucepan (yes, actually, the kitchen gadget man works with no frills these days!)
  • Mix the flour with the spices and salt well
  • Add water while stirring and beat the dough with a whisk until it is free of lumps
  • Wash and trim vegetables, since they are not pre-cooked, the pieces should be cut as thinly or as small as possible so that they cook when they are deep-fried
  • the oil is ready when a small test drop of dough rises to the top
  • Pull the vegetables through the dough and carefully pour them into the hot oil in portions
  • Fry for about 7 minutes, then fish with a slotted spoon
  • Degrease on a kitchen towel, add salt and serve as hot as possible

So now add two dips of my choice and I'll be happy and full!

tagPlaceholderTags: snacks, current, vegetarian, October 2018

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