Saturday, 20 April 2013

Gujju Pakoras (Gujerati style fritters)


Hey guys, haven't updated in weeks... Just come up with a new original recipe (I can't say it was discovered by accident though). Actually, I was supposed to make the lentil rolls with mustard seeds and coconut (khaandvi), but it didn't happen- so instead of wasting, I used the batter to make pakoras (fritters).

Here is the recipe

Note: This recipe is dedicated to my Uncle Nari, whose birthday falls on 24th April. I hope he enjoys this since he just loves Gujerati cuisine.


Ingredients: (for 6 pieces)

1/4 cup chickpea flour (besan/gramflour)
1/4-1/2 green chilli, chopped finely
1 inch ginger, chopped finely
Little oil to bind mixture
Salt to taste
3/4 cup buttermilk OR fresh milk with a little lemon juice
1 tsp mustard seeds (rai)
Pinch of asafoetida (hing)
1-1 1/2 tbsp plain flour (to bind)
Oil for frying
Curry leaves to garnish


METHOD:
1. Make a paste out of the chilli and the ginger by blending with a little water.
2. Add a little oil in it.
3. Mix together gramflour, ginger paste, salt and buttermilk. Cook in a saucepan till thick.
4. Heat oil and add mustard seeds. When seeds begin to pop, add in asafoetida.
5. Cool the mustard seeds and curry leaves, and add to batter.
6. Add the flour and mix well till mixture is thick.
7. Heat oil in a wok. When it is hot enough, put in the mixture teaspoon by teaspoon and deep fry till golden brown.
8. Remove from heat and serve hot with coconut chutney or masala tea. Even tomato ketchup is good! (That's what I did..)

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