Vijs Buttermilk Pakoras Recipes

PAKORAS

Steps:

• Combine flour and baking soda.
• Add cold water slowly.
• Stir until moistened.
• Add rest of ingredients but don't over-mix.
• Drop by tablespoonfuls into hot oil.
• Fry until both sides are golden brown.
• Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

PAKORA FOR PUNJABI KADHI

Steps:

• Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
• Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
• Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
• Place the pakoras in the Punjabi Kadi.

VIJ'S BUTTERMILK PAKORAS

Steps:

• Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
• Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
• In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
• Make sure everything is well combined and that there are no lumps of chickpea flour left.
• Now add the cauliflower, potatoes and the red onion.
• It should be all sticking together.
• To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
• If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
• Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
• Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
• Drain on paper towels.