Pakoris
Spicy Vegetable FrittersPakoris are similar to Japanese tempura. They are generally eaten with tea, but can also be served with drinks. I have specified potatoes in this recipe, but cauliflower florets, onion rings and peppers are equally good. A karhai is similar to a Chinese wok. It has a rounded base and is almost semicircular in shape. It is particularly good for deep-frying as it allows you to use a relatively small amount of oil to obtain a good depth in the pan to submerge foods. The Plain Tamarind Chutney is the perfect dip to serve with pakoris, though if you’re feeling lazy you could serve Chinese duck sauce, tomato ketchup, or a combination of soy sauce, white vinegar and grated fresh ginger with a dash of Tabasco.
Ingredients
for the batter
- 100 g 4oz chickpea flour (besan)
- 1 teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon bicarbonate of soda
- teaspoon freshly ground pepper
- teaspoon cayenne pepper optional
for the filling
- 3 medium potatoes peeled (or other vegetables, see above)
- vegetable oil for deep-frying
- salt and freshly ground black pepper
to serve
- Plain Tamarind Chutney
Instructions
- To make the batter, sift the chickpea flour into a bowl.
- Gradually mix in about 200ml (7fl oz) water until you have a fairly thick batter – thick enough to coat the vegetables.
- Add the other batter ingredients and mix well.
- Cut the potatoes into thin rounds, 1mm ( in) thick, and immerse them in a bowl of cold water.
- Pour sufficient oil into a wok, karhai or other deep-frying pan to give a 6–7.5cm (2½–3in) depth in the middle.
- Place over a low heat until hot, but not smoking.
- Take a few potato slices at a time, wipe them dry and dip them in the batter.
- Now drop them into the oil in a single layer.
- Fry slowly for 7–10 minutes on each side, until they are golden brown and cooked through.
- Remove with a slotted spoon and drain on kitchen paper.
- Sprinkle with salt and pepper and keep hot while cooking the rest of the pakoris in the same way.
- Serve the pakoris while they are crisp and hot, with the Plain Tamarind Chutney as a dip.