I made it last weekend for my hubby and son after they came back from their swimming classes (my son's actually!) . Now, this is one recipe where I find it hard to give measures, as I never measure for it! I have learnt it all by watching my mother and the rest is all estimates. But, I'll try to give rough measure here along with some guidelines so that you know what to expect.
1 1/2 cups Besan ( gram flour or chickpea flour)
salt to taste (3/4 -1 tsp)
1 tsp Ajwain seeds (sometimes wrongly called as thyme seeds, because of similarity in smell)
1/2 tsp Turmeric
1/2 tsp Amchur
chilli powder to taste (1/4 tsp- its hot for European standards)
1 tsp fennel seeds, whole or ground
2 tsp ground coriander seeds
1/4 tsp kala namak (black salt)
water to make a thick pasty batter
all washed and dried, added to batter just before deep frying:
Other options: spinach, washed and dried; onion, sliced; Paneer, long slices (delicious!)
(~ 500 ml) Oil, for deep frying (like sunflower or peanut)
- Mix all the ingredients for the batter to give a thick, pasty but flowing consistency. Whip it up a bit wit a whisk.
- Cut and pat dry the vegetables. Wash the potatoes to prevent from turning brown before pat drying
- Heat the oil in a large (3-5 liter) deep sauce pan with stable base. A wok is more suitable.
- Check if the oil is hot (can be tested by adding a small drop of the batter, which should come up, float and give out bubbles). If yes, continue with next step.
- add the vegetables to the batter, 6-8 pieces at a time, or as the space in the pan allows
- Add the pieces one after the other with a spoon to the hot oil to fry in the pan on (a little more than) medium heat.
- Turn them once with a skimmer. Depending on the temperature of the oil the time can vary. It should not turn brown too fast, or it will not be cooked peroperly inside. Too low temperatures would make it too oily
- Once done, put on two layers of kitchen roll on a plate to drain off the oil.
- Continue wit the next batch of pakoras
- Serve with chutneys or sauces.