The chai and pakora combination is a must for the Indians. We love devouring pakoras with chai in the evenings or when it's raining. Meeting a friend on the street or having unexpected guests at home,chai pakora always comes to our rescue.
Pakoras are crispy fritters made with vegetables, gram.flour with a mix of spices and herbs. It is also known as 'pikora' or 'pakura' and is a popular snack in India. You will find a variety of Indian pakoras. Some of the popular pakoras include onion pakoras, vegetable pakoras, cauliflower pakoras, cabbage pakoras, sweet corn pakoras and chicken pakoras.
Do you know, you can buy vegetable pakoras online in the USA. Just order in from Bricklane Curry House websites and get it home delivered in New York and New Jersey, hot and ready to be savored with hot chai or coffee.
RECIPE FOR VEGETABLE PAKORA:
Wash the veggies thoroughly.
Take a cup of shredded cabbage, 1 medium sized onion sliced, half cup capsicum chopped, one medium size carrot chopped, 4-5 french beans cut into small juliennes. Make sure to remove the beans inside the french beans as it might burst while frying.
Vegetables like cauliflower, broccoli, okra, potatoes, sweet potatoes, brinjal, etc. can also be used. Just make sure they are all evenly cut & sliced.
Add chopped coriander, spinach, cumin or mint leaves for a great aroma. Also add in 1-2chopped green chillies, a tsp of crushed ginger- garlic paste, a pinch of garam masala powder and salt to taste. Mix all the veggies together and squeeze them a bit to release all the moisture. When it's mixed well together,cover and keep aside for about 10 mins. Then add half a cup of gram flour or besan, half a tsp of ajwain, one fourth cup of rice flour or 2-3 tbsp of cornstarch into the vegetable mixture. Mix everything well and form a dough. Sprinkle some water if the dough is dry.
Ready to fry:
Heat enough oil to deep fry in a deep vessel. Take small portions of the dough and slightly flatten them into one and a half inch portions. Do not shape them into patties. Drop the dough in hot oil one by one and fry them evenly. Do not drop the dough in lumps or you will end up with lumpy, undercooked, soft paloras. Do not disturb the dough after dropping into the oil for 1-2mins, then gently stir and fry them. Fry the pakoras until they are light golden brown in color and keep them in a steel plate with lined tissue paper to drain the excess oil. Make sure that the oil is not smoking hot or it might burn the paloras. Serve hot.
To make perfect crispy vegetable pakoras, try not to add too much water into the dough as the vegetables tend to release moisture. Fry the vegetable pakoras on medium flame until they are crispy. Too much low flame will make the pakoras soak up more oil and too much high flame will turn the pakoras brown, leaving them undercooked in the center. Always taste the gram flour before using it as it has very poor shelf life.
You can enjoy the pakoras with a hot cup of masala chai or serve it with some homemade chutneys and dips.
Now that it's autumn, how about enjoying some crispy vegetable pakoras with your evening tea? Follow the recipe and enjoy the crunchy snack with your loved ones or if you are really lazy this evening order vegetable pakoras online from BLCH websites.