Archive for Downsizer For an ethical approach to consumption
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tahir
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PakoraPakora is basically anything that is coated in a gram flour batter, also called bhajis in Indian restaurants. You can use pretty much anything; a wide variety of veg as well as fish or chicken.
Potato & pea pakora:
I use whatever veg are to hand but this is a classic combo.
1 large potato chopped/sliced
1 large onion sliced
A similar volume of shelled peas (fresh or frozen)
1 tsp coarsely ground coriander
2 tsp whole cumin seed
gram flour
water
Salt & chilli to taste (you can use dried or fresh, my favourite is quite coarsely chopped fresh, this means every now and then you get a huge chilli hit rather than an even heat level)
Optional:
Juice of 1/2 lemon or 1 tsp vinegar (any but malt) this zings it up a bit.
Put all the vegetables in a bowl, add the spices, seasoning and lemon juice, add enough gram flour to get a good coating on the veg and then add water, you want a fairly thick paste consistency so keep mixing (using hands is best to gauge consistency) until you're happy with it. There is no right consistency or veg/batter ratio. I use much less batter than my mum, but I know that many people use even more than her, you need to experiment to find a balance that you're happy with.
Once you're happy with the consistency start frying, you'll need at least 3 inches of oil, and make sure it's good and hot (not smoking hot) before you put them in. I usually do this with fingers/hands but if you're nervous of doing something like that over hot oil use 2 spoons. Size and shape are also to taste; the bigger you make them the lest crispy coating you'll have and the longer/slower you'll need to cook. Cook till golden.
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Minamoo
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Ooh my favourite pakora is made with paneer. Sooooooooooo yummy. 
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Jamanda
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Mmmm. The potato and wild garlic ones at the foody weekend were fantastic!
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mousjoos
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It does sound extremely good
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