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Pakora

May/June 2008

We recently discovered the wonders of making our own pakoras (the batter, similar to the one used to make farinata, is made with chickpea flour). Our favourites are onion, green chillies and eggplant. Zucchini works quite well too. Serve them with sweet chutney or puliyinji.

pakora - May 2008

Pakora are equally delicious with chole (aka chenna masala, chickpea curry), sweet mango chutney, yoghurt and coriander leaf.

pakora - June 2008

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besan - May 2008
eggplants - May 2008
pakora - May 2008pakora - May 2008
pakora - May 2008

Heat oil in wok. Dip the tip of a wooden spoon handle into the oil; the oil is hot enough to fry the pakora when the handle tip bubbles furiously.

pakora - May 2008

pakora - May 2008

pakora - May 2008

Green chillies are quite hot and are better (in our opinion, anyway) if they are cut up into smaller pieces. But they look beautiful whole....

pakora - May 2008

Banana pakoras are phenomenal. The banana becomes a little caramelized. Banana pakoras are particularly good if there are a few chopped green chillies in the pakora batter.

pakora - June 2008pakora - June 2008
pakora - June 2008

pakora - June 2008

pakora with sweet mango chutney and chole garnished with yoghurt and coriander leaf (cilantro)

pakora - June 2008

If there's batter left over, use it to make aloo chops (potato patties). In fact, it's a good idea to make extra batter just so you can!



to blog from OUR kitchen: breakfast treat: pakora and chole (WHB#141: green chili) << includes recipe for pakora ~ another breakfast treat: aloo chops << includes recipe ~ puliyinji is a new staple (WHB) << includes recipe ~ samosas and chole << includes recipes



Green Chillies

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green chillies - May 2008



pakora - May 2008

pakora - June 2008





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