Traditional Pakora

Serves 1
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Directions

  1. 1Take one and a half cup of besan (gram flour) and add water to it to make a thick solution.
  2. 2Take one and a half cup of besan (gram flour) and add water to it to make a thick solution.
  3. 3Take one and a half cup of besan (gram flour) and add water to it to make a thick solution.
  4. 4Beat the batter vigorously until it becomes light and floats in water, indicating air has been incorporated.
  5. 5Beat the batter vigorously until it becomes light and floats in water, indicating air has been incorporated.
  6. 6Beat the batter vigorously until it becomes light and floats in water, indicating air has been incorporated.
  7. 7Dry roast coriander seeds and cumin seeds.
  8. 8Dry roast coriander seeds and cumin seeds.
  9. 9Dry roast coriander seeds and cumin seeds.
  10. 10Grind the roasted coriander and cumin seeds.
  11. 11Grind the roasted coriander and cumin seeds.
  12. 12Grind the roasted coriander and cumin seeds.
  13. 13Add one spoon of the ground coriander-cumin mixture and half a teaspoon of salt to the batter and mix well.
  14. 14Add one spoon of the ground coriander-cumin mixture and half a teaspoon of salt to the batter and mix well.
  15. 15Add one spoon of the ground coriander-cumin mixture and half a teaspoon of salt to the batter and mix well.
  16. 16Add half a cup of water to the batter to reach a consistency similar to pancake batter.
  17. 17Add half a cup of water to the batter to reach a consistency similar to pancake batter.
  18. 18Add half a cup of water to the batter to reach a consistency similar to pancake batter.
  19. 19Fry the pakoras until they are golden brown, ensuring they are not burned.
  20. 20Fry the pakoras until they are golden brown, ensuring they are not burned.
  21. 21Fry the pakoras until they are golden brown, ensuring they are not burned.
  22. 22Turn the pakoras to cook evenly on all sides.
  23. 23Turn the pakoras to cook evenly on all sides.
  24. 24Turn the pakoras to cook evenly on all sides.
  25. 25Once fried, the pakoras can be placed in the freezer for future use.
  26. 26Once fried, the pakoras can be placed in the freezer for future use.
  27. 27Once fried, the pakoras can be placed in the freezer for future use.

Ingredients

  • 1.5 cup besan (gram flour)
  • 1.5 cup besan (gram flour)
  • 1.5 cup besan (gram flour)
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 4 spoons coriander seeds
  • 4 spoons coriander seeds
  • 4 spoons coriander seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt

Equipment

mortar

Tips

  • Beat the batter thoroughly to incorporate air, making it self-rising without baking soda or powder.
  • Dry roast coriander and cumin seeds before grinding for enhanced flavor.
  • Prepare pakoras in advance and freeze them for later use in dishes like kadhi pakora curry.