Serves 1
Directions
- 1Take one and a half cup of besan (gram flour) and add water to it to make a thick solution.
- 2Beat the batter vigorously until it becomes light and floats in water, indicating air has been incorporated.
- 3Dry roast coriander seeds and cumin seeds.
- 4Grind the roasted coriander and cumin seeds.
- 5Add one spoon of the ground coriander-cumin mixture and half a teaspoon of salt to the batter and mix well.
- 6Add half a cup of water to the batter to reach a consistency similar to pancake batter.
- 7Fry the pakoras until they are golden brown, ensuring they are not burned.
- 8Turn the pakoras to cook evenly on all sides.
- 9Once fried, the pakoras can be placed in the freezer for future use.
Ingredients
- 1.5 cup besan (gram flour)
- 0.5 cup water
- 4 spoons coriander seeds
- 0.5 tsp cumin seeds
- 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.
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