John Myers
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Ingredients
For the gobi (cauliflower) pakoras:
- 400 g Cauliflower (prepared)
- 0,5 tsp each Salt, cumin, turmeric, paprika and garam masala
- 0,75 tsp each Curry and coriander
- 0,25 tsp Onion seeds
- 0,25 tsp Chili
- 1 tbsp Dried fenugreek leaves (optional)
- 1 tbsp Water
- 100 -110 g Chickpea flour
- 60 -70 ml Water
For the aloo (potato) pakoras:
- 400 g Potatoes (peeled)
- 2 -3 mittelgroße Onions
- 0,5 tsp each Turmeric, paprika; Cumin and coriander
- 0,75 tsp each Salt and onion seeds
- 1 tsp Garam Masala
- 1 tsp Chili
- 2 tbsp Chopped coriander (optional)
- 1 tbsp Water
- 100 -110 g Chickpea flour
- 50 ml Water
Also:
- Oil for deep-frying
- Chunky chat masala
Instructions
Preparation of the cauliflower:
- Rinse off the cauliflower, let it drain a little and cut into bite-sized pieces.
- Mix well with the spices and a tablespoon of water, let it steep a little. The bowl used should not be too small, as you have to mix thoroughly.
Prepare the potatoes and onions
- Peel the potatoes. It should be 400g of peeled potatoes.
- Depending on the size, halve or even quarter the potatoes lengthways and cut into 5mm thick slices.
- Peel the onions and quarter them lengthways. Then cut into 5mm thick slices (strips.
- Mix the potatoes and onions with the spices and a tablespoon of water and let them steep a little.
So it goes on:
- Now add 100g chickpea flour and 60 ml water to the cauliflower and mix the whole thing well. The dough should enclose the vegetables well and be neither too thin nor too sticky. Depending on the consistency, add water or chickpea flour.
- Since potatoes often draw a little more water, we initially only add 50 ml of water and 100 g of chickpea flour. Again, add water or chickpea flour until it fits.
- Pour 4-5 cm of oil into a wok pan and let it get hot on a good medium heat (setting 6.5-7 of 9). If a wooden stick starts bubbling as soon as you put it in the oil, it's hot enough.
- With a spoon, slide cauliflower florets or potato-onion mixture into the oil and bake for about 6-8 minutes until crispy brown, turning and stirring with the ladle again and again.
- When the pakoras are ready, lift them out of the oil with a ladle and drain on paper towels.
- If the pakoras are not spicy enough for you, you can season them with Chunky Chat Masala.
Annotation:
- Pakoras are one of the main snacks in India and are offered in many variations. Spices can be exchanged or added, according to your own taste. We also like to use fresh ginger or thyme seeds. Spinach pakoras with onions and ginger are also highly recommended. And if you like it spicy, you can also add finely chopped fresh chilies.
- Pakoras are usually eaten in the afternoon with Chai Indian Chai, especially when guests come. It is served with chutney (e.g. in Indian: Tamatar Chatni - tomato chutney or Imlee Chatni (tamarind chutney)) or yogurt, in modern times simply ketchup or another suitable sauce.
