How to Make Indian Pakoras Asian Cooking Recipe Cuisine

India Pakoras

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 2/3 cups chickpea flour

salt (preferably kosher or sea)

1 tsp vegetable oil 

4 cups oil for deep frying

2 jalapenos

1/2 cup fresh mint sprigs

1 cup yogurt

1/2 tsp ground cumin

2 lbs vegetables (potatoes, cauliflower, broccoli, eggplant, zucchini)

a few uncooked shrimp, peeled and deveined (optional)


Directions:

Combine chickpea flour with a few pinches salt. Add 1 tsp vegetable oil to 1 cup lukewarm water and whisk mixture into chickpea flour until it forms a thick batter. Set aside.

Rinse jalapenos, discard stem, remove seeds and ribs for less heat, and chop. Rinse mint, shake dry and chop. Puree yogurt, mint and chilies in a blender. Season dip to taste with salt and cumin.

Peel or rinse vegetables and cut into bite-size chunks (slice potatoes to 1/4-inch thick) Rinse shrimp and pat dry.

Set over to 170F and warm a large platter inside. Heat the 4 cups oil in a high-sided pot, to 350F - 375F.


Gradually dip vegetables (and shrimp) in the batter to coat (if too thick, whisk in more lukewarm water). Deep-fry pieces in hot oil for about 4 minutes, until golden. Remove with a slotted metal utensil, drain on oven-warmed platter and then keep warm in the over until remaining vegetables are fried. Serve with yogurt dip.


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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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