Pakora Batter
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 949
- Total Fat
- 75 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 25 mg
- Sodium
- 1141 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 949
- Total Fat
- 75 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 25 mg
- Sodium
- 1141 mg
Ingredients
Batter:
Chard and Kale Pakoras:
Paneer Pakoras:
Potato Pakoras:
Shrimp Pakoras:
Mint Chutney:
Directions
Special equipment:
a deep-fry thermometer- For the batter: Heat the oil in a large deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. (When frying the pakoras, bring the oil back to 350 degrees F between batches.)
- Meanwhile, stir together the besan, cilantro, rice flour, fenugreek, ginger-garlic paste, jalapeño paste, chaat masala, garam masala, turmeric, chile powder and salt to taste in a large bowl. Stir in enough water, 1/2 to 3/4 cup, to make a batter that’s a little thicker than pancake batter.
- For the chard and kale pakoras: Drop individual chard leaves into the batter to coat, then add to the hot oil. Fry until golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels and sprinkle with chaat masala. Repeat with the kale leaves.
- For the paneer pakoras: Spread about 1/2 teaspoon of the Mint Chutney on 1 paneer square, then top with another paneer square to make a “sandwich.” Repeat with the remaining paneer and chutney. Drop the “sandwiches” into the batter to coat, then add to the hot oil. Fry until golden brown, 4 to 5 minutes. Transfer to a plate lined with paper towels and sprinkle with chaat masala.
- For the potato pakoras: Drop the potato rounds into the batter to coat, then add to the hot oil. Fry until golden brown, 4 to 5 minutes. Transfer to a plate lined with paper towels and sprinkle with chaat masala.
- For the shrimp pakoras: Drop the shrimp into the batter to coat, then add to the hot oil. Fry until golden brown, 4 to 5 minutes. Transfer to a plate lined with paper towels and sprinkle with chaat masala.
Mint Chutney:
- Add the cilantro, mint, mango, lime juice, chiles and ginger to a blender and process to a fine paste. Season with salt.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.
