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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: sp on November 04, 2014, 09:02 PM

Title: Pakoras
Post by: sp on November 04, 2014, 09:02 PM
Pakora – Chicken
•   Chicken Fillets
•   Garlic & Ginger Paste
•   Red Food Colouring
•   Salt
•   Gram Flour
•   Water
Slice the chicken fillets into strips, add garlic & ginger paste, red food colouring, salt, gram flour and water to make a medium-consistency paste.  Fry in deep fat fryer at 190c.  If cooking ahead of schedule, lightly pre-fry then final fry before serving.

Pakora – Vegetable
•   Onions
•   Salt
•   Peas
•   Potatoes
•   Red Chilli Powder
•   Cumin Seeds
•   Gram Flour
•   Water
Medium dice onions.  Wash and small dice unpeeled potatoes then add salt, cumin seeds, peas, and chilli powder.  Mix thoroughly, then add gram flour.  Mix, adding water as required to make a medium-consistency paste.   Keep some more gram flour handy in case mixture gets too watery with the salt on the onions drawing the moisture out of the onions, thicken with more gram flour if necessary to keep paste at the right consistency.  Fry in deep fat fryer at 190c.  If cooking ahead of schedule, lightly pre-fry then final fry before serving.

Pakora – King Prawn
•   Gram flour
•   Yellow Food Colouring (powdered)
•   water
Make paste, cover prawns in it apart from tail, fry, serve with salad, lemon and mint sauce (yoghurt, green food colouring and mint)