Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: Curry King on December 09, 2005, 09:45 AM
-
Pakoras
Ingredients:
6 mushrooms, Cauliflower florets and 2 Onions
2 cloves garlic, crushed
8 oz (225g) gram flour
? tsp chilli powder
1 tsp turmeric
1/2 teaspoon ground coriander
1 tsp baking powder
? tsp asafoetida
1 tsp salt
? tsp of each of the following fennel seeds and cumin seeds, (Ground up coarsely)
2oz (50g) Coriander
Method:
Sieve the gram flour into a bowl and then add all the veggies diced up nice and small (? inch max.)
mix in all the remaining ingredients and stir the whole lot until evenly coated.
Now GENTLY add water until the mixture is just too stiff to drip off a spoon. Remember to get the whole lot blended evenly before adding more water. If you do over do it with the water just add a bit more gram flour.
Heat oil in a wok.
Using 2 teaspoons scoop blobs of the mixture into the hot oil. Initially it sticks to the bottom so try and get 9 or 10 blobs in then give the wok a gentle shake and the pakoras will float to the surface. Continue cooking for about 5 mins. Don't rush them or the outside will be cooked and the inside still too doughy. This can also happen if the blobs are to big or the fat is too hot. Have a play and you'll soon get the right combination.
Ideally you should cook these just before eating as they don't keep too well and certainly not over night.
Dipping Sauce:
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup
-
Thanks CK - I like the idea of asafoetida in the pakoras. Never tried that before - it might add that elusive taste I'm after.
Can you tell me the source of this recipe ?
-
I can't remember the exact source to be honest a few have been posted on here in various threads I think I got most of it from Curry Queen I know she posted the dip. I made these at the weekend and thought blimey thats a lot when i finished but the whole lot were scoffed in minutes ;D
-
Excellent recipe, I've never made Pakoras before (tbh i'm new to all this cooking curry lark - an old hand at eating it :D) but that recipe is spot on - almost exactly like both my local indian restaurants
Not sure about the yoghurt sauce but that's probably because they don't seem to make it that way here, one of the restaurants (the "Al' Bhar" in Elgin) uses the tomato sauce/mint sauce/chilli powder/lemon juice one without yoghurt but I can't work out what the other uses (the "Qismat" in Elgin), its like a thin red sauce with bits of onion or tomato in it im not sure
Are there any other variations on pakora dipping sauce besides these two?
-
I got some of the mystery sauce last night from Qismat... here's my best attempt at duplicating it (its basically spiced onions, thanks to the poster of the original recipe):
1x large onion
1x teaspoon of salt
1x tablespoon of hot chilli powder (adjust to suit taste - i like 'em spicy)
1x tablespoon of mint sauce
6x tablespoons of tomato sauce
Red food colouring
dash of lemon juice
Peel and very finely chop/dice the onion, place in a bowl, add the salt, chilli powder, mint sauce, tomato sauce and lemon juice
Mix well (a hand blender is good for chopping the onions up even finer), add food colouring to give it that glow in the dark vivid bright red colour ;D
Dilute mixture with water to suit
-
That sounds good, Curry King. But could you give a ballpark figure of the amount of cauliflower you used? Thanks.
-Mary
-
It's hard to say I just chopped and added enough until it looked "right" probably about half a regular sized cauliflower.
-
That's close enough. Thanks!
-Mary
-
Hi Curry King,
Thank's for sharing your recipe Curry King :)
I'll try it out sometime and let you know how I got on.
-
Hi Curry King,
I cant wait to cook the Pakora tonight but can you advise on the amount of oil in the pan and the type you use too and how hot is the oil
Thanks for yet more inspiration
Panpot
-
I cooked them in a wok with a large amount of oil, its hard to say eactly how much as depends on the size of your pan\wok. You should have enough in there so that your pakoras can float around in it easily. As for heat you want it very hot, chuck in a small piece of bread and if its hot enough it should go brown straight away. I use cheap as you can get veg oil.
-
Thanks Curry King,
I made them and they were great infact being out here in France and being able to make Pakora as a Glaswegian I am now complete, I even found Gram flour in Carrefour
Thanks again
Panpot
-
Are there any other variations on pakora dipping sauce besides these two?
Pakora Sauce
Tomato Sauce ------------------ 8 tablespoons
Onion -------------------2 tablespoons (finely chopped)
Fresh Tomatoes -----------------2 tablespoons (finely chopped)
Chilli Powder ---------------------1/2 teaspoon
Salt ---------------------------------1/2 teaspoon
Sugar -------------------------------pinch
Green Chilli ------------------------ 1 finely chopped(to taste)
Water -------------------------------4 tablespoons
Mix all the ingredients together, at least an hour before serving
Personal method is to put everything in food processor and zap to get desired consistency
-
Pakoras
Ingredients:
6 mushrooms, Cauliflower florets and 2 Onions
2 cloves garlic, crushed
8 oz (225g) gram flour
? tsp chilli powder
1 tsp turmeric
1/2 teaspoon ground coriander
1 tsp baking powder
? tsp asafoetida
1 tsp salt
? tsp of each of the following fennel seeds and cumin seeds, (Ground up coarsely)
2oz (50g) Coriander
Method:
Sieve the gram flour into a bowl and then add all the veggies diced up nice and small (? inch max.)
mix in all the remaining ingredients and stir the whole lot until evenly coated.
Now GENTLY add water until the mixture is just too stiff to drip off a spoon. Remember to get the whole lot blended evenly before adding more water. If you do over do it with the water just add a bit more gram flour.
Heat oil in a wok.
Using 2 teaspoons scoop blobs of the mixture into the hot oil. Initially it sticks to the bottom so try and get 9 or 10 blobs in then give the wok a gentle shake and the pakoras will float to the surface. Continue cooking for about 5 mins. Don't rush them or the outside will be cooked and the inside still too doughy. This can also happen if the blobs are to big or the fat is too hot. Have a play and you'll soon get the right combination.
Ideally you should cook these just before eating as they don't keep too well and certainly not over night.
Dipping Sauce:
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup
At Last!!!!! A Pakora recipe that the wife says is just like home and praised it no end. (With her being a Glasgow girl that is praise from Ceaser indeed!) and the dipping sauce was brilliant.
Thanks a lot!
Griff191
;D ;D ;D ;D
-
Thanks for the recipe C.K. looks just the biz and can't wait to try it. Paul
-
Pakora Dipping Sauce..
Being from Glasgow it is quite noticeable the difference in curry tastes around the UK, but that is for another post.
With regards to pakora dipping sauce and in particular the red ones with onion and tomato ketchup. I always found that the sauces i made with rather bitter and not as tasty as the local BIR, however a friend of mine was working as a delivery driver and told me the secret to getting the sauce sweet and smooth....BOILED ONIONS...
Trust me boiled onions with the usual ingreients ketchup, mint sauce, chilli etc, blitzed..result= bring on the pakora.... Give it a try you wont be disappointed.
Now all I need is a recipe for that good old Scottish favouraite Chicken Pakora.....
-
Well can I just tell you I have just made the Pakora and it was fcukin delightful (excuse my french), I have been tasting the delights of Indian cuisine for the last 20 years and this is the best pakora I have ever had that resembles BIR, I know it's only the starter but hey you gotta start somewhere, incidentally I used the sauce from the Jeera without the sugar and I liquidised everything,as they say here in America it was awesome ;D
Now back to finishing of my base sauce courtesy of Jasper.
Regards D/B
-
Hi Zzikester,
I am also a Glaswegian who loves our city's Birs but also this amazing site. Thanks for the tip with the Pakora Sauce,I will be on it tommorrow night.
I wondered if you had any twists on the pakora recipe itself to perfectly duplicate what we find in Glasgow?
Cheers Panpot
-
This is my favourite Veg Pakora Recipe and also definately one of the top 5 BIR replicas I've tried on this site (any dish). To get the 'glasgow' effect, I use 2 onions finely chopped and a large potatoe grated. I omit the mushrooms and cauliflower, but I follow the rest as is.
-
Thanks Jeera,I'm on the case
-
Why are there question marks (?) against some of the ingredients and what do they mean?
Regards
Dionne (A Newbie on the site ) :-\
-
It's an annoying problem with the forum that happened with a previous upgrade.....the upgrade no longer recognised vulgar fractions...see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1829.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1829.0)
If you are interested in a specific recipe (like this one) ask the question (excuse the pun!) and hopefully the originator can help clarify. Generally, the ? can be replaced by a 0.5 (or similar fraction).
Curry King (the originator of this particular recipe) can help with this one as he is still around from time to time....
-
Thanks Curry King,
I made them and they were great infact being out here in France and being able to make Pakora as a Glaswegian I am now complete, I even found Gram flour in Carrefour
Thanks again
Quick Quote.
Making the pakora mix, you can mix up just the spices and gram flour without the veg being added, that will allow you to make individual veg pakora if you wish, thats the way i do it.
Adding chopped onions to the last of the mix with some par boiled potatoes cut into small cubes.
Incase guests don`t like mixed veg pakora?
Good recipe though...
Panpot
-
I have the same problem.
What are the missing ? in the Ingredients?
I would love to try this recipe,but really need the correct measurements.
Any help would be greatly welcome
-
substitute the ? with 0.5
-
Cheers stephen.
I tried these tonight and they were flipping fantastic.
And that sauce....*dribble*
-
try my sauce as an alternative one day, regional variations and all that, see if you like it... :)