Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: skronk on June 01, 2012, 12:12 PM
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Hi all,
A quick pic of my veg pakora.
Very simple recipe..only 8 ingredients
PAKORA RECIPE
120 g Gram Flour
10 g Self Raising Flour
200 g Onion cut fine....I use small processor. (not Spanish...too juicy)
1 teaspoon Salt
1 teaspoon Coriander seeds (roughly ground)
1 teaspoon Cumin seed (roughly ground)
Half teaspoon chilli powder
1 tablespoon finely chopped fresh coriander
Mix together with water to a thick paste and deep fry in veg. Oil for 6-8 minutes.
(http://i224.photobucket.com/albums/dd94/sojamekio/SDC10875.jpg)
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what indian restaurant or takeaway would you base your pakora on?
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Looking good Skronk :)
What veggies did you use?
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what indian restaurant or takeaway would you base your pakora on?
Hi Gazman,
Got this recipe many years ago from a chef in a curry house in Paisley. I think the building is now re-developed !
The chefs comment to me was something like..
" There is nothing to pakora. Do not add any veg to this recipe. This is simple, cheap to make, and a mega money maker. Any chef who tells you there are 12 - 15 ingredients to this is having a laugh. This is Glasgow pakora" I believed him and the taste has always suited me/my family/friends
Do give it a try.
The pakora benefits from resting for a few hours..though you can, of course, eat immediately (we often leave overnight in container in fridge) and re-heat in oven at 200 deg for 10 mins or so. Wife thinks this is healthy option :-\ Needless to say they can also be re-fried in oil.
They will come out crisp at the edges and soft inside.
Go on....you know you want to. :) :) :) :)
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Welcome skronk
They look great and nice and lightly done. ;)
I'm a fan of Pakoras and make Cauliflower and Button Mushroom, quite often.
Have you tried Mars Bars with your batter mix recipe? ;D
My Geordie version/recipe I would replace the onion with G&G paste and add a bit Rice flour
instead of SR, adding a little Kasoori Methi and Mixed powder.
Thanks for sharing ;)
cheers Chewy
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Hi Chewytikka,
Believe it or not, my most hated food in the world is...................GARLIC :'(. The smell just turns my stomach.
I have been at dinner parties where I have had to refuse to eat chicken Kiev !
Although I do add to curries, I always cut down on the garlic.
I have, believe it or not, been physically sick smelling garlic.
Unfortunately my wife of 38 years likes it so you may imagine it does cause some problems if she has been out with friends, had a g****c meal then rolls round in the bed to face me. What a thought !
I'm afraid you G&G is not for me !............ :'(
Regards
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gona give um a try skronk thank for sharing.
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gona give um a try skronk thank for sharing.
If you like coriander/cumin flavour....used heaped teaspoons......yum yum.
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They DO look good.
I'll be trying these for sure. 8) Thanks for posting Skronk.
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What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.
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What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.
Hi Natterjak,
Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder
Mix well together. This is your dipping sauce.
My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.
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Welcome skronk
They look great and nice and lightly done. ;)
I'm a fan of Pakoras and make Cauliflower and Button Mushroom, quite often.
Have you tried Mars Bars with your batter mix recipe? ;D
My Geordie version/recipe I would replace the onion with G&G paste and add a bit Rice flour
instead of SR, adding a little Kasoori Methi and Mixed powder.
Thanks for sharing ;)
cheers Chewy
Hi Chewy,
How much G&G, Quasori Methi & mix powder please?
Could you also post your recipe please?
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What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.
Hi Natterjak,
Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder
Mix well together. This is your dipping sauce.
My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.
Thanks skonk :) might try these as they seem easy to make and even without a deep fat fryer it seems they will only need a small pan of oil if you cook them in batches. Getting the temperature right might be an art though
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What kind of dipping sauce would pakora normally be served with? Last time I had them it was with a tangy sweet red sauce but not sure if that's the norm or just one restaurant's interpretation. It's not a starter I usually order.
Hi Natterjak,
Good squeeze tomato ketchup
2 tbsp water
Splash lemon juice
Half tsp dried mint
Salt to taste
Pinch chilli powder
Mix well together. This is your dipping sauce.
My wife adds tbsp yoghurt to the mix. It's good both ways. Enjoy.
Thanks skonk :) might try these as they seem easy to make and even without a deep fat fryer it seems they will only need a small pan of oil if you cook them in batches. Getting the temperature right might be an art though
I use a 240cm wok from Asda. Real cheapo. It's easier to control dropping the pakora into the oil. I have a deep fat frier but prefer to use the wok. I have it so the oil is 50mm from the top and put it in a large gas ring until a small drop of pakora I have dropped in justs starts to fry then transfer to smallest ring on cooker. I turn them 3 or 4 times during cooking with the sharp end of a steak knife.
The best way to describe temperature would equate to a small simmer.
They should take about 7 minutes. You will get about 20-24 from this mix. Fry in 2 batches.
Remember to use heaped teaspoons of coriander/cumin to enhance the flavour ?
If you like them prepare to buy 1 size larger trousers ;D
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Haha... Well I've never really experimented with deep frying as a cooking method but I'm finding more and more reasons why I should give it a try - pakoras and bhajis included! Do you dispose of the oil after cooking one batch of pakoras or store and reuse? Of so, how many times can you reuse the oil?
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Haha... Well I've never really experimented with deep frying as a cooking method but I'm finding more and more reasons why I should give it a try - pakoras and bhajis included! Do you dispose of the oil after cooking one batch of pakoras or store and reuse? Of so, how many times can you reuse the oil?
I use about 2 -3 ltrs to fill the wok.
When finished cooking I strain the oil into an empty oil bottls called "pakora oil" and re-use as required.
Your cooking oil will diminish as you cook and will require occassional top up.
Replace when you think necessary......but lasts quite a while.
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Pakora Sauce - Glasgow Style
Pakora Sauce
Ingredients
?250ml Natural Yoghurt
?salt to taste
?5g red chilli powder
?15g ready-made mint sauce
?100g tomato ketchup
Method
Pour the yoghurt into a large bowl, add the salt and mix.
Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
Refrigerate and serve chilled.
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Pakora Sauce
Ingredients
?250ml Natural Yoghurt
?salt to taste
?5g red chilli powder
?15g ready-made mint sauce
?100g tomato ketchup
Normally, I guess what the ? mean
This time I'm lost
Sorry, Gary would you fill the blanks?
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250ml natural yogurt
salt to taste
5 grams red chilli powder
15 grams colemans ready made mint sauce
100 grams heinz tomato ketchup
Pour the yoghurt into a large bowl, add the salt and mix.
Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
Refrigerate and serve chilled.
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Excellent recipe Skronk. We had a few mates round yesterday and I made a batch of these. I added a bit of finely chopped red and green pepper, just coz I had some left over. 10/10 was the general opinion. Nice dipping sauce too. I added a bit of yogurt to it as you and Gazman suggested.
I'm thinking pakoras are more a Glaswegian thing. My mate is Glaswegian and always "goes on" about them, wheresas I would normally "go on" about onion bhajis.
I think i prefer the pakoras. Never had them before, but I'll deffo be having them again. 8)
Thanks for posting :)
(http://img.photobucket.com/albums/v625/mickey-t/002-6.jpg)
(http://img.photobucket.com/albums/v625/mickey-t/001-5.jpg)
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Hi Mick,
They are looking good. Sauce too.
Glad you enjoyed. So simple are they not ?
Remember to increase coriander/cumin if you like the taste.
Cheers
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Can't believe how easy they were mate.
I followed your advice and added heaped tsps of cumin/coriander seeds. I just ground them up in the mortar and pestle.
I also followed Chewy's advice and added some G/G mix and a bit of mixed powder.
I was blown away by how tasty they were....so was everyone else. 8)
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Can't believe how easy they were mate.
I was blown away by how tasty they were....so was everyone else. 8)
Better start ordering bigger trousers !!!!!!!!!!!
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Top button is opened, belt is a notch looser already. :P