Author Topic: Glasgow chilli pakora  (Read 2655 times)

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Offline bigboaby1

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Offline haldi

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Re: Glasgow chilli pakora
« Reply #1 on: June 16, 2013, 08:57 AM »
thanks for posting this
is this how it's done at the takeaway you work in?
I make lots of things like this
pakora bhajees samosas
out of interest why do you use bottled garlic and ginger?
I've used them myself from time to time but ended up chucking them away, because they got a bit old

I tried using the frozen garlic ginger too
That stuff is no good for frying, you get a totally different result from using fresh
The frozen ginger just sticks to the bottom of the pan


Offline chewytikka

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Re: Glasgow chilli pakora
« Reply #2 on: June 16, 2013, 09:17 PM »

BB1
Whats all the liquid added before you start with the flour @ 2.05
Obviously your not watching your Chef close enough. :D

The correct way to do any Bhaji or Pakora batter is to add liquid to the dry mix or
like your example, you end up chasing it and using far too much flour, which effects the final result.

Just a basic cooking error .
Try doing it adding the water last, a bit at a time, you'll end up with better Pakoras.

ChewyTikka
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 

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