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__Fritters |
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Print this Recipe (Pakorae or Bhajiae) Called pakoras (pronounced pakauradha) in the north or bhajias in the south and west, these are special batter-fried finger foods. Whether they are slices of vegetables, paneer cheese, chicken, lamb, or fish cloaked in a thin, crispy, spiced chickpea flour batter, or uneven balls of diced vegetables mixed with chickpea flour, pakoras are a unifying culinary phenomenon in India. Served with anyone or an array of puréed green, yogurt-based, or sonth (sweet and sour tamarind) chutneys, ideally all pakoras are meant to be eaten hot and crisp out of the wok, because most of them become soggy as they cool. The soggy ones, however, have their own following, especially in packed "on-the-go" meals--where the extra moisture can be soaked up when rolled in chapatis (whole-wheat griddle breads) or paranthas (griddle-fried breads), in pita pockets, in sandwiches, or when simply served over a bed of rice. The cornerstone of all pakoras is chickpea flour, or besan as it is called in India. Chickpea flour is heavy and tends to compress under its own weight in a container, so it is crucial to sift it. Sifting gets rid of any lumps and incorporates air into the flour, for a smooth batter. Make a test pakora first and adjust the batter accordingly, adding more chickpea flour or water, as needed. A thick batter will result in heavy and doughy pakoras; a thin batter will coat the vegetables poorly, forming a broken shell around them. Also, slap the batter-coated vegetables lightly along the sides of the bowl to remove all the excess batter before frying. Sometimes pakoras are double-fried--if the pieces are large or dense or if they're not being served right away. For making in advance, all pakoras can be lightly fried, allowed to cool then refrigerated in an air-tight container or zip-closure bags about 5 days, or frozen up to 2 months. To reheat, bring them to room temperature and refry in hot oil. (Cold, refrigerated pakoras will immediately bring down the oil temperature and consequently make the pakoras absorb extra oil, so bringing them to room temperature is important.) Most recipes start with the basic batter and then are built upon to create different taste variations. FOR FRYING, REFER TO: __Frying Fritters ..........Click the Edit tab and select this entry to learn more. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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