Hate them or love them this is my spiced take on
this seasonal vegetable. Crispy, salty and spicy these pakoras really do the
trick.
Ingredients - Makes 10 pakoras:
·
10 uncooked sprouts
·
4-5 tbsp gram flour
·
1 tsp fine sea salt
·
1 tsp chilli powder (hot)
·
1 tsp turmeric powder
·
1 tsp asafoetida
·
1 tsp ground cumin
·
1 tsp ajwain seeds
·
750ml-1lt sunflower oil
Method
1. Remove
the outer leaves from the spouts, half and finely slice
2. Transfer
to a large bowl and add all the spices and gram flour to the sprouts and mix
well
3. Then
add the water a little at a time to the bowl and mix to form a batter (tip: Use
hands for this. The mixture should not be very wet, just enough so that when
formed into a small ball shape the shredded sprouts hold together and do not
fall apart. More gram flour maybe required if mixture becomes too wet)
4. Using
your hands form small balls of the sprout mixture and drop gently into a deep
fat fryer set at 180 centigrade or into a large wok/saucepan filled with enough
oil to deep fry (tip: use instant read
probe style thermometer to check oil is at the right temperature to fry)
5. Fry
a few at a time and don’t overcrowd the pan as this will cause the temperature
of the oil to drop, resulting in a pakora that is not crispy and a bit oily!
6. Remove
pakoras when golden and place onto a baking tray lined with kitchen roll to
drain excess oil.
7. Serve
immediately!
This recipe can be doubled easily to make more. Please have a go and post your pakoras,
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