In Praise of Pakora

22 April 2021

The anniversaries are coming thick and fast here at Knidos Cookery Club and to celebrate our 150th post we’re bringing you a hassle-free recipe for pakora, a spicy fritter from the Indian subcontinent, that can be prepared in under 30 minutes.

Pakora are a great snack that you can eat at any time of the day and are easy to make – just coat vegetable or paneer cheese slices with a spiced chickpea flour batter and then deep-fry them. For a more user friendly and healthier take on this street food classic, you can bake them in the oven as we did with this batch.

We’ve used cauliflower to make pakora this time round, but you can use onion, carrot, potato, peppers, mushrooms or combinations of more or less any vegetable you have handy. Paneer cheese (or halloumi) also works well with this versatile batter. We like to serve the pakora straight from the oven with a yogurt-based cucumber raita to dip them into.

Ingredients (makes enough for 3-4 people)

  • 100 g chickpea flour (also known as gram or besan)
  • 100 ml water
  • 250 g cauliflower broken into florets
  • One teaspoon each of: chia seeds, cumin seeds, turmeric, ginger, chilli powder, black pepper

Method

  • Heat the oven to 200 c. Put the chickpea flour in a large bowl and add the seeds and spices. Slowly add the water and mix to form a batter that is neither too dry nor too runny. Stir in the cauliflower florets and coat thoroughly.
  • Place the individual florets on a baking tray and cook in the top half of the oven for 20 minutes or so – keep an eye on them and if they start to char a bit then they are ready.
  • Serve them straight away with a raita sauce made from yogurt, cucumber and mint.

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