Some infos about the pakora
Pakoras are typical Indian snacks or appetizers. They are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper. They are also occasionally prepared with bread, buckwheat, groundnut, fish, or chicken. They are dipped in a batter made from gram flour and then deep-fried. The most popular varieties include pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations include paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bajji. A variation of pakora made from wheat flour, salt, and tiny bits of potato or onion (optional), is called noon bariya (nūn = salt), typically found in eastern Uttar Pradesh in India.
In Great Britain pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.
Shymolie told me that pakoras have played an important role in Indian cinema history, as Raj Kapoor first scenes in cinema with Nargis as answering the door of her mother’s house, with a smear of pakora batter across her forehead resulted a continuous contribution of their pairing to some of the finest and most popular films in the world.
So Shymolie prepared onion and cauliflower pakoras, they were both delicious! Here is the recipe!
Ingredients: 1 cup chickpea flour, 1/2 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon ground turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon garam masala, 2 cloves garlic, crushed, 3/4 cup water, 1 quart oil for deep frying, 1/2 head cauliflower florets, 2 onions, sliced into rings
Directions: Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C). Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.