Pakora

A bean recipe for every taste:

“In northern India, any food that is shaped like a ball is called a pakora. The original word in Sanskrit is pushpa, which translates as ‘flower’.

Mix [by hand or with a hand mixer] all the dry ingredients, … and add 3/4 cup of water to it … The more water you use, the thinner the dough will be, and its consistency is again determined by the food it is to coat.

Mixing the dough can be done in advance, the dough will last 24 hours. However, it will thicken in the process and you should then add water to keep the right consistency. The above quantities will make dough shells for 36 bites.

Pakoras are fried in peanut oil. Pour in about a l into a heavy frying pan …. Put in one or two balls of dough.

When they rise and brown in two min, the oil has reached the right heat.

A special treat is to have a baking dish or two, respectively, of different day chutneys to dip the pakora in.” End quote.

The cayenne pepper usually makes things quite spicy.

Especially with sweet fillings, it’s a nice contrast. It’s just as possible to make the dough so firm that you wrap the individual pieces in it.

The pakoras have actually always gone down pretty well. Be careful with the turmeric, which colors very strongly.

A rather stupid idea (tested by me) is e

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