Browsing the food blogs I read one Friday evening I read what I considered a revelation: you don't need to deep-fry pakoras. Kathy Gori says so, and she knows her stuff.
I was so excited to try the recipe the following Sunday. I had mushrooms available and some broccoli that Jacob didn't eat from the week before so I didn't even need to buy anything. Score.
The recipe looks easy, and it's yet another good application for the chickpea flour I have. The final result isn't deep-fried pakoras, but it satisfies your pakoras cravings. Let's be honest: you can't beat deep-frind.
I did have some problems with the recipe: the batter stuck to the pan (but I used a non-stick cookie sheet with cooking spray - I should've used oil and tinfoil). I'll probably make the batter thicker next time (there'll be a next time) and use some other vegetables (probably cauliflower, as Kathy did).
I also burnt them a bit, although I think it has something to do with the temperature in the oven and the thin batter. So they didn't look great either.
But in the end, they tasted okay, and really, it was nothing some chutney didn't fix.
Recipe from Kathy Gori's Colors of Indian Cooking.
These parokas are a tasty way to use vegetables.
- 1/2 kilo mushrooms, washed
- 1-2 cups broccoli florets
- 1 cup chickpea flour
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 3/4 cup water
1. Preheat the oven to 500-degrees.2. In a large bowl mix together chickpea flour, salt, coriander, turmeric, chili powder, garam masala and water. (Note: Kathy says that the batter should be as thick as pancake batter. Add water or flour as necessary.)3. Dip mushrooms into batter, one at a time, and place them onto a greased or non-stick cookie sheet.4. Bake mushrooms for 8-9 minutes, turn, and bake again for another 9-10 minutes.
DetailsPrep time: Cook time: Total time: Yield: 8-10 servings
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