Green Tomato Pakora with Cornmeal
If you have a trouble patch or even one plant on the patio, harvest 3 or 4 tomatoes when they are green and try this delicious dish. Alternatively, you can purchase green or firm red tomatoes, but if they are soft and ripe, they will exude too much moisture when heated. Though cornmeal makes the most flavorful coating, a mixture of half semolina and half chickpea flour is also pleasant. Semolina flour is sold at Indian grocery...
Bread Pakoras
Ingredients • Firm white bread – 4 slices • Rice flour – 1 tbsp • Gram flour (besan) – 1 cup • Salt – 1 teaspoon • Asafetida (hing) – a pinch • Cumin seeds (jeera) – 1 tsp • Finely chopped green chilies – 2 • Chopped coriander – ¼ cup • Water – ½ cup + 2 tbsp • Oil to fry Preparation 1. Remove the brown edges...
Pumpkin Pakoras
Ingredients • Chickpea flour (besan) – 1 cup • Turmeric – 1/2 tsp • A pinch of hing • Cumin powder – 1 tsp • Coriander powder – 1 tsp • Salt – 1 tsp • Baking soda – 1/2 tsp • Yogurt – 2 tbsp • Cold water – 1/2 – 1/3 cup • Peeled, ripe pumpkin cut into 2-inch squares, 1/2-inch thick – 1/2 pound Preparation 1. Mix batter and let sit for 30 minutes. 2. Dip pieces of pumpkin into...
Cauliflower Pakora
North Indians frequently serve this luscious pakora selection at wedding feasts. It adds a festive touch to almost any occasion, from brunch to late-night supper. Unless the cauliflower flowerets are cut very small, parboil or half-steam them before deep-frying. Make certain that the pieces are thoroughly patted dry and room temperature before batter-dipping. If you are making the batter by hand, rather than in a food processor or...