Aaloo ke pakoray

Its raining in Pakistan  and winter rain calls for hot snacks.  Pakoras are the pakwan of the rainy season …  rain in winter or hot humid rain in barsaat. Another occasion where pakora is a must is the iftar parties  in Ramazan. Pakistanis just cannot imagine opening their fasts without pakoras!

Pakoras are our traditional ” junk food” which everybody, from young to old loves to eat.   They are mouth watering, tasty and irresistible. They are quick and easy to make…..so lets start.

Here is my personal pakora recipe for you all. I know we all use almost the same ingredients with a few little changes and that is what personal touch means!

Ingredients:

1 1/2 cup chickpea flour (Besan)

1 teaspoon chilli powder (or more if you like it hot!)

1 teaspoon salt

a pinch of turmeric powder

1 tablespoon coriander, finely chopped

1/2 teaspoon zeera (cumin seeds)

1/2 teaspoon anar daana (dried pomegranate)

1 teaspoon yogurt ( to make them soft yet crispy)

1/2 cup water

The basic pakora batter:

Sieve besan and then mix all the above ingredients in the form of a paste you can add more water until its thick and  smooth. Beat well and leave it for 20 min. If you have planned your snack then you can make the batter 2 hours before frying. Otherwise 20 minutes is fine.

For plain aloo ke pakoray which all the kids love to eat:

  • Peel 2 potatoes and cut in thin chips like slices.
  • You have to make the batter a little thin by adding a little more water for aloo ke pakoray.
  • Warm oil in a pan for deep  frying.
  • Dip each slice of potato in the batter and drop in the oil. Change sides and let it fry until golden or light brown. (see the colour in the picture)
  • Take it out on a kitchen towel to get away with the extra oil.
  • Serve with tomato ketchup or imli ki chatni.

For Mix vegetable Pakoras:

  • Use the basic pakora batter
  • 1 onion (cut  in thin slices or rings)
  • 1 potato (cut small pieces)
  • 1/2 cup spinach ( finely cut)
  • Use any vegetable you like. I use 1/2 egg plant ( cut in thin small pieces) and 1/2 cup of cauliflower (cut in small pieces)
  • Mix all the vegetables in the batter until coated well.
  • Put oil in a pan for deep frying.
  • Use a small or a table spoon for making pakoras of the size you like.
  • Put in the pan for frying one spoon full at a time.
  • Take out on kitchen towel when golden brown from both sides.
  • Enjoy with tomato ketchup or imli ki chutni or podenay ki chutni.

Tips:

-This is a nice way of adding vegetables in our menu and if you are a strict carnivore then you can add chicken in your basic pakora batter too!!

-Eat this rich snack only occasionally because it absorbs a lot of oil!

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