Ingredients
- 2 cups White Corn kernels
- 4-5 tbsp Gram flouram not certain on that one!)
- 4-6 tbsp Plain Bread Crumbs
- 1 tbsp Garlic, grated
- 1 tsp Ginger, grated
- 2 tsp Green Chili, grated
- 2 tbsp Chat Masala
- 1 tsp Turmeric
- 1 tbsp Cilantro, chopped
- 1 tbsp Black Pepper
- Salt to taste
- Oil for frying
Reserve 1/2 a cup of corn kernels in a small bowl. Put remaining corn kernels , ginger, green chili, garlic, and 1 tbs of water into the food processor. Blend them together until it makes a paste.
In a bowl mix together corn paste, gram flower, bread crumbs and all the spices. You may need to add additional gram flour and bread crumbs until the texture is tight, if you leave it too loose, the pakoras will fall apart when you fry them. In terms of texture it should resemble that of a traditional fritter.
At this point it is a good idea to taste the "batter", all the flavors should be very intense, as frying will mellow them out. You will want to keep this in mind particularly when it comes to heat.
Drop the batter into hot oil by the spoonful. You will know the oil is ready when a little bit of test batter spits at you when dropped into the oil. You can fry about 4 or 5 pakoras at a time. You will know they are done when they are dark brown all the way around. Drain them on a paper towel for 4 or 5 minutes before garnishing.
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