Pakoras Shikarbadi-Style

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Pakoras Shikarbadi-Style
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' I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.'

Ingredients


gram flour, red chile powder, turmeric, baking powder

Instructions


These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

2 cups gram (chickpea) flour

1 teaspoon red chile powder

teaspoon salt

teaspoon turmeric

teaspoon baking powder

Water

Peanut oil for frying

Thinly sliced green chiles, onions, eggplant, and potatoes

In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.

Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown.

Serves: 6

Heat Scale: Mild

Pakoras Shikarbadi-Style
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
' I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.'

Ingredients


gram flour, red chile powder, turmeric, baking powder

Instructions


These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

2 cups gram (chickpea) flour

1 teaspoon red chile powder

teaspoon salt

teaspoon turmeric

teaspoon baking powder

Water

Peanut oil for frying

Thinly sliced green chiles, onions, eggplant, and potatoes

In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.

Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown.

Serves: 6

Heat Scale: Mild

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