When I put potatoes in besan, potatoes start releasing water & the mixture becomes too watery to make pakoraass . What should I do ?
Re: Aloo Pakora Problem
Wash the potatoes before peeling them and if you can dry them with a muslin.
Re: Aloo Pakora Problem
Cut the potatoes and onions (if used) first and put them in the bowl along with the rest of the spices etc. Then add the besan flour and start mixing. The potatoes and onions will release water to begin making the paste. Then add a little more water slowly until it’s at the right consistency.
You need to make them quickly after this. If you leave the mixture lying around or in the fridge, it will become thinner but then just add more besan.
Here are the ones I made last year:
Re: Aloo Pakora Problem
I just make a thick paste like mixture of besan and let it sit for sometimes, it becomes perfect consistency when the potatoes release water.
Re: Aloo Pakora Problem
I also make a thick paste, and drain the potatoes really thoroughly using a dishcloth. I think if you let the mixture stand around it gets watery so make it quickly once potatoes,onions,coriander and spinach are added to the mix
Re: Aloo Pakora Problem
When I put potatoes in besan, potatoes start releasing water & the mixture becomes too watery to make pakoraass . What should I do ?
:(
mix the besan with [say 10%] corn starch...that will seal the potatoes.:)
Re: Aloo Pakora Problem
My mom told me not to add potatoes and onion until you are ready to fry, also keep the besan little thick. Thats how I make, add potatoes and onion when my oil is ready for cooking.
Re: Aloo Pakora Problem
all you ladies should make aaloo pakoras and send me a sample basket. I will taste and let you know which recipe should be followed by all
Re: Aloo Pakora Problem
I do exactly as stoppit suggested, works for me everytime.
Re: Aloo Pakora Problem
every one I know complains about the same thing......I've never, ever faced this problem....
here's what I learned from Ammi:
add spices and besan (basically all dry ingredients) to bowl and blend with water......keep the consistency slightly thicker than that which you would ultimately like to use..........set aside for an hour or two.
cut up the potatoes, onions and any other "greens" that you would like to add.
when you are ready to serve take a separate bowl and add a couple of tablespoons of the besan paste.
add greens (onions, potatoes, hara dhania, hari mirch etc, etc).
add enough water (usually just a few tablespoons) to bring the mixture to the right consistency and fry right away.
repeat this process until you have fried all that you need.
the key is not to mix the veggies into the besan paste until you are about to drop the pakoray into the hot oil.
don't give them an opportunity to release the liquid and become soggy.
Excellent tips. Does anybody add baking soda to besan mixture?
Re: Aloo Pakora Problem
Excellent tips. Does anybody add baking soda to besan mixture?
yes....but just a wee little bit......
Re: Aloo Pakora Problem
I have had better results with the shan/national pakora mixes than making pakoras from scratch. Can anybody post a really good recipe.
Hopefully this year I will make a notebook with ramadan/iftari recipes. over the years there have some really good recipes on the paki cooking shows. wish I wrote them all down.
Re: Aloo Pakora Problem
I drop in all the vegies in a large pot, throw in the dry spices .. add a few tablespoons of baisan .. no water added at all at this stage .. lightly mix and let it all sit for 10 minutes .. the besan absorbs the water released by the vegies ..
Just before frying, I add in a few more tbsps of baisan ( if needed ) and then add very little water to bring that consistency , mix and do the pakora's as soon as possible ..
Re: Aloo Pakora Problem
Sorry i got what is aloo pakora is.............:D
we have some popular aloo and besan items...........
I will post their pics soon:D
