so of course..following samosay..i’ve to ask about pakoray
lately mine have been turning out quite terrible. the outside is dark while the inside is still kaccha. no matter how much I put in, its still pheeka…?
since I never measure stuff, i put in x amount..its too thick so i add more water. its too thin now, so i add more besan. now its too thick again. and the cycle continues.
Oh also my besan is old. (about 1 year). but it smells and looks fine.
I dont’ have a deep fryer, i fry everything in a wok? i dont have too much oil in it, so i usually ahve to turn them over. so i dont get that round-shaped pakra but rather its flat.
ooh la la :)
I am kind of like you - trial and error. I would say get new besan. I think your besan is kind of old.
I don't measure it either. I just make sure that I add water Slowly (haha) and not at once and when I take a spoon the besan mixture should slowly drip not pour out of it. Add a pinch of baking soda to make them soft. I add about a 1/4 tsp of salt (I think), crush red peppers, zeera powder, finely chopped onions, and cilantro.
Lately I've made them with cauliflower and those have turned out well, plain ones with just onions/cilantro, potato, and chicken. The only ones that come out "spongy" were the chicken ones probably due to the texture of the chicken I suppose.
I use a wok as well to fry but I make sure that the oil is covering 3/4 of the pakora balls.
Sara, we normally add tomatoes n stuff to the mixture.. need to make sure its not too thick/thin....
i try to keep medium to low fire, so that it does not remain kacha from inside.. Even i add spices andaazay se....
dunno where u going wrong...
you need to find the perfect temperature so that when they are golden on the outside they are done on the inside too…
before pouring a lot many at one time…add one and see if the temp of the oil is hot enough…the pakora should kinda rise when you add to the wok…
I use a wok too and my pakoras turn out fine…
Add some baking powder to the mix…it makes them swell up… hence they become round…!
the spices and all,well I also just eyeball so sometimes its ok and sometimes not…
if I find them a bit bland I sprinkle chaat masala on top…!!
ditto what Rukhsar said. Make sure to not add too much soda else they wont come out right, you just need a tiny pinch.
LIke chipsy said, figure out the best temp to fry them. Make sure the oil is appropriately hot enough. Taste one pakora and then adjust the spices before frying a whole batch. I like to add crushed red pepper for the heat along with some chili powder. I also put a bit of sookhi methi, chopped onions and potatoes, crushed whole dry dhanya etc too.
sara, only add small amount of water each time so it doesn't end up being to thin...maybe try using tablesoon to add water.
I think if you want to add more flavor to pakoray you need fresh herbs like dhaniya and green chillies and whole spices like cumin and whole coriander.....you can also add some ginger/garlic. You should always add baking soda and keep it aside for at least 15 mins before frying. This will help ingest all the flavors and also help fluff up the fritters when you fry them. :)
Something I tried today that I would like to share. Added about a tea spoon of ginger/garlic paste to the mixture. Kinda gave it a kick.
yeah i too add ginger garlic paste (little), zeera, chaat masala, red chilli powder ( if i have fresh green pepper, I add them too and use less red chilli powder), salt, and baking soda.
Sara, also add water slowly as you mix the besan. fry them on medium or medium low heat. You don't need a deep fryer, I just fry them in a cooking pot and mine are mostly shallow fry.
I never measure the besan or the spices so can't exactly tell you the spice ratio. Just look at your besan and the amount of veggies you are adding to it and then make an estimate.
Sara, making pakoray should never be complicated. In fact the simpler the batter, the better the pakora:
Take a cup of besan, add 1 level tsp salt, half tsp red chilli powder, 1/2 tsp zeera. Now take lukewarm water, add slowly, and mix with your fingers until the consistency is not runny and not stiff. Leave it for at least half hour.
Cut up onions, potatoes, spinach, green onions, green chillies, cilantro. Mix in besan just before you are ready to fry. The besan should coat the veggies just enough where you can't see the color of the veggies but still see the texture.
Make sure the oil is hot, then reduce to medium and wait a few mins before dropping the pakoras otherwise they will quickly brown on the outside. Now with a spoon or your fingers, drop a little mixture at a time, constantly turn with a slotted spoon...that ensures even browing. Remove when golden. Sprinkle chat masala when hot!
nice tricks
I didnt know you could add all this in pakoras
mines used to be simple.
I cup besan
1 tsp salt
1tsp baking powder
1tsp saabi zeera
1tsp red chilli powder
2-3 green chillies
1/2 tsp powdered kuhra huwa zeera
around 3 medium sized onions
1 cup corrainder leaves(kutey huwey)
& lots of water
I put little water & leave it for a while ta ki onions apna paani choor dain.
then if more water is required I add else I just fry it.
To my besan I add salt, chilli powder, whole zeera, garlic powder, fresh green chillies choppd, lemon juice and a pinch of baking soda.
When mixing it I add just enough liquid to the besan to make a thick paste and beat out all the lumps. Then drizzle water a little at a time until it's the right consistency. I'll put it aside for at least 15 mins, then just before making my pakoras I add chopped onion and corriander. Never add chopped onion before as it makes the batter more liquidy as it releases water.
I always heat the oil up to a high tempreature, but then reduce the heat on the stove before dropping the pakoray in allowing them to fry in a medium heat. As soon as I've dropped them in I move the pan so that oil coats the pakora's but then let them sit for a few mins to ensure they are cooked on one side before turning.
I use a wok to fry my pakoras too but fill it up 3/4 of the way so I deep fry. I find that's better for pakoras as they soak up far less oil.
Ladies , I am gonna share a trick … It worked very well for me , I hope it works for you too.
After going through the torture of never being able to get the right consistency of besan I was told to take all the diced/sliced vegies in a bowl , add the spices in the vegies , mix it using your hands , then add dry besan spoon by spoon into the vegies and add water as you mix …
keep mixing the mixture for a few minutes before adding anymore water … the consistency should be easy to feel , the vegies shouldnt look seperated , if they do, add a bit more besan and some drops of water …
Try it this way and I can guarantee you soft and crispy pakoray Inshallah.
^yes! this is how my mum taught me too. just recently by the way as we only really eat pakoray during ramzan and since me and hubby are moving in together early next year, this is my last chance to learn.
she said that basically the onions and veggies release water of their own as they are mixed, so you can end up with a mixture that's too runny. so best to add besan first then gradually add water.
btw CB, after my initial attempt of making them they were coming out perfect the next few times so i wanted to try something different and used the chicken pakora recipe that you posted in the thread for xeno (we only really do veggies, very occassionally fish). they came out really nice, so thanks! :)
Exactly Stoppit , thats the trick , the vegies have water of their own , and when you add the dry besan first , it absorbs the water . If the pakora’s have too much besan or water , they dont come out crispy and soft … and by far this is the bestest way to mix the pakora mixture …
hence they become round…!
I was told to take all the diced/sliced vegies in a bowl , add the spices in the vegies , mix it using your hands , then add dry besan spoon by spoon into the vegies and add water as you mix …