It's rainy weather in Delhi. Not every day rain, but often enough to make one realise it's monsoon time. There's a season I love, despite the moltingly humid days in between which can make one look and feel like a total dishrag. I love watching the rain through the screen door of my bedroom or sitting in the sheltered portion of our roof garden. Hearing the water dripping off the plants in a steady stream. Jumping into puddles and splashing myself. Squelching through the streets, the streetlamps blurry through the slanting lines of rain.
And of course, the monsoon never fails to make one long for all kinds of forbidden, high fat, fried foods of Indian persuasion. I'm sorry but french fries really doesn't cut it in the rain, I need pakoras and lots of them. There are several varieties of pakoras that we have grown up with, each crisper and yummier and more empty-calorier than the other. Too bad, it's pouring and I intend to enjoy it the way God intended, with a good book, a mug of steaming tea and a plateful of crunchy pakoras. Ciao!
Maida Pakoras
Ingredients:
1 cup maida (plain flour)
1/2 cup natural yoghurt, ideally somewhat sour
handful curry leaves
1 tsp cumin seeds
chilli powder and salt to taste
1 cup oil
Mix the maida, yoghurt, curry leaves, cumin, salt and chilli powder to form a batter, approximately the consistency of pancake batter
Heat the oil in a wok till hot
Pour the batter in tablespoonsful, ensuring that you spread them out so that they are wide and thin pakoras
Fry till medium orangey-brown
Place on tissue to absorb the oil while you fry up the next batch
Enjoy with ketchup. These pakoras are even nice put into a coriander-yoghurt-coconut base, as a mock dahi vada
Onion pakoras
Ingredients
2 onions, chopped really fine
Chick pea flour/ besan - measure as needed
handful of coriander leaves, finely chopped
1 green chilli, fnely chopped
salt and chilli powder to taste
1 cup oil for frying
Put all the ingredients but the besan (and the oil) into a pan
Add the besan little by little, kneading together until you are able to form a dumpling that holds together
Heat the oil till hot enough for frying
Put in the dumplings one by one and fry till brown and crisp. Remember to fry on medium to low flame so the insides are cooked through.
Enjoy with mint chutney or ketchup
Cheese pakoras
Ingredients
Plain flour - 1 cup
Processed or cheddar cheese - 100 grams - grated
1/2 cup hot water
chilli powder
1 cup oil
Heat the water until hot
Put in the grated cheese and stir till it melts.
Take off heat and slowly add the flour until the mix forms the consistency of pancake batter
Add the chilli powder and curry leaves if wanted
Heat the oil until hot enough for frying
Ladle tablespoonsful of the pakora batter and fry till crisp and brown
Enjoy with ketchup
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