Ramadan and Pakora's craving Dilemma

Pakora is not only everyone’s favorite food item in Ramadan, traditionally, in Indo Sub Continent the season of rain or spring is celebrated by serving deep-fried potato and onion Pakoras!.” Pakoras are crispy batter fried vegetables. The batter is made out of "Chick pea flour” which is very versatile because you can dip almost any vegetable even chicken bread or paneer to make the most delicious of Pakoras.

Pakora has been rated as the most popular food item at Iftar every Ramadan.As one of my friend remarked once, while discussing the Ramadan menu. “I wonder what Ramadan would be like without my Pakoras!.”The table set for Iftar would look empty without its presence. The reason for its popularity is that it takes relatively less time to prepare; its ingredients are few and simple, available at any local market; and it is very economical. It is probably one of the most affordable fried items you can have at home. Also after fasting all day people like eating fresh and crispy food at Iftar time.

A typical Pakora is simply a slice of potato or a bunch of onions coated in a mildly spiced, turmeric colored batter made of chickpea flour Besan, and then deep fried. Variations include using chunks of potatoes, spinach, onions, broccoli, cauliflower floret, or even slices of eggplant!

Pakora Recipe:

•          1 cup chickpea flour [Besan]

•          1/2 teaspoon chilli powder

•          1 teaspoon salt

•          1/2 cup water

•          2 finely chopped green chillies,

•          1 tablespoon coriander, finely chopped

•          1/2 teaspoon baking powder

•          oil for frying

•          An assortment of vegetables: Onions, cut into rings or sliced, potato

1. Stir the flour, salt and chilli powder into a bowl.

2. Pour in sufficient water to make a thick batter and beat well until smooth. Leave to stand for at least 20 minutes.

3. Stir the chilies, coriander and baking powder into the batter.

4. Drop in the potatoes/onions to coat with batter.

5. Heat the oil in a deep pan, drop in the battered potatoes/onions and deep-fry until crisp and golden.

6. Remove from the pan with a slotted spoon, drain on kitchen towel and keep warm.

7. Serve hot.