Pakora – Fried Bites in Chickpea Coating Pakistani Style

(*) Available commercially, also the herb mixture itself can be made from 4 parts ground cumin and 1 part each ground cinnamon, cardamom, ground cloves, nutmeg and black pepper) Pakora is the name given in the Indian subcontinent to all recipes in which food is cut into smaller pieces, then turned in a spicy chickpea batter and fried in peanut oil. Pakora originally stands for “ball,” derived from the noun pushpa (Sanskrit: “flower”). In Pakistan, fish, vegetables, meat, cheese and hard-boiled eggs are prepared as pakora. They are served as a main course with the wholemeal flatbread chapati or as an accompaniment to tea. Pakora can be eaten warm or cooled – and is excellent as finger food at parties or receptions.

Mix baking powder, chickpea flour and water to a dough.

Season with cumin, pepper, salt, coriander and mint. The batter should not be too thin so that it can adhere to the fried food and form a crust in the simmering oil.

Then, if desired, turn pieces of the fish, cheese, vegetables or meat in the batter to the other side and fry in a frying pan or wok on a high flame with enough peanut oil until golden brown. Vegetables usually need only 3-4 min, fish and meat a tiny bit longer.

Almost all vegetables are suitable for pakora, e.g. carrots, cucumbers, asparagus spears, schwa

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