Best Pinched Rice Flour Pakora Fritters With Papaya Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PINCHED RICE FLOUR PAKORA FRITTERS WITH PAPAYA

Pinched Rice Flour Pakora Fritters with Papaya image

Number Of Ingredients 17

Ingredients

4 to 6 quarters-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 small onion, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems
12 to 15 fresh spinach leaves, with stems
2 tablespoons fresh lemon juice
1 1/2 cups peeled and chopped firm unripe papayas
2/3 cup rice flour
1/2 cup chickpea flour
1/2 teaspoon salt, or to taste
1/8 teaspoon baking soda
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1/4 teaspoon ground asafoetida
1 tablespoon coarsely ground dried curry leaves
1 1/2 to 2 cups peanut oil for deep-frying
2 to 3 cups shredded lettuce (any kind)

Steps:

1. In a food processor, pulse together the ginger, green chile peppers, onion, cilantro, spinach, and lemon juice until just minced. (Do not Purée.) Add the papaya and pulse until coarsely chopped (do not mince). Transfer to a bowl. Add the rice and chickpea flours, salt, and baking soda and mix well to make a thick, almost dough-like mixture. Add some more rice or chickpea flour, if needed.2. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the mustard seeds and asafoetida. They should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the curry leaves, stir 30 seconds, then mix the spices into the mixture.3. Heat the peanut oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Divide the mixture into 12 equal portions and form into rolls or cylinders, each about 1 inch thick and 3 inches long (they don't have to be smooth). Carefully slide them into the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning and moving them around as needed until golden, 2 to 3 minutes.4. Transfer with slotted spatula to paper towels to drain. When cool enough to handle, pinch off about 1-inch pieces from each roll and refry in hot oil, drain on paper towels again, then serve on a bed of shredded lettuce.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves