Best Pinched Rice Flour Pakora Fritters With Papaya Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

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!

RICE PATTIES - HOW TO MAKE RICE FRITTERS

Steps:

• Dice the onion finely and chop the fresh herbs.
• Combine the left over rice, egg, fresh herbs, onion and cornstarch. Mix well.
• Using a muffin scoop, scoop out the mixture and press first and then release on a cutting board to make patties. Flatten slightly with your fingers.
• In a frying pan with curved side, heat oil for shallow frying.
• When the oil is hot, add the patties, pressing down slightly to form a flat fritter. Don't crowd the pan.
• Fry one side until golden brown for about 5 minutes and flip.
• Drain fritters on paper towels to absorb excess oil.
• Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.

COTTAGE CHEESE PAKORA FRITTERS WITH RED BELL PEPPERS

Steps:

• 1. Prepare the chaat masala. In a medium bowl, mix together all the ingredients (except the oil and chaat masala) to make a thick, dough-like batter. (If the batter is too soft, add a little more chickpea flour.) Divide into 20 to 25 uneven balls.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna), carefully drop the balls into the hot oil and fry as directed.3. Let cool, then press them lightly between the palms of your hands into small discs with ragged edges. Refry them in hot oil until crisp, 2 to 3 minutes. Drain on paper towels, transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RICE FLOUR AND CASHEW PAKORA FRITTERS

Steps:

• 1. In a food processor, process together the ginger, green chili pepper, onion, cilantro, and spinach until minced. Add the cashews and pulse until the nuts are coarsely chopped. Remove to a bowl. Mix in the rice and chickpea flours, salt, and baking soda.2. Heat the oil per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 3/4- to 1-inch balls of the mixture into the hot oil and fry as directed. Transfer to paper towels to drain. Then serve on a platter lined with shredded lettuce.VARIATION: Substitute peanuts or almonds for the cashews, or mix different nuts together.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FISH PAKORA FRITTERS

Steps:

• 1. Prepare the chaat masala. Place the fish pieces in a bowl. Add the vinegar, garlic, red pepper flakes, turmeric, and salt, and mix well, making sure all the pieces are well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator. 2. Prepare the basic batter, then mix in the flour, cumin, ajwain, asafoetida, and scallion greens. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each fish piece in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY GREEN SPLIT PEA PAKORA FRITTERS

Steps:

• 1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED NAPA CABBAGE ROLL PAKORA FRITTERS

Steps:

• 1. Prepare the chaat masala and the filling, then preparethe batter. Wash and cut off the leafy top 5 inches of each cabbage leaf. Place in a microwave-safe dish, cover with the lid of the dish, and cook 3 to 4 minutes on high power, to wilt the leaves. (Or wilt over medium heat in a large pan.) Let cool.2. Place about 2 tablespoons or more of the filling on each leaf, crosswise at the stem end, folding it with the stem end tucked inside, to make a roll. Pinch the edges to seal the roll. Dip each roll in the batter to coat it well.3. Heat the oil and fry the cabbage rolls as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve on a bed of shredded cabbage.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PINCHED RICE FLOUR PAKORA FRITTERS WITH PAPAYA

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.