After hours tramping around seeing the sights of Rajasthan, our favourite four o’clock treat was the addictive pakora with spicy tomato dipping sauce.
We always had it accompanied by ‘special tea’, otherwise known as cold beer. Rajasthan was a ‘dry’ state and beer had to be secretly served in tea cups if the café was at street level.
Pakora are deep-fried battered treats filled with various types of vegetables such as cauliflower, potato, onion or green pepper, or cheese.
For our cooking class in Udaipur, we wanted every kind of pakora available and our instructor obliged.
Use enough oil to deep fry the pakora. Note that you can reuse the oil two or three times but no more than that…
- 2 small red onions, in 1/4 inch slices
- 2 small potatoes, in 1/4 inch slices
- cauliflower broken up into bite size pieces
- green pepper cut up into bite size chunks
- cheese cut into chunks. I’m not sure what this particular cheese was called, but it was similar in texture and taste to ‘La Vache Que Rit’ cheese. Paneer (Indian fresh cheese) could be substituted
- 1 cup gram (daal or chickpea) flour
- mix with 1 tbsp minced cilantro and pinches of chile, thyme, chile powder and salt
Add water to the flour mixture slowly, stirring constantly until the batter is equal to the consistency of thin pancake mix
- Coat the vegetables and cheese thickly with the batter
- Toss into the hot oil
- Lift out with a slotted spoon when golden
- Drain on a paper towel
- When all the bits and pieces are done, press down on the pakora, then toss them all back in the oil for one last reheat
- Serve with spicy ketchup or tamarind chutney (and ‘special tea’, aka Kingfisher beer!)
More on Our Trip to Rajasthan in India.