I get rather excited when I find an "exotic" recipe that can be made almost entirely with ingredients from Saskatchewan. Pakoras fit the bill. I used chickpea flour from Diefenbaker Seed Processors of Elbow, the cumin was given to me by a local farmer and the potatoes were grown by my nephew Even on the family farm at Craik. This recipe was adapted from TimeLife Foods of the World: The Cooking of India.
1/2 cup chickpea flour (also called besan)
1/4 tsp baking soda
5 tbsp cold water
1/4 cup grated onion
1 cup grated raw blue potato
3 tbsp finely chopped cilantro
1/4 tsp ground cumin
1 hot chili (fresh or dried) finely chopped
1 tsp salt
canola oil for frying
Whisk the chickpea flour, baking soda and water to make a batter. Stir in the remaining ingredients except the canola oil.
Pour the canola oil into a saucepan to a depth of two inches. Heat on medium heat until a baking thermometer reaches 350F. The surface of the oil will shimmer and a drop of batter will sizzle and brown.
Scoop a level spoonful (a heaping tbsp) of batter and drop it into the hot oil. When the pakora is nicely brown, flip and cook the other side. This should take 5-6 minutes. (If the pakoras brown too quickly, there is a danger the batter at the centre will be uncooked. Adjust the heat if necessary.) Fry several pakoras at once but don’t crowd them in the pot. Remove cooked pakoras to a paper towel.
Serve warm, perhaps with Mango Mustard Chutney from Chatty’s Indian Spice of Saskatoon.
URL post : http://global64.blogspot.com/2008/11/flavours-of-india-blue-potato-pakoras.html
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