Pakora Batter
Submitted by Lynne
A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.
YIELD
6 servingsPREP
35 minCOOK
20 minREADY
50 minGreat pakora starts with great batter, and this one is the real deal.
Sifted chickpea flour gets mixed with melted ghee, lemon juice, and a carefully balanced spice blend of garam masala, ground coriander, turmeric, and cayenne pepper.
Cold water goes in slowly as you beat the batter smooth and lump-free, aiming for the consistency of heavy cream that coats the back of a spoon.
After a 15-minute rest and one final beating to lighten it up, this batter is ready to coat anything from sliced potatoes and eggplant rounds to sweet potato wedges and cauliflower florets.
Pro Tips
- Add the water gradually and check consistency as you go. You want it to coat a spoon, not drip right off
- Let the batter rest for 10 to 15 minutes before the final beat. This lets the flour hydrate fully
- The optional baking powder creates a puffier, cake-like crust. Skip it if you prefer a thinner, crispier shell
- Use ghee, not regular butter. Ghee has a higher smoke point and gives the batter a richer, nuttier flavor
Ingredients
Directions
Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well.
Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
Slowly add another 3 tablespoons water and continue to beat until well mixed.
Check the conssitency, it should resemble the consistency of heavy cream and easily coat a spoon.
If it does not, add more water, until it does.
Cover the batter and set aside for 10 to 15 minutes to let it settle.
Beat again for a couple of minutes to lighten the batter.
Stir in the baking powder at this point if you want a cake like crust.
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