AMAZING PAKORA RECIPE
When I had met Sushma for the first time in 2009 in Bodhgaya India, I knew she would be the right person for the job at “A Bowl of Compassion “. This decision came out of my stomage and I didn’t regret it for once.
Now Sushma has been cooking food for our 100 school kids for 5 years every day. With her radiant smile she is always spreading a good vibe and takes great care of our children and international guests at the Charity Backpackers.
Sushma cooks simple real Indian village Food . It’s just the food that she has known since her childhood .Our guests praise Sushma to the skies She cooks delicious food
Here are Sushmas vegetables Pakoras :
Here are Sushmas vegetables Pakoras :
Ingredients:
1 cup chickpea flour
Fresh green chili, cut into small pieces (depending how spicy you want it)
½ small cauliflower , cut into small florets
1 bunch springonions , choppend into small pieces
1 handful Spinachleafs , coarsely cut
1 onion, diced
1 bunch fresh cilantro , pick off the leaves and add
2 tbsp turmeric
1 tsp red chilli powder
1 tsp salt
½ cup of water
Sunflower oil to deepfry the pakoras
Fresh green chili, cut into small pieces (depending how spicy you want it)
½ small cauliflower , cut into small florets
1 bunch springonions , choppend into small pieces
1 handful Spinachleafs , coarsely cut
1 onion, diced
1 bunch fresh cilantro , pick off the leaves and add
2 tbsp turmeric
1 tsp red chilli powder
1 tsp salt
½ cup of water
Sunflower oil to deepfry the pakoras
For the masala paste :
5 large cloves of garlic
1 tbsp black peppercorns
1 Tsp of cumin seeds
5 large cloves of garlic
1 tbsp black peppercorns
1 Tsp of cumin seeds
Some drops of water to grind the mixture
The garlic , pepper and cumin can be crushed with a mortar and be transformed into a paste or alternatively crushed with a blender. In the pictures you can see an ancient method with a flat traditonal Morter called “sil Batta ” that Sushma is using. This method makes the Masala really flavorful. When you can form a ball with the paste (like on the picture) its done.
The garlic , pepper and cumin can be crushed with a mortar and be transformed into a paste or alternatively crushed with a blender. In the pictures you can see an ancient method with a flat traditonal Morter called “sil Batta ” that Sushma is using. This method makes the Masala really flavorful. When you can form a ball with the paste (like on the picture) its done.
The preparation
After the vegetables were cut give everything to a bowl together with the Masala-Paste ,turmeric, chili powder, salt, and the chickpea flour and the half cup of water. Mix all the ingredients well with both hands . The mixture should not be too liquid and not too thick.It should just glide from the spoon into the oil ( Sushma uses her hands , but she is very experienced )
After the vegetables were cut give everything to a bowl together with the Masala-Paste ,turmeric, chili powder, salt, and the chickpea flour and the half cup of water. Mix all the ingredients well with both hands . The mixture should not be too liquid and not too thick.It should just glide from the spoon into the oil ( Sushma uses her hands , but she is very experienced )
When the mixing is done you heat the sunfloweroil in a wok with and start frying the pakoras in small batches. They are done when golden brown and crispy which will take about 5 minutes.
Leave them on a papertowel to dry and serve immediately
The pakoras taste very good with a homemade blended chutney from ( coriander, green chilies, garlic , lime juice, a little water and salt) Try it out and experiment a bit
Enjoy Sushma’s Vegetable Pakoras!!
