Pakistani Vegetable Pakoras

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Flavours of Pakistan

“ To me, pakoras are one of the key dishes that celebrate the joys of Ramadan in Pakistan.” Sumayya Jamil

In yesterday’s post I had explored (on this link in posts) Ramadan in Pakistan with the UK-based food writer Sumayya Jamil. Sumayya was very generous to share with us three of her family Recipes for Pakistani dishes popular in Ramadan. I had shared the first, a dessert: Pakistani Seviyan (on this link in recipes), and on this link you will find her Kachumber Bejeweled Salad which she instructs to make and serve with today’s recipe the Pakistani Vegetable Pakoras. Make these recipes and taste the flavours of Ramadan in Pakistan.

Sumayya says about these Pakoras:  “A match made in heaven, a simple pakora batter made from chickpea flour and a little rice flour for crispiness and can be used to adorn any seasonal vegetable of choice. Traditionally made with thinly sliced potato, onion rings, aubergines or green chilies. These can be fried until golden and crispy, these are healthier (slightly!) if shallow fried! “

Ingredients

Serves: 2-3
For the batter
  • 100 grams chickpeas flour
  • 50 grams rice flour (not ground rice)
  • 1 tsp dry roasted cumin seeds
  • 1 tsp salt
  • ¼ tsp turmeric
  • ½ tsp red chili powder
  • Tap water
  • Vegetable oil to shallow fry
  • 5-6 slices of aubergines, halved
  • 4-5 okra, sliced into 4 pieces horizontally
  • Half a red onion, cut into thin rings

To garnish

  • 1 tsp finely chopped mint leaves
  • 1 green chilli, sliced thinly
  • 1 tsp chaat masala

Whip up all the batter ingredients to form a thick batter by adding water slowly.

Heat vegetable oil in a frying pan (use as much as you like, I prefer to shallow fry). Keep the oil on medium heat. Dip each slice of vegetable in the batter until coated evenly, dip into the hot oil and fry either side until light brown.

Drain on kitchen paper and serve garnished with chopped mint leaves and sliced green chilli and chaat masala (substitute chaat masala with a sprinkling of red chilli powder and ground cumin.)

Related Links

Both recipes and their photographs, are provided by Sumayya Jamil and are her property. They are published on this blog with her permission. Please do not copy or use them without her permission.

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