1,000 Indian Recipes (90 page)
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Authors: Neelam Batra
Pumpkin Pakora Fritters with Bengali 5-Spices
Pethae kae Pakorae
Makes 24 pieces
My mother and grandmother always pushed these fritters toward us, but at the time our fingers always found others. We just did not like pumpkin
pakoras
. Little did we know! As an adult and a mother, I found history repeating itself. No matter! More for me.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
2 teaspoons
Bengali 5-Spices (Panch-Phoran)
or store-bought
1 recipe
Basic Batter for Pakora Fritters
1 teaspoon sugar
1 (2- by 6-inch) piece pumpkin or butternut squash, cut into
1
⁄
4
-inch-thick slices
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1.
Prepare the chaat masala and the 5-spices. Then prepare the basic batter and mix in the 5-spices and the sugar.
2.
Add the pumpkin slices to the batter. Heat the oil and fry the pumpkin slices as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Garlicky Eggplant Pakora Fritters
Baingan Kae Pakorae
Makes 35 to 40 pieces
A little mushy because of the nature of the vegetable, these pakoras are, nevertheless, authentic. Though traditionally made with thick, round slices of the large globe eggplants dipped in a thicker-than-usual batter, I find that the long, light purple Chinese eggplants yield sweeter and lighter
pakoras
.
1 teaspoon
Chaat Masala
(or store-bought)
1
⁄
2
tablespoon
Basic Garlic Paste
(or store-bought)
1 recipe
Basic Batter for Pakora Fritters
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1
⁄
4
cup mustard oil
2 Chinese eggplants, each 7 to 8 inches long and 2-inches in diameter, cut in
1
⁄
4
-inch-thick diagonal slices
1.
Prepare the chaat masala and ginger-garlic paste. Then prepare the basic batter. Mix in the cilantro, garlic paste, ajwain seeds, and red pepper flakes. Add the eggplant slices to the batter.
2.
Heat the peanut and mustard oils and fry the eggplant slices as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Variation:
Try this batter with 25 to 30 slices of zucchini, opo squash, or any other summer squash.
Baby Spinach Pakora Fritters
Palak kae Pakorae
Makes 50 to 60 pieces
These green and brown
pakoras
look enticing and are crunchy at every bite—they may be the first ones to disappear from your appetizer platter. Allow 6 to 8 per person.
1 teaspoon
Basic Garlic Paste
(or store-bought)
1 teaspoon
Chaat Masala
(or store-bought)
1 recipe
Basic Batter for Pakora Fritters
50 to 60 baby spinach leaves with stems (about
1
⁄
2
pound)
2 teaspoons ground coriander
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
⁄
2
to 2 cups peanut oil for deep-frying
1.
Prepare the garlic paste and the chaat masala. Prepare the basic batter. Mix in the garlic paste, coriander, ajwain seeds, and red pepper flakes. Add the spinach to the batter.
2.
Heat the oil and fry the spinach leaves as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Stuffed Napa Cabbage Roll Pakora Fritters
Napa Bundh Gobhi kae Pakorae
Makes 12 to 15 pieces
Here, there's another layer to the
pakora
classic—the filling is wrapped in Napa cabbage leaves before being coated in the batter and fried. The cabbage lends its distinctive flavor to the traditional fritters, and they look like egg rolls, adding variety to my
pakora
offerings.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
2
cup any dry-cooked vegetable or meat filling (choose from
Fillings for Samosa Pastries
)
1 recipe
Basic Batter for Pakora Fritters
12 to 15 outer leaves Napa cabbage
1
1
⁄
2
to 2 cups oil for deep-frying
Shredded cabbage to line a platter
1.
Prepare the chaat masala and the filling, then prepare the batter. Wash and cut off the leafy top 5 inches of each cabbage leaf. Place in a microwave-safe dish, cover with the lid of the dish, and cook 3 to 4 minutes on high power, to wilt the leaves. (Or wilt over medium heat in a large pan.) Let cool.
2.
Place about 2 tablespoons or more of the filling on each leaf, crosswise at the stem end, folding it with the stem end tucked inside, to make a roll. Pinch the edges to seal the roll. Dip each roll in the batter to coat it well.
3.
Heat the oil and fry the cabbage rolls as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve on a bed of shredded cabbage.
