Pakhoras are served as appetizers with tea in India. Try them as an addition to a meal instead of cooked vegetables or as a party snack. Use small pieces of raw onions, cauliflower, potatoes, melanzane, zucchini and green peppers or a combination of your own taste.
Sift besan together with garam masala, salt, turmeric and chili spice (to taste) in a suitable bowl. Gradually add the water and mix to form a thick batter. Mix in the garlic and beat the dough well. Rest for 30 minutes, then beat repeatedly.
Shape the vegetables into the batter and stir in thoroughly.
In a deep fryer, heat oil until hot. Using a tsp, cut balls from the dough and place in the hot fat. Bake at moderate temperature until pale golden on both sides. Lift out with a slotted spoon and drain on kitchen roll.
Just before serving, heat the oil again. put only a few pakorhas at a time in the almost smoking hot oil and bake them in about 30 seconds on both sides until golden brown.
The second frying makes them very crispy. Drain on kitchen roll and bring to table on the spot.
If you want to make the dough lighter, meaning not as much of the heavy chickpea flour, use half besan and half flour mixed with baking powder. You’ll take a little liberty with this, which will give you airier pakorhas, and won’t upset the taj mahal. ++
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