Well, hello, hi and howdy doody!!!
This is my first post in an absolute age. First of all I was on holiday in Ibiza for a week... and what a week it was! Have a pic of me swimming at sunrise! It was just beautiful.
What wasn't so great was getting sunstroke on the last day (durr - how annoying/stupid was that, I'd had on loads of SPF, and drank plenty of water, but still got ill after 3 hours in the sun. It was HOT!). The upshot was I had to stay at home in bed while my friends went out for the big last night out. And what was even worse than that was that I still felt worse than they did the next day for the journey home - they could at least have had the decency to fake hangovers!!
For the rest of the time, I've been having massive issues with my internet at home - and been busy during the day so not even had much time for lunchtime blogging! I have been doing quite a bit in the kitchen - but because of my internet issues I've had to go to an old entry rather than any of the new exciting things I've been working on this week!
These pakora were the last thing I managed to deep fry before my oil finally gave out! Having this oil for deep frying has been a bit of an education since I first made the Guyanese Bakes - and I'm not sure my waistline has thanked me for it. I am very tempted to refill it immediately - primarily to make this szechaun squid again...
I have blogged pakora once before - though I got slightly snack happy... churning out huge Mushroom pakora, Courgette & Carrot pakora and Onion & Red Pepper pakora - as well as the 'typical' onion variety. We were eating them for days! This time round I made far far less, made each one a bit smaller, and quartered my onions instead of halving them so that they make smaller bundles. Bear in mind that the baking powder causes these to puff a bit - a heaped teaspoon of mixture will give a nice sized pakora... a tablespoon will make you a giant!!
Feel free to fidget about with the spices you use - I stuck to the basics here as I really wanted to emphasis the fenugreek - but make it as plain or as complex as you like!
Makes about 15 pakora
- 1 large onions, quartered then fairly thinly sliced
- gram (chickpea) flour
- 1/2 tsp baking powder
- water to mix
- 1 tsp black mustard seeds
- 1 tsp chili powder
- 1 tsp garam masala
- 1/2 tsp dried fenugreek leaves
- Large handful fresh fenugreek leaves, finely chopped
- 1 tsp salt, or to taste
As I'm frying these in a pot I don't have a proper temperature gauge - but the last time I made these in a deep fryer I cooked them at 175c.
Prepare the Onion Batter...
Put the onions in a large mixing bowl.
Mix the about 6 heaped tablespoons of flour, the baking powder and the spices together (including the dried fenugreek) and sprinkle over the onions.
Give it a good stir, them add a bit of water to make a fairly thick paste. You want the batter to be thick enough to cling to the onion, but not so thick that it clumps together too much (otherwise it will go stodgey in the middle). And if it's too thin the pakora won't stick together in the fat, and will separate into pieces... You might want to add another bit of flour, then another bit of water if you want more batter.
Cook the Pakora...
Pick up teaspoonfuls of the mixture and slide into the hot oil. They will take 4/5 minutes to cook - turn them once or twice during cooking to ensure even colouring.
Serve with a dipping sauce... or even better with two dipping sauces - one hot tomatoey and tangy sweet - the other creamy and cooling!