Wednesday, 2 July 2008

I'm back! Onion and Fenugreek Pakora Anyone??

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.


Sunrise Swimming in Ibiza!

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!

Onion and Fenugreek Pakora

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
Heat the Oil...
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.

Tip!
Don't be tempted to make the batter in advance - the baking powder will be activated as soon as it is exposed to liquid. Make it just before use for best results!

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!
Serve with a dipping sauce... or even better with two dipping sauces - one hot tomatoey and tangy sweet - the other creamy and cooling!

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18 comments:

Jen said...

Hi Kittie-- I'm sorry to hear how your trip ended...

Your pakora remind me of an English wedding we went to a few years ago... none of us foreigners knew what they were, but we definitely liked them.

Peter M said...

Welcome, you raving party machine! Your diverse cooking prowess awes me...I would do dishes for one of your spontaneous dishes...make it so!

Lizzie said...

Those pakoras look damn tasty. I can't help but want to deep fry everything recently...

Psychgrad said...

I'm pathetic when it comes to being out in the sun/burning/heatstroke. So, I feel your pain. I guess that bright side is that it didn't happen on the first day of the trip.

Pakora....never heard of it. But I like the name.

kittie said...

jen - pakora are one of my favourite Indian foods, a trip home isn't complete until I've had some!!

Peter - so now you're bring the booze and doing the dishes? You're on ;)

lizzie - it's a slippery, but tasty slope ;)

pyschgrad - that's very true (you optimist!) I bet you'd like the taste too!

Heather said...

You Brits and your holidays! Everyone is taking them these days. I need to get out of town for awhile, too, I think.

Those pakoras look really good - what a good way to use the garden's bounty (I'm tryna think of things to do with all the veggies I'm growing).

Cynthia said...

You are such a talented cook.

And I agree, your friends could have at least have faked hangovers! :)

Lisa said...

Welcome home Kitty. I'm just loving the sounds of these pakoras - one of my favorite Indian treats.

Ann said...

Welcome back... your pakora looks fantastic!

Dee said...

Ibiza! It's grey and rainy here in Malaysia :(
I'm super jealous, but I'll forgive you because you gave me pakoras. Now how about the sauce?

Jeff said...

Yuck! I hate the sun poisoning. I gave up even putting on sunscreen because it does not do me a damn bit of good.

The pakora looks awesome and how can you go wrong with deep frying.

For those who lack a thermometer put in a piece of potato in the oil when you turn it on. When the potato is golden and floating the oil is ready for fryage.

Bellini Valli said...

I have yet to try these little bundles:D Thanks for the inspiration:D

kittie said...

heather, i'm already looking forward to the next one ;) When using veggies you can either leave them whole (if small enough ;) or chop/ grate them and mix them up however you like!

Thanks Cynthia - from you that is real kudos (preens and blushes)

lisa - I thought you would like these!

Cheers ann!

dee - I'm not sure how I didn't realise you were based in Malaysia before!! I promise I'll blog the sauces next time :)

Thanks for the tip Jeff! Next time I'm going to take a hat with a 12 inch rim!

Hi Val! Try them - you'll love them :)

Lore said...

Hi Kittie! Good to see you're back. So sorry to hear about the heatstroke.

Maybe some pakora to wash those bad memories away? ;) They do look great!

Nicole from: Rezimo.com said...

Wow, I've never heard of chickpea flour - sounds exciting!

(your picture will be posted today...sorry for the extreme delay - it was an error on my behalf!)

Chef Tom said...

I'm jealous! I hope you had a blast in Ibiza

Cakespy said...

Just came across this recipe--it's fantastic! I love fenugreek. I can't wait to try it!

Viagra Canada said...

It was the best election, I could bet for it, 'cos Ibiza is an amazing place. Many of these DJs use Ibiza as an outlet for presenting new songs within the house, it's the same thing with food and culinary artist.