Being Indian I am all to familiar with lengthy traditional Asian recipes my mum would make. I am so amazed at the Asian aromas in the kitchen at cooking time, which to this day still make my mouth water and conjure up childhood memories of holidays in India, among the hustle and bustle. Although I love cooking tradiitonal Asian recipes, unfortunately lack of time is always an impediment. It is for this reason that I have come up with ways of creating tasty and quick variations to some common Asian faves. Pakoras (if you are unaware) are essentially fried potato dumplings which can be dressed up as much as you like, by adding a variety of vegetables or dressed simple as you like by just using potatoes. Pakoras are sold in India as a fast food snack by the roadside and are typically enjoyed when served piping hot with chutney. I always find something reassuring about frying up these Pronto Pakoras on a dull rainy afternoon as they are cheap and make a yummy filling for a sandwich when smothered with mint sauce between bread the next day!
- 250 millilitres chickpea powder
- 1 large potato
- any vegetables (such as cauliflower, aubergine or spinach)
- oil (for deep frying)
- 1½ teaspoons salt (according to taste)
- 1½ teaspoons baking soda
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chile powder
- 125 millilitres water
- 1 large onion
Pronto Pakoras is a community recipe submitted by Asianella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.