Skip to main content

Tempura/Pakora



In my home, you don't mess with my mom's kadhi chawal recipe. For starters, it is just about the best version of kadhi you will taste. Plus it's pretty near perfect, with the right amount of tang and spiciness. But there's one thing I've been thinking of trying for a while, and that is to use the techniques of making tempura to make a crisper version of the pakoras.

It's just a couple of tweaks really, but they somehow make the pakoras a lot crisper to bite into. And once you dunk them in the kadhi and wait 15-20 minutes, you get soft pillows that absorb all the kadhi flavours.

So what's different you ask. Nothing much in the onions, which are sliced thinly lengthwise as you would for your regular pakoras. The magic happens in the batter. For one large onion, start with 1/2 cup gramflour (besan). Now add 1 tbsp cornflour to make your flour a bit lighter. To the flour mix, add salt, a pinch of chilli powder, 1/2 tsp ajwain, 1/2 tsp garam masala and 1/2 tsp amchur.

Mix everything well to combine the spices and flours. Now grab a fresh bottle or can of soda water or sparkling water from the fridge - you want it as chilled as possible. Use the cold soda water to make a batter of dropping consistency, it should be like a crepe batter and not too thin. Dunk the onion slices in the batter and drop into a pan with at least 2-3 inches of hot oil. Deep fry until a golden brown. The pakoras will puff up as they hit the oil, possibly because of all the bubbles trapped in the water and you get quite an interesting flavour hit from a combination of bubbly water and cornflour.

Go give this tweak a try before the monsoons and the pakora season ends. Just don't tell my mom!

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…