Wow...I never had pakoras before, even in a restaurant. This recipe was suggested to me through the recipe exchange when I was looking for Indian recipes for a dinner party I was planning. These were so good, I served them with Tomato Chutney (recipe on allrecipes too). I used half of a cauliflower, one onion, half a green pepper, and one small zucchini. I had to double the batter and followed the recipe exactly, although the flower I used was Faina flower (chick pea and flour blend). I cooked them in about 1 inch of veg oil like others suggested (and they stayed together) in large wok until golden. I ended up cooking them a few hours before I served them and they did get a bit soggy, so they are best cooked and served right away. I even tried crisping them up a bit in the oven but couldn´t get them back to their formal glory. Regardless they were a hit and will definitely make again.
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Wow...I never had pakoras before, even in a restaurant. This recipe was suggested to me...