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Chickpea & Squash Pakoras <

Chickpea & Squash Pakoras

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Sift the gram flour and self raising flour into a large bowl, add the cayenne pepper, curry powder, mustard seeds and cumin seeds and mix well ensuring the spice are well combined.

Now add the the lemon juice, then gradually start adding the water to form a smooth batter that is thick enough to coat the back of the spoon (you might not need to use all of the recommend amount of water) set aside the batter to relax for about 20-25 minutes.

In the mean time fill a medium frying pan with the sunflower oil, place on a medium heat and leave for 5-10 minutes for the oil to get hot. (caution as hot oil can be dangerous, and don?t leave unattended).

Add the rest of the ingredients into the batter and mix well ensuring the chickpeas and butternut is well coated.

Once as the oil is hot enough, carefully lower a tablespoon of the batter mix in batches into the oil (about 4 at a time) and fry for about 4-6 minutes, or until the pakaoras are crisp and golden brown.

Serve immediately as a starter or as a snack/compliment.
Sunflower oil x 700ml (for frying)
Gram flour x 125g
Self raising flour x 25g
Cayenne pepper x ½ tsp
Curry powder x 1 tsp
Brown mustard seeds x 1 tsp
Ground cumin x 1 tsp
Lemon juice x 1 lemon
Chickpeas x 1 tin (drained & rinsed)
Shallots x 1 (finely sliced)
Root ginger x 1 tbsp (grated)
Butternut squash x 1 small (peeled & grated)
Coriander x a good handful (roughly chopped)
Salt and pepper x a good pinch of both
Red chilli x 1 small (finely chopped)
Water x about 280ml