Recipe

LEMONADE PAKORAS

Come and enjoy these imperfectly shaped, perfectly cooked and rustic looking vegetable pakoras with a crispy crunch... the best in town...!

Yields42 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 3 Finely Sliced Baby Aubergines
 1 Finely Sliced Potato
 1 Finely Sliced Onion
 68 Chopped green Chillis (optional)
 1 cup Chopped Coriander
 0.75 cup Gram Flour (chickpeas,besan)
 2 tbsp Plain flour
 1 tsp Rice Flour
 1 tsp Fine Sea Salt
 1 tsp Baking Powder
 1 tsp Chilli Powder (optional)
 2 tsp Hot Curry Powder
 1 tsp Lovage Seeds
 0.50 cup Lemonade
 Oil For Deep Frying
1

Heat the oil on a low to medium flame or prepare you deep fat fryer to 360-375ºF.

2

In a bowl, add all the vegetables: aubergine, potato, onion, chillies and coriander.

3

Sift in all the flours, spices and salt: gram flour, plain flour, rice flour, baking powder, salt, chilli powder, curry powder and salt.

4

Thoroughly mix it all up. Add the lovage seeds. The addition of the salt usually means the onions will start to release its own juices. This usually means you have to be careful as to how much liquid you add.

5

Once you have mixed your ingredients, you want to ensure you can hold an amount of mix which you can drop into the oil. So therefore, slowly and carefully add the lemonade 1tbsp at a time.

6

If the mixture does not stay together in a clump or ball add a little extra plain flour or if the mixture is too stiff loosen with a little extra lemonade.

7

If the vegetables are too chunky they may not cook through and also may not bind. So ensure the vegetables are sliced very thinly. The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.

8

In total you may only end up using 1/8 cup of lemonade.

9

Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown colour. Drain on a good quality kitchen towel, i like to use thirst pockets and rest on a plate.

10

Repeat with the remainder of the batter. Serve right away, and enjoy. I love to serve these with mint chutneys, sweet chilli sauce, naga sauce and/ or tamarind sauce. Alternatively you can save these and turn it into a Pakistani curry dish called Kurrey.

Hi My Hungries

 

Do you like long drives? Long drives is most definitely Hungry Hijabis most favourite past time activity. Whats there not to enjoy? The company of your favourite people (you can choose them too) 🙂 and some good music, often quite relaxing and chilling. Someone to drive you through long winding roads without any traffic, just green fields and a warm breeze and most of all some car food!

Often we are forever crunching through crisps and chomping away on travelling sweets we kinda forget that we could actually enjoy our own goodies from the home and thats exactly what we at the Hungry Hijabi HQ are known to do.

Whenever Hungry Husband has a random urgent meeting far away, or a collection i literally run up to my kitchen and fry some goodies, grab my hijab, slip on my trainers and grab those children and run to the car!!!Yep thats me! I just love road trips!

Today we are off on a drive this morning to pick up our organic goods. Every Sunday we go to a farmers market and pick up our raw milk, dairy and come fruit and vegetables. I
needed to urgently use up the leftovers in the fridge in preparation for the new shopping so it was aubergine, onion and potato pakoras today. I used random mild spices , a mix of flours and lots of coriander. And what did I use to bind it ? Lemonade !!! Yes You heard it right here.

Why did i use lemonade well its pretty simple to understand really. Do you have what it takes to be a food scientist? Heres why i use lemonade in all my batters in my cooking. The oil uptake of lemonade batter is greater than water-based batters. I found that lemonade batters fry up softer and more fracturable than water-based batters. I also found that lemonade batter made the pakoras and vegetable strips softer and crispier.

I also add rice flour to the batter which helps add crispy textures. This is something my mother did to all her batters; but if she was to discover i added lemonade to all my bengali cooking i think she would go hysterical on me 🙂 it doesnt matter anyway because i know she wouldnt complain eating them 🙂

Ingredients

 3 Finely Sliced Baby Aubergines
 1 Finely Sliced Potato
 1 Finely Sliced Onion
 68 Chopped green Chillis (optional)
 1 cup Chopped Coriander
 0.75 cup Gram Flour (chickpeas,besan)
 2 tbsp Plain flour
 1 tsp Rice Flour
 1 tsp Fine Sea Salt
 1 tsp Baking Powder
 1 tsp Chilli Powder (optional)
 2 tsp Hot Curry Powder
 1 tsp Lovage Seeds
 0.50 cup Lemonade
 Oil For Deep Frying

Directions

1

Heat the oil on a low to medium flame or prepare you deep fat fryer to 360-375ºF.

2

In a bowl, add all the vegetables: aubergine, potato, onion, chillies and coriander.

3

Sift in all the flours, spices and salt: gram flour, plain flour, rice flour, baking powder, salt, chilli powder, curry powder and salt.

4

Thoroughly mix it all up. Add the lovage seeds. The addition of the salt usually means the onions will start to release its own juices. This usually means you have to be careful as to how much liquid you add.

5

Once you have mixed your ingredients, you want to ensure you can hold an amount of mix which you can drop into the oil. So therefore, slowly and carefully add the lemonade 1tbsp at a time.

6

If the mixture does not stay together in a clump or ball add a little extra plain flour or if the mixture is too stiff loosen with a little extra lemonade.

7

If the vegetables are too chunky they may not cook through and also may not bind. So ensure the vegetables are sliced very thinly. The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.

8

In total you may only end up using 1/8 cup of lemonade.

9

Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown colour. Drain on a good quality kitchen towel, i like to use thirst pockets and rest on a plate.

10

Repeat with the remainder of the batter. Serve right away, and enjoy. I love to serve these with mint chutneys, sweet chilli sauce, naga sauce and/ or tamarind sauce. Alternatively you can save these and turn it into a Pakistani curry dish called Kurrey.

LEMONADE PAKORAS

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