Recipe for awesome Pakora batter
I use half and half, besan (chick pea flour and plain wheat flour) add about a teaspoon of baking soda per cup of flour used.
Add to the dry flour:
Salt
Sesame seeds
Coriander powder
Cumin powder
Garam massala
Tumeric
Hing
Chilli powder
Kalonji (just a little) I usually either add sesame seeds or kalonji but not both.
Add water and stir until you have a nice consistency where it coats the vegetable but is not too thick. The type of vegetable used determines the heat in which you cook it. Cauliflower should be cooked at medium heat and should spend about 10 minutes in the ghee. Eggplant can be cooked at a higher temperature.
Offer to Prabhupada and Krishna.
source: Bhumi’s Prasadam Album and Blog at facebook.com
Thanks for this recipe. I found a giant puffball today and fried it in a tempura-like batter served with dill sauce. Next time I will try this pakora batter and perhaps a sweet and sour chili sauce.
Kind regards,
Paula