Cooking Lesson 1: Pakora

On Sunday, after resting from a long day in Surat on Saturday, I went to our friend Vilmalbhai's to learn how to cook pakora, with his wife. Pakora is my new obsession.  The novelty of Indian village food has has worn off and now I am taking every opportunity to learn to cook different dishes so I can escape the same chapati, rice and vegetable mixture.

Recipe: Pakora
Prep time: 10 minutes
Cooking time: 20 minutes

Serves four, or two very hungry people

Ingredients:

2 medium sized onions
1.5 cups of besan (chickpea flour)
1 teaspoon baking soda
1 tablespoon salt
1-1.5 cups water
2 tablespoons minced green chili
1-2 cups vegetable oil (amount varies with size of pot)

Instructions:

1. Finely chop onions and mince chillis
2. In a bowl, sift the flour (or break up large clumps)
3. Combine flour, onion, chillis, baking soda, and water
4. Knead with hands until batter becomes thick and smooth

5. Add salt
6. In a deep fryer or deep pan, heat oil at medium heat.  Allow oil to be 2 inches deep.
7. When oil is boiled, place 1 tablespoon of batter in the oil.  You can use your hands or two spoons.

8. Allow batter to cook for about 3-4 minutes or until golden brown.  Occasionally flip over to allow all sides to cook.
9. Remove pakora from oil and allow to cool.
10. Serve with ketchup or any sauce you think would complement.  Enjoy!