Pakora's are essentially fritters deep fried in oil, they can be made with one vegetable or a mixture so don't be afraid to experiment not only with the vegetable but the spices involved in the batter. This is a small batch of batter, perfect for a starter for two, it can easily be doubled, I've used large oyster mushrooms here but you could use any mushroom, sliced king oyster, portabella and even whole button mushrooms.
Heat up your oil to 180c ready for frying
In a bowl mix the gram flour, rice or corn flour, all the aromatics, yoghurt and seasoning to a thick slurry then add water bit by bit until you have the consistency of a thick double cream.
When you are ready to fry your pakoras, dip the mushrooms in the batter ensuring you cover all over and then lay them away from you in the hot oil, depending on the the size of your you should be able to do 3-4 at a time. Fry for 2-3 minutes each side until golden and crisp, keeping them warm whilst you fry the rest.
Serve with your choice of dipping sauce
Ingredients
Directions
Heat up your oil to 180c ready for frying
In a bowl mix the gram flour, rice or corn flour, all the aromatics, yoghurt and seasoning to a thick slurry then add water bit by bit until you have the consistency of a thick double cream.
When you are ready to fry your pakoras, dip the mushrooms in the batter ensuring you cover all over and then lay them away from you in the hot oil, depending on the the size of your you should be able to do 3-4 at a time. Fry for 2-3 minutes each side until golden and crisp, keeping them warm whilst you fry the rest.
Serve with your choice of dipping sauce