Monday, June 13, 2011

Recipe: Beer Batter Pakoras

Its raining, its pouring!!! Monsoons make me hungry. Well, just about everything makes me hungry, but monsoons bring out the cravings. There is nothing like enjoying some pakoras on a nice rainy sunday afternoon. Lets add a twist though, lets make them beer batter pakoras <insert evil laugh>.


Ingredients:-

1 cup of Besan Flour (Chick pea flour)
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1/2 teaspoon of Red chilli powder
1/2 teaspoon of salt.
1 teaspoon of Garam Masala or Chaat masala (as you want it flavoured)
Assortment of whatever you want to use to make pakoras. In my case it was  Potatoes.
1 can of Beer.
Sunflour or other oil for frying purposes.

Lets COOK!!!

Time for some Mise en Place. Lets boil those potatoes and cut them up into thin disks. You can possibly use raw potato but this gives you a nice soft pakora. Season them with a bit of salt, some red chilli powder.


To spice up the batter you want some Coriander and some fennel seeds.



Pound away at them in a mortar and pestle till you get as fine a powder as possible. 
(It will become finer. This is an intermediate stage, put some elbow grease into it!!!)

Add your ground spice, salt, chilli powder to your Besan flour. 


Now crack open that can of beer and slowly start pouring it into the mixture. Keep stirring it constantly, but be gentle. The whole idea here is to try and maintain the carbonation within the liquid. The air within the beer is what give shit pakora batter its light fluffiness.


I got it to the consistency of something like cream. You can go thicker or thinner if you like. If you go thinner, it might fall off the potato whilst frying. If you are making onion pakoras you want it to the consistency of a really thick thick paste, or maybe coat the onions in some all purpose flour so they hold onto the batter. (Not something I've tried, so let me know how it turns out if you do).
So pour slowly till you get the consistency you want. Don't worry about having beer left over, I doubt it will go to waste.
Now work quickly. You do not want the batter to stay out too long because it will again loose its aeration. Get the sunflower (or other frying oil) onto a wok, and start heating it.


When the oil is hot, dip the potato in the batter and drop it into the oil. Let them fry till they get a nice golden brown texture.


Once they are done, remove them with a slotted spoon and sit them on some paper towels to soak up the excess oil.


Sprinkle a little Chaat masala on them and serve them with tomato ketchup and enjoy the rains!!!!


Printable Recipe:

Ingredients:-

1 cup of Besan Flour (Chick pea flour)
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1/2 teaspoon of Red chilli powder
1/2 teaspoon of salt.
1 teaspoon of Garam Masala or Chaat masala (as you want it flavoured)
Assortment of whatever you want to use to make pakoras. In my case it was  Potatoes.
1 can of Beer.
Sunflour or other oil for frying purposes.

Lets COOK!!!

1) Boil your potatoes and cut them into little discs. Season with a little salt and red chilli pepper
2) Grind your fennel and coriander seeds in a mortar and pestle.
3) Season your besan flour with the ground spices, salt, and red chilli powder.
4) Slowly add beer to your flour till you get the consistency you are aiming for. Be gentle whilst mixing the beer so as to not lose aeration. Work quickly.
5) Heat your oil in a wok.
6) When it comes to temperature, dip the potatoes into the batter and drop them into the hot oil.
7) Cook them till they are golden brown in colour and remove with a slotted spoon.
8) Let the pakoras sit on paper towels to soap up the excess oil.
9) Season them with Chaat masala, serve with Tomato Ketchup.



4 comments:

  1. They look yummy! You've taken the age old concept of chai and pakoras and twisted it into what it really should have been! Only, I don't know if I should say Cheers or Bon Appetit!

    ReplyDelete
  2. ah, just realized the camera quality got way better :P .. nice! :D

    ReplyDelete
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