Indiaas Topic.

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Op donderdag 19 januari 2006 07:40 schreef Duderinnetje het volgende:
Nou, waar blijft Obli

Mijn rode saus!!

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Op donderdag 19 januari 2006 09:20 schreef Silmarwen het volgende:
Iemand enig idee hoe je Union Bahees (zo spellen ze het bij de India in Leiden) maakt en pachoras.
Ik ben helemaal gek op beide. Verder kan ik wel een beetje indiaas koken (mijn vader is een Brit en was chefko, need I say more )

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Onion Bhajia or Pakora - 1, Mamta’s
Pyaz Pakora

Mamta Gupta

Onion pakoras or one of my favourite vegetable pakoras. I prefer them simple and without too many spices. They taste best when served straight from the frying pan/kadhai. Serves 4-6
• 250 gm. chickpea flour or besan
• 3-4 medium onions, peeled and sliced into thin rounds/discs.
• 1 tsp. salt
• 1 tsp. chilli powder
• 1/2 tsp. carom seeds or ajwain (use cumin seeds if you don't have carom seeds)
• 1/4 tsp. baking powder
• 1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild.
• Water to make batter
• Oil for deep frying

Instructions
1. Place sifted (to remove lumps) chickpea flour, salt, chilli powder and carom seeds in a bowl, add water slowly and make a batter. You have to beat it well, to make the pakoras lighter. It is the correct consistency when you are able to lift blobs of this batter and drop them into the hot oil, without the batter dripping all over.
2. Add baking powder just before you start making pakoras and mix well.
3. Heat oil in a wok. The oil is correct temperature when a test pakora dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper, when cooked in medium hot oil.
4. Dip onion slices, one at a time, in the batter, coat on both sides and gently slide into the hot oil. Wait until they sizzle to the surface and then turn them over frequently, until evenly golden brown and crisp on all sides.
5. Take out on an absorbent kitchen paper.
6. Serve immediately with Green Mango Chutney and Tomato Ketchup or Chilli Sauce.

Notes
• You can add 1 tablesppon of dry or 1 cup finely chopped fresh methi leaves (fenugreek) to the batter for a different taste.
• Bhaji means different things to different people. In my part of India, it mean a dry (without gravy) vegetable curry.
• Sometimes it is pronounced as Bar-jee or Bhar-jee in UK.