Fahad Inc. Dishes

    Pa-ko-ra ~ Fried Vegetable Fritters

    Another savoury starter which has its roots in India. Very popular in the UAE during Ramadan, there is however no definitive recipe, as each housewife makes it with her own ingredients. Indeed, I came across more than seven ways of making pakoras during my research! Rolled into small balls and deep fried, the pakoras are served warm and eaten with the fingers.

    2 1/2 cups chick pea flour (besar)
    1 bunch coriander
    6 spring onions
    6 green chillies
    2 onions
    4 cloves garlic
    1 teaspoon turmeric
    1 teaspoon salt
    1 1/2 teaspoon yeast
    3/4 cup warm water
    1 cup chopped cooked chicken (optional)
    Oil for frying

    Chop coriander, spring onions, onions and chillies, then crush garlic. Place all dry ingredients and vegetables in a large glass bowl and mix well. Dissolve yeast in water and pour over the mixture. Stir well (mixture will be dry) and leave uncovered in an unheated oven for eight hours, to rise. Roll the mixture into small balls.
    Heat the oil until it is budding, then add the balls and constantly turn them over and over until they are all brown. Drain on paper kitchen towel and serve warm.

    An Alternative Version of this Recipe is as Follows:

    2 cups chick pea flour (besar)
    2 onions
    1 potato
    1 small aubergine
    pinch chilli powder
    1 teaspoon baking powder
    1 bunch fresh coriander
    20 leaves fresh mint
    1 teaspoon bruised coriander seeds
    3/4 teaspoons salt

    Finely chop the onions, potato, aubergine, coriander, and mint. Mix all ingredients together, then add enough water to make a thick pancake-like batter. Leave for 20 minutes, covered.
    Heat oil and when it is near boiling point, turn the heat down. Drop teaspoons of the batter mix into the hot oil and when golden brown, turn over and brown the other side. Drain on paper towels and serve warm.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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