When I was young I always enjoyed it when my mother would fry up a batch of parkoras. They were always best fresh and hot This is when they were the crunchiest. Fast forward to when I’m older, paying my own mortgage and mother isn’t frying let alone standing by a pot of oil, I want pakoras. When I ask her for the recipe, what I do I learn, the crunchiness is because they were pakoras with chickpeas. The chickpeas are what made them crunchy. This is my mother’s pakora recipe.
Ingredients
- 2c chickpeas soaked overnight in water
- 1.5 c chopped cooking onions
- 4 small hot green chillies
- 4 large garlic cloves
- 2 sq cm fresh ginger root
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- ¼ tsp salt
Instructions
- To make chickpea paste:
- Put 1 c of soaked and drained chickpeas in a grinder with the garlic cloves and fresh ginger root and ½ c water.
- Grind the mixtures into a coarse paste.
- Repeat steps I and II with the second cup of chickpeas; hot green chillies and ½ c of waters.
- Put the ground chickpeas in a plastic container and add the spices and mix well, while stirring with a fork.
- Add the finely chopped onions and mix well.
- The mixture is ready for deep frying.
- Heat oil in a pan on stove.
- Remove the hot oil from the stove and turn heat down.
- Make a patty like the cookie dough and put in the hot oil.
- Put the pan back on the stove. Turn the heat on to high and cook until the pakoras turn light brown.
- Turn the Pakoras and cook at medium heat until golden brown.
- Drain the oil and put in a colander lined with paper towels.
- Let the Pakoras stand and cool for five minutes.
- Serve.
References
- Chickpea, Wikipedia, URL: https://en.wikipedia.org/wiki/Chickpea
- What are the benefits of chickpeas?, Natalie Butler, Dec 2017, Medical News Today, URL: https://www.medicalnewstoday.com/articles/280244.php
- Chickpeas (Garbanzo beans), The Nutrition Sources, Harvard T.H. Chan, School of Public Health, URL: https://www.hsph.harvard.edu/nutritionsource/food-features/chickpeas-garbanzo-beans/
- Garbanzo beans (Chickpeas), The World’s Healthiest Foods, URL: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58
- The Secrets of Pairing Tea with Seafood, July 2015, Tea Time, URL: https://www.teatimemagazine.com/secrets-of-pairing-tea-with-seafood/
- Tea Pairings, arbor teas, URL: https://www.arborteas.com/tea-pairings/
- Food Pairing with …Tea!, Twinings, URL: https://www.twinings.co.uk/about-twinings/latest-news-and-articles/food-pairing-with-tea
- Beginner’s Guide to Pairing Tea with Food, Rivertea, URL: http://www.rivertea.com/blog/beginners-guide-pairing-tea-food/
- Tea and Food Pairings – What tea goes with what foods?, Mar 2012, Shanti Tea, URL: https://www.shantitea.ca/stblog/article/st/777/tea-and-food-pairings-what-tea-goes-with-what-foods
- Tea and Food Pairings, The Nibble, URL: http://www.thenibble.com/reviews/main/beverages/teas/pairing-tea-with-food.asp
- Pairing Tea with Foods, English Tea Store, URL: https://www.englishteastore.com/article-pairing-tea-with-foods.html
- Beginner’s Guide to Pairing Tea with Food, Ralph Kenney, May 2015, Immortalitea, URL: https://immortalitea.com/blogs/immortal-musings/139134535-beginners-guide-to-pairing-tea-with-food
I enjoy learning and sharing that knowledge.Sharing has been in many forms over the years, as a teaching assistant, university lecturer, Pilates instructor, math tutor and just sharing with friends and family.Throughout, summarizing what I have learnt in words has always been there and continues to through blog posts, articles, video and the ever growing forms of content out there!
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