WHAT IS A pakora?

Answer 1

Pakora is a type of Indian cuisine or Pakistani cuisine created by taking ingredients such as chicken, onion, aubergine, potato, spinach, cauliflower, tomato, and chilli, dipping them in a batter of gram flour and then deep-frying them. They are usually served as snacks or appetizers. They can be eaten as starters in restaurants. When onions are so fried they are also known as onion bhujia, or bhaji.
In Pakistan, Muslims make pakora in Iftari dinner in the holy month of Ramadan. Pakora is a common snack in Pakistan

In the UK, (particularly Scotland), pakoras are also a popular fast food snack, and are usually purchased from Indian takeaway restaurants as an alternative to chips, curries or a kebab.

Pakoras are also eaten as snacks with tea in Pakistan and India.

Answer 2

A pakora is everything above me and a good recipe is:

Cauliflower and Cheese Pakora

1 teaspoon curry
1/4 cup cilantro leaves, chopped
2 tablespoons green chilies, chopped
1 teaspoon ginger, chopped
1 cup cheese, grated, of your choice
1 cup flour
1 head cauliflower, separated into small florets
salt, to taste
water
oil

In a large bowl mix first 5 ingredients thoroughly.
Add enough water to make a thick batter.
Add cauliflower and blend well.
Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365.
To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready.
Add all batter to oil, 1/4 cup at a time to make "pancakes" and fry until golden brown.
Drain well.

Answer 3

A deep-fried fritter popular in India.

The batter is generally based on besan flour (ground chickpeas) and can contain most anything including vegetables, fruit, rice, fish or meat. Usually small, the crisply fried pakoras are most often served as appetizers or snacks.

Answer 4

Pakora
(Indian vegetable fritters)

Yield: 4-5 servings
INGREDIENTS PREP AMOUNT
Chickpea flour (besan) 1 cup
Water warm 1/2 cup
Oil 2 T
Cumin, ground 1 t
Salt 1 1/2 t
Hot chiles minced 1-2 each

Prepared vegetables (see variations) 2-3 cups

Oil for deep frying
METHOD
Basic Steps: Mix → Rest → Batter → Fry

1. Beat first set of ingredients well with a whisk to incorporate air and make a fluffy batter. Alternatively, make the batter in a blender. Let rest 30 minutes.
2. Heat oil to 375°. Dip vegetables in batter to coat. Drop in batches into hot oil and deep fry till lightly browned.
3. Drain on paper towels and serve immediately.

VARIATIONS

* Vegetables for Pakora: onions sliced in rings; eggplant sliced in thin rounds; par-cooked potatoes sliced in thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced in rings; okra sliced in rounds. Use your imagination.
* Spinach or Cabbage Pakora: mix 2-3 cups of chopped spinach or cabbage with the pakora batter. Drop spoonfuls into the hot oil and fry till golden.
* Add a pinch of turmeric or asafoetida powder (hing) to the batter if you like.

NOTES

* Serve with mint chutney or cilantro chutney.


Enjoy...I do

Answer 5

Pakora is a type of Indian food created by deep-frying the ingredients. Pakora comes in all different types: chicken, vegetable, and many other combination pakoras exist. Commonly used vegetables include onions, eggplant, potatoes, and spinach. These are then dipped in a batter of gram flour and then fried. They are usually served as snacks or appetitizers.

Below i gave one of the PAKORA (PAKODA) Recipe

Mirchi Ka Pakoda (green chilli fritters)

This is a delicious snack for those of you who enjoy the heat of green chillies! Perfect when teamed with hot cup of Masala Chai on a cold day. Make Mirchi Ka Pakoda with pickling green chillies for extra heat or with the "sweet" banana chillies for a milder taste which is just as enjoyable.
INGREDIENTS:
6 large green chillies (the ones used for making chilli pickle) or 6 banana chillies
3 tsps Chaat Masala (available at most Indian grocery stores)
4 tsps tamarind juice (made with a golf ball-sized lump of tamarind)
2 tsps red chilli powder
1 medium onion chopped very fine
3 small green chillies chopped very fine (use only if you are making pakodas with banana chillies)
1 cup bengal gram flour (besan)
1 tsp turmeric powder
1 tsp cumin seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil for deep frying
PREPARATION:
To make tamarind juice, put the ball of tamarind in a bopwl and cover with very hot water. Set aside for 10 minutes. When the tamarind has softened, use your fingers to mash it and squeeze out the pulp.
Do this till all pulp has been removed. Now strain the pulp through a sieve and keep juice aside for later.
Put the gram flour in a large mixing bowl with the turmeric powder, 1 tsp red chilli powder, cumin seeds, salt to taste. Add warm water - a little at a time - and use a whisk to blend all together. The resulting batter should be like thick pancake batter. Keep aside.
In another bowl, mix the onion, green chillies, 1 tsp red chilli powder, Chaat masala and tamarind juice. Mix well to blend all ingredients. Keep aside.
Wash and pat dry all the Pakoda chillies. If you are using the hot pickling green chillies, you can reduce some of the heat by removing the seeds. Wear gloves while doing this to avoid your fingers burning.
Make one slit along the length of the chillies (from just under the stem to just above the end of the chilli) making sure you do not slit all the way till the bottom or cut through the other side of the chilli.
Now stuff/ fill the slit you made in the chilli with the onion-spice-tamarind juice mix. Repeat for all the chillies.
Heat the oil for deep frying (on a medium flame) till it is almost smoking.
When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over turning ocassionally. Remove and drain on paper towels. Fry remaining chillies in the same way.
Serve piping hot with Mint-Coriander Chutney and a hot cup of Masala Chai (spiced tea)!

Answer 6

Pakora is a type of Indian cuisine or Pakistani cuisine created by taking ingredients such as chicken, onion, aubergine, lentils, potato, spinach, cauliflower, tomato, and chilli, dipping them in a batter of gram flour and then deep-frying them. They are usually served as snacks or appetizers. They can be eaten as starters in restaurants. When onions are so fried they are also known as onion bhujia, or bhaji.

Answer 7

It's a spicy Indian fritter, usually with veggies. In the UK it is usually served as a little snack.

Answer 8

Indian fritters, usually made with vegetables.

Answer 9

it is a fried appetizer with stuffing of veg curry mostly potatoes and other veg .

Answer 10

try this web site hun .........www.flickr.com/people/pakora