(C) Daily Kos
This story was originally published by Daily Kos and is unaltered.
. . . . . . . . . .
What's For Dinner? v17.46 - Pakoras [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.', 'Backgroundurl Avatar_Large', 'Nickname', 'Joined', 'Created_At', 'Story Count', 'N_Stories', 'Comment Count', 'N_Comments', 'Popular Tags']
Date: 2023-05-20
My winter crop of kale went to seed back in April and I pulled it up, but before that I found something new to do with it. On Food Network, chef Maneet Chauhan made pakoras, which are Indian vegetable fritters, and I had to try it. Pakoras aren’t a light tempura kind of batter, it’s heavier, with spices and the distinctive taste of chickpea flour, which you may have to go to an Indian market for. This isn’t a “dinner”, they are snacks or appetizers.
Pakoras are traditionally fried, but deep frying at home is a pain, so I picked a recipe intended for baking. This might be a great use for an air fryer.
from veganricha.com — for 4
1 cup (120 g) chickpea flour (garbanzo bean flour. If using besan, add 2 to 4 tbsp more for thicker batter consistency) 3 tbsp rice flour (or use fine semolina. Semolina is not gluten-free) 1/2 tsp salt 1/2 tsp cumin seeds , or other spices of choice such as carom seeds, mustard seeds, sesame seeds 1/2 tsp turmeric 1/3 tsp cayenne 1 tsp oil optional) 1/2 cup (118.29 ml) water 1/4 tsp baking powder 1 red or green chili , finely chopped 1 tsp minced ginger 6 curry leaves, finely chopped (optional) 1 bunch of curly kale 5 to 6 medium stems , 3+ cups packed after chopping
Remove stems from the kale by pulling between your fingers, or by using a knife. Chop into small pieces. Preheat the oven to 425 deg F (218 C). Line a baking sheet or dish with parchment.
Make the batter: Add all the dry ingredients into a bowl and mix. Add oil if using and water and whisk to make a thick smooth batter. If the batter is too thin/watery, add more chickpea flour a few tsp at a time and whisk in. If too thick, add water (1-2 tbsp). You want the batter to be thick and close to pasty so that it sticks well to the leaves.
Add the kale to the batter, and mix and rub the batter on/between the leaves
Spread on parchment lined sheet, and bake at 425 degrees for a total of 18-28 minutes.
Bake time depends on the size of the kale, and how crisp you'd like it to be. Reduce temp to 375 degrees F (190 C) after 22 minutes. Move the dish around for even baking.
Sprinkle some chaat masala or cayenne (red chili powder) Serve with green chutney , or tamarind chutney!
-—
Dinner here will probably be baked chicken breast and an artichoke. As usual at this time of year I have more artichokes than I can eat. What’s for dinner at your place?
[END]
---
[1] Url:
https://www.dailykos.com/stories/2023/5/20/2162761/-What-s-For-Dinner-v17-46-Pakoras
Published and (C) by Daily Kos
Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified.
via Magical.Fish Gopher News Feeds:
gopher://magical.fish/1/feeds/news/dailykos/
