Sunday, December 19, 2010
Hot Apple and Orange Pakoras with Herbs
A fresh cut apple is the best way to get the most of fibre and antioxidants. But on some days its fun to sneak the fruits in a different form in our menu for change, especially for the kids. This time I twisted the veggie pakoras with fruit pakoras - apple, orange and banana wedges/pakoras.
It was a delight to have apple and oranges in this new form. Pakoras are hot starter snacks from India, loved by everybody especially in the rainy and chilly weather. Its usually made of seasonal veggies like onions, potatoes, cauliflour and spinach. In this post, I replaced veggies with fruit. The small story behind my new recipe - few days back, it was too cold outside and I was out of stock of any veggie. But craved to have hot and spicy platter of pakoras to enjoy in snow showers. I peeked in my refrigerator and found few fruits. So instead of potato wedges, thought of giving fruit wedges a shot, by slicing and tossing the apples, oranges and bananas into rich chickpea flour with fresh herbs to enhance the flavor. Deep fry to make a quick platter of hot and spicy fruit wedges.
Apples : 2
Rice Flour : 2 tsp
Salt : 1/2 tsp or to taste
Paprika: 1/4 tsp
Black Pepper: 1/4 tsp
Chat masala: 1/2 tsp
Grated ginger: 1tsp
Parsley flakes: 1/2 tsp
Basil flakes: 1/2 tsp
Rosemary : 1/4 tsp
Dill flakes: 1/4 tsp
Baking Powder : 1/4tsp
Water : 3/4 cup
Cooking oil: 1 cup
Tamarind and Tomato sauce for serving
Wash and pat dry the apples with kitchen towel. Cut the fruits into wedges with a sharp knife or with apple slicer.
In a medium bowl take chickpea flour (besan), rice flour. Mix well, add spices and herbs to taste plus baking powder. Slowly stir in enough water until the mixture reaches the consistency of whipping cream. Beat the batter well and set aside to coat the fruits.
In a heavy bottomed pan/skillet on the stove, heat oil. Check the temperature of the oil by dropping a small drop of the batter in the oil.
If the oil is ready and hot, coat the apple wedge with the batter and drop it one by one in the hot oil. Fry on medium heat till it turns golden brown from both sides.
Drain the wedges on the paper towel to soak the excess oil.
Repeat the process for orange and banana wedges by frying few at a time until the entire material is used.
Serve it straight from the pan to the platter with sweet tomato and tamarind chutney for dipping the wedges.
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