Is there anything more magical than bubbling hot oil? Not the idea of being bathed in it, of course, but rather the delight of immersing battered delicacies in it. Witnessing that hot oil transform these battered items into crispy, crunchy morsels is nothing short of witchcraft.
With the rainy season firmly settled in Karachi, it’s time to momentarily set aside the woes of wet laundry, oceanic roads, and leaky roofs. Instead, let’s turn to a comfort that never disappoints: a plate full of crunchy pakoras with a side of ketchup.
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The Pakora Making Process
If you’ve always been a pakora eater but never dared to be the maker, fear not. Even if hard labor isn’t your forte, an excellent baseline pakora requires minimal effort.
Ingredients:
- 1 cup besan (gram flour)
- A pinch or two of salt (adjust to taste)
- Preferred spices (cumin, coriander, chili powder)
- Water
- Assorted vegetables (carrots, spinach, capsicum, spring onions, onion, or potato)
- Oil for frying
Steps:
- Prepare the Batter: Mix the besan with salt and spices. Gradually add water to achieve a runny consistency that slides slowly off a spoon.
- Add Vegetables: Grate or chop any leftover vegetables you have. Carrots, spinach, capsicum, and spring onions work great. Even a simple onion or potato, thinly sliced, will do.
- Heat the Oil: Fill your pan with enough oil to submerge the pakoras. Forget the air-fryer—this is about indulgence, not health. Heat the oil until it’s really hot. Test by waving your palm over the pan; if you feel the heat, it’s ready.
- Fry the Pakoras: Use a fork or spoon to drop blobs of batter into the hot oil. Turn them gently when the edges brown. Remove once they are golden brown on each side.
Enjoy Your Creation
Serve your pakoras hot, with a bottle of ketchup for dipping. The crunchiness is a bonus; what matters most is that they are hot and dippable, providing a momentary escape from the rainy day troubles. For a few delicious moments, you can forget about the leaky roof and the soggy laundry, immersing yourself in the simple joy of freshly made pakoras.
