This Week's Meals: Ekadasee Kotu Aloo Pakora
For something with a complicated name, it's a pretty plain meal. Basically deep fried plain potatoes. Sadly, I think this is a very barebones recipe, designed to give you the basic pakora, and you're expected to add extra spices to taste. Which I didn't do.
Salted deepfried potatoes. Not bad. Not terribly good, either. Maybe I'll go a little more crazy on the spices next time.
# Buckwheat Flour Potato Fritters (Ekadasee Kotu Aloo Pakora)
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
1.0 cup buckwheat flour
0.5 tbsp black pepper
0.5 tsp salt
0.25 cup cilantro (finely chopped)
1.25 cup water
3.0 whole russet potatoes (boiled for 10 minutes)
0.25 tsp baking powder
vegetable oil
1 - Combine the flour, pepper, salt and fresh herbs in a mixing bowl and mix well.
2 - Add most of water and, working with a whisk, beat into a smooth batter.
3 - Add the remaining water (you may need more or less than the stated amount) and continue whisking until the batter is the consistency of cream.
4 - Cover and set aside for at least 20 minutes.
5 - When the potatoes are cool enough to handle, peel and slice each one on the diagonal into 8 coins.
6 - Stir the batter, add the baking powder, and stir again.
7 - Pour ghee or vegetable oil to a depth of 2 inches (5 cm) in a deep-frying pan over moderate heat until it reaches 355°F (180°C) on a thermometer.
8 - Put a few slices of potato in the batter and cover them completely.
9 - One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching.
10 - Maintaining the oil at between 345°-355°F (173°-180°C), fry on both sides, using a fork to turn the fritters, until reddish-gray and crisp.
11 - As the fritters color, remove with a slotted spoon and drain on paper towels. Continue to dip and fry until all of the potatoes and batter have been used.
12 - Keep an eye on the consistency of the batter; it quickly thickens near heat. You may have to add water from time to time so you do not run short.
5 servings at ~37.5g carbs per serving.
Calories 183
Total Fat 0g
Total Carbohydrate 40g
Protein 5g
Original recipe called for 6 servings.
@Alairthephoenix - Yeah, I had garam masala and that would have gone a LONG way to saving this dish.
@dolari oh yes! That's a really good mix!
@dolari you can pakora almost any veggie! Onion is very delicious if you like/can have them, but basically it follows tempura rules, you can use anything really. I use Indian style curry powder if I'm low on money/spoons to spice it.