Garlicky Mushroom Pakora



Gram flour 175  g

Salt 1⁄2 tsp.

Baking powder  1⁄4 tsp.

Cumin seed 1  tsp.

Chilli powder 1  tsp.Garlicky Mushroom Pakora

Water 200  ml

Garlic cloves, crushed 2

Onion, chopped 1  small

Button mushrooms, left whole 500  g

Vegetable oil (for deep frying)



Place the gram flour, salt, baking powder, cumin and chilli in a bowl. Make a well in the centre and add the water, mixing well to for a smooth batter.

Add the garlic and onion to the batter and mix inches.  Leave the mixture to stand for ten minutes while you wipe and trim your mushrooms.

Mix the mushrooms into the batter and stir to coat.

Heat enough oil to cover the pakoras in a pan to about 180C (so a cube of bread browns in 30 seconds).

Once the oil is hot fry a few pakoras at a time until golden brown. Drain and keep warm.

Serve with salt and lemon juice.


Crispy Shrimp Tempura



All-purpose flour  1 cup

Corn-starch 2 tbsp.

Salt 1 pinch

Water 1 cup

Egg yolk 1Crispy Shrimp Tempura

Egg whites, lightly beaten 2

Medium shrimp, peeled and deveined, tails left on 1 pound

Vegetable oil for frying 2 cups



Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the centre of the flour.

Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.

One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil.

Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.


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