Pakora – Southern India

(Spiced Shrimp Fritter)

Cooking Method – Deep Fried

Yield – About 30 Pakora Balls at 1 oz each

Advanced Preparation – Pakora Batter/Dough

Ingredients:

1.5 lb Shrimp, peeled and de-veined (do not throw out the shells they can be used in other preparations!) and then 1 lb cut into ¼ inch pieces and ½ lb pulsed in food processor

6 ounces Red Onion, minced

3 tbsp Ginger, minced or microplained

1 tbsp Garlic, minced or microplained

1.5 tbsp Fresh Red Chili, minced

¼ cup Fresh Cilantro minced

1 tbsp Salt

1 tsp Cumin, ground

4 tbsp Corn Starch

¼ tsp Baking Soda

3 oz Besan Flour (chickpea flour) (may need slightly for or less depending on moisture content of other ingredients)

Procedure: 1. Combine all ingredients except the besan flour and mix well to insure even

distribution of the ingredients.

2. Cook a small amount of the mixture in a sauté pan to check that the seasoning has

been made properly, adjust if necessary

3. Add the besan flour slowly to the mixture mixing the whole time until a sticky

dough/batter is formed that can hold its shape if scooped

4. Once the mixture is correct consistency sample one pakora by frying to see that

they hold together when frying and have light texture inside after being cooked (if

they fall apart add more besan flour, if they are too dense add water or milk to

make lighter)

5. If correct divide the dough into approximately 30 portions at 1 oz each by either

using wet hands to handle and roll or by using a ice cream scoop to portion.

6. Fry to order and enjoy with chutney