Vora Pakora

I don't know if this happens in North America, but kids in Pakistan tend to make fun of each others' names quite often, specially if its not the common ones like Smith, or Brown or John. So my last name was associated with the fabulous Pakoras. Considering they are one of the hit appetizers at the Larch gatherings I don't mind it so much anymore.

So Pakoras, Pakoras, Pakoras. I don't exactly know if its an Indian dish or a Pakistani dish, or elsewhere but tends to lean towards the sub-continental side. Pakoras consist mainly of chick pea batter, spice goodness and anything you can deep fry, thats basically in a nutshell. I generally make mine pretty simple, as I am always in the hurry to feed people.

So here are the details.
chick pea powder (as much as you like). Depending on the first ingredient, you can decide the quantity of the rest of the ingredients. I usually don't have habit or measuring, except if I am nervous (then you surely measure)
salt
pepper
chopped cilantro
roasted garlic
fried red onions(maroon)
shallots
cayenne
red chilli powder
chilli flakes
rubbed marjoram
turmeric
ginger powder
a bit or garam masala

For deep frying:
Loads and loads of sunflower/ canola oil ,no butter for this one :( and anything you can dip in the batter and deep fry. I generally use mushrooms, onions, bell peppers, Jalapeno peppers, spinach.

If you are a measuring geek, then suck it up and try this one without measuring. If you really can't get it than here's a little tip on the recipe. If you make 2 cups of batter than use half a medium size onion, 3 cloves of garlic, a handful of cilantro, couple of shallots and use your imagination for the spices, most of these are strong so be gentle with them. Otherwise you will have a regretful next morning.

Oh, another note with the Jalapeno peppers, if you really want to spice it up you can stuff chilli flakes, habanero sauce, the batter, and then dip it in the batter and deep fry. Take them out and sprinkle chilli flakes. This one is a guaranteed burner.