Recipe: Coriander pakora
Fritters with spices and aromatic herbs
May 19, 2009
 Pakistan cuisine is similar to indian one, and it uses many spices like coriander, mustard and cumin seeds.
This is the pakistani version of pakora, traditional fritters with chickpeas flour.
 Coriander pakora
Ingredients
Serves four:
100g chickpeas flour (besan)
1 egg
1 pinch of baking powder
half onion
1 potato
some bell pepper slices
1 pinch of chili powder
1/2 tsp. coriander seeds, ground
Sauce:
100g whole yogurth
1 clove garlic
1 piece of fresh ginger
1 tbsp. butter (or ghee)
1/2 tsp. black mustard seeds
Directions
Mix together chickpeas flour, chili powder and ground coriander. Add salt, black pepper and the beaten egg. Let rest.
Meanwhile prepare the yogurth sauce. Peel the ginger and mince with the clove garlic. Fry with butter for a couple of minutes. Mix gently with the yogurth in a bowl. Garnish with mustard seeds.
Mince the onion, bell pepper and peeled potato. Add minced vegetables and baking powder to the besan mixture.
Heat oil in a frying pan. Take a spoonful of mixture and put it in the pan. Fry over medium heat, turning carefully when golden brown.
Serve hot with the yogurth sauce.
 Similar recipes:
Hushpuppies (Cajun fritters with thyme)
Corn patties with coconut sauce
My Kitchen My World travelled to Pakistan.
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