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Recipe: Coriander Pakora
My Kitchen, My World - Pakistan
May 19, 2009

Pakistan cuisine is similar to indian one, and it uses spices and herbs, so I had to join the event!
This is the pakistani version of pakora, traditional fritters with chickpeas flour.

Coriander PakoraCoriander 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.

My Kitchen My World travelled to Pakistan.

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Comments
Author: Andrea (URL)
02/06/2009

Seemie, your coriander pakoras and dipping sauce look absolutely delicious! I have always wanted to make pakoras. Welcome to My Kitchen My World, I wanted to let you know the round-up is now posted at the MKMW site. Thank you for cooking along with us :)

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