Saed News:Zahedani Pakora is a local snack from Sistan and Baluchestan, which is quite similar to Indian Pakora. This crispy and delicious dish is made with a combination of chickpea flour, potatoes, aromatic vegetables, and special spices. 🍽️🌶️🥔
📰 Saed News:
Pakora is a dish originally from India. Since Indian food is popular in the south of Iran, the dear people of the south gradually introduced this delicious snack everywhere. I remember well a falafel stand on Fifth Street in Gohardasht that made really tasty pakoras. Those dear people were also from the south. Does anyone recognize that falafel stand? Tag your Karaj friends and let’s see if they remember it!
Ingredients
🧅 1 medium onion
🌿 A handful of parsley
🥦 Other vegetables of your choice
🌾 1 cup chickpea flour
🌾 1 cup wheat flour
🧂 ½ tsp turmeric
🍚 ½ tsp ginger powder
🧄 ½ tsp garlic powder
🧂 1 tsp salt
🧅 ½ tsp onion powder
🌶️ 1 tsp red chili powder
🌿 1 tsp cumin and coriander seeds (ungrinded)
🌱 ½ tsp instant yeast
💧 1 small cup lukewarm water
Chop your veggies (onion, potato, spinach, etc.) into small pieces.
In a large bowl, mix chickpea flour, turmeric, red chili powder, cumin powder, garam masala, and salt.
Add water little by little, mixing until you get a thick batter. It should hold the vegetables well.
Add the chopped vegetables to the batter and mix them in. You can also add chopped coriander for extra flavor.
Heat oil in a deep frying pan over medium heat. You can check if it's hot by dropping a small bit of batter into the oil. If it sizzles and rises to the top, it's ready.
Drop spoonfuls of the batter mixture into the hot oil, making sure not to overcrowd the pan.
Fry until they turn golden brown and crispy (about 4-5 minutes).
Once the pakoras are done, remove them from the oil and place them on paper towels to drain excess oil.
Serve your pakoras hot with chutney or ketchup. Enjoy your crispy, flavorful snack!
