Pakhoras

Pakhoras

By
From
Sri Lankan Flavours
Makes
15-16
Photographer
Craig Wood

Sri Lankan culture has its origins in Indian culture and as a result the food exhibits a strong Indian influence. Pakhoras in particular have their origin in Indian cuisine, but this is how we make them in Sri Lanka.

Ingredients

Quantity Ingredient
2 cups chickpea flour
1 teaspoon ginger, crushed
1 green chilli, chopped
1/2 teaspoon chilli powder
1/4 teaspoon ground turmeric
1/4 teaspoon bicarbonate of soda
1 1/2 teaspoons salt, or to taste
1/2 cup water
1/2 cup natural yoghurt
1 tablespoon lemon juice
1 cup onion, thinly sliced
1 cup carrot, thinly sliced
1/2 cup coriander leaves, roughly chopped
oil, for deep-frying

Method

  1. Put the flour, ginger, green chilli, chilli powder, turmeric, bicarbonate of soda, salt, water, yoghurt and lemon juice into a bowl. Combine to form a thick dough, adding extra flour if needed. (This dough mixture can be kept in the fridge for about a week.)
  2. When ready to cook, mix the vegetables and coriander in a bowl, add the dough and mix thoroughly. There should be just enough dough to hold the vegetables together roughly.
  3. Take small handfuls of the mixture and make irregular balls, roughly the size of a golf ball. Place on a tray and leave to rest in the fridge for about 10 minutes.
  4. Heat oil for deep-frying, and drop in 4–6 at a time, depending on the size of the pot. Cook for 4–5 minutes, or until golden brown and crispy.
  5. Serve warm with mango chutney or a sweet chutney.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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