Saturday, October 29, 2011

Pakora and Gulgule

Last Diwali, our family decided that we will not be buying any sweets or treats (except for biscuits and come fruit cake). The thing was we got so scared because of all the news  stories about fake milk, fake sweets, fake paneer and fake almost everything else that we decided home made was a lot better (and much safer, too).

Dad had wanted sooji da halwa. My stepmom and I wanted pakoras and gulgule. Pakoras and gulgule are easy-peasy to make and you do not have to be an expert cook to make them. Truth be told, a kid of about 10 years old can make them (with a little supervision around the hot oil).

For the pakoras, we decided to use onions (because we had a lot of them from our veg garden -- too much of them actually) and potatoes. We sliced the onions and the potatoes and put them in a large bowl. We then put some besan which is actually chickpea (garbanzo) flour into another bowl. 

We sprinkled some salt and some garam masala. And my stepmom managed to sneak in some red chili powder when I wasn't looking. (You can use plain flour instead of besan if you cannot find some.) Then we added a little bit of water so that the besan will form a thick batter. Once the batter is thick and smooth, we put the sliced onions and potatoes in and mixed it all up so that the batter coated every single slice.
Pakora Batter Mix

Then we heated up some sarson da tel (mustard oil) in a big kadahi (cooking thingy that looks like a wok) for deep frying. You can use any type of cooking oil you like. 

Once the oil heated up, my stepmom would take a small amount of the pakora mix and place it onto the hot oil. You can use a spoon or a ladle or do it like we do which is using our hands (messy but fun).

Pakoras being deep fried
We made sure that we turned the pakoras once in a while so that both sides get properly browned. Then we take them out and drain the oil. Voila! Pakoras!!! 

Pakoras all done and ready to eat

 The gulgule is much easier to make. All we did was mix some brown sugar or shakkar and a little amount water. Once the sugar was all dissolved, we added some flour so that it formed a very thick batter. Then we put some powdered fennel seeds (saunf). We then scooped up some batter and put in onto the oil. You can use a ladle to do that or a spoon.

Gulgule frying 
Once the gulgule are a deep golden brown in color, we take them out and drain the oil. That's it! Gulgule all done. 

We mixed up the pakora and gulgule so that we could eat a mixture or savory pakora and mildly sweet gulgule. Yummy!

Pakora and Gulgule

Posted by: Bames Pabla
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