killiefaetheferry Posted May 3, 2016 Share Posted May 3, 2016 (edited) Started making pakora after finding out that my wee one (3) can eat it - gram flour (chick pea), as she is allergic to wheat. Felt like the best Dad in the world when we all sat down at the table and she could have exactly the same as us - Mum/Dad/ Brother 5yrs. Any tips/recipes etc ? Edited May 3, 2016 by killiefaetheferry spelling Quote Link to comment Share on other sites More sharing options...
derekfaejapan Posted May 3, 2016 Share Posted May 3, 2016 Nice one. I might need to give that a go as pakora isn't something you can get here. What did you do for the sauce? Quote Link to comment Share on other sites More sharing options...
Hertsscot Posted May 3, 2016 Share Posted May 3, 2016 Made haggis pakora with a sweet chilli sauce that was pretty good! Recipes widely available on the internet. Quote Link to comment Share on other sites More sharing options...
dandydunn Posted May 4, 2016 Share Posted May 4, 2016 13 hours ago, Hertsscot said: Made haggis pakora with a sweet chilli sauce that was pretty good! Recipes widely available on the internet. You can buy that for a £1 or 2 from tesco. It's lovely. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 4, 2016 Author Share Posted May 4, 2016 17 hours ago, derekfaejapan said: Nice one. I might need to give that a go as pakora isn't something you can get here. What did you do for the sauce? As long as you can get gram flour you are ok. Just used a couple of different brands of chilli sauces in bottles. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 4, 2016 Author Share Posted May 4, 2016 Should have said at the start - it is VERY easy to make. Basics are the gram flour sifted into a bowl with grated or finely chopped potato. Chuck in salt/chilli powder/curry powder/turmeric to your own taste and add sliced onion and pretty much any other veg you fancy - spinach, coriander, peas, cauliflower etc. Mix up with your fingers until you have a doughy wet consistency that just about holds together when you lift out a spoonful. Dollop it in spoonfuls into deep fat fryer at about 170 and fry for 2-3 mins. You can add water or more gram flour to get the right mix for you. Quote Link to comment Share on other sites More sharing options...
BigBearScot Posted May 4, 2016 Share Posted May 4, 2016 The sauce is easy to make as wellhttp://www.ashokarestaurants.com/index.php?option=com_content&task=view&id=48&Itemid=139 I have made a version of this which uses lemon juice instead of the Yoghurt to make more of a red sauce. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 4, 2016 Author Share Posted May 4, 2016 1 minute ago, BigBearScot said: The sauce is easy to make as wellhttp://www.ashokarestaurants.com/index.php?option=com_content&task=view&id=48&Itemid=139 I have made a version of this which uses lemon juice instead of the Yoghurt to make more of a red sauce. Show off. Quote Link to comment Share on other sites More sharing options...
Flora MaDonald Posted May 4, 2016 Share Posted May 4, 2016 Well done, Killie - a good faither. I'm actually going to try this tonight. All leave cancelled for Scottish Fire & Rescue Service. Quote Link to comment Share on other sites More sharing options...
BigBearScot Posted May 4, 2016 Share Posted May 4, 2016 46 minutes ago, killiefaetheferry said: Show off. It's basically just Ketchup, Water and other stuff. Super simple Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 4, 2016 Author Share Posted May 4, 2016 1 hour ago, Flora MaDonald said: Well done, Killie - a good faither. I'm actually going to try this tonight. All leave cancelled for Scottish Fire & Rescue Service. Good for you ! One tip - do a one dollop tester first. Then you can have a taste and then add more salt/chilli etc before you do the whole bowl. What veg you fancying using ? Quote Link to comment Share on other sites More sharing options...
Flora MaDonald Posted May 4, 2016 Share Posted May 4, 2016 Cheers. I've got an onion kickin aboot. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 4, 2016 Author Share Posted May 4, 2016 1 hour ago, Flora MaDonald said: Well done, Killie - a good faither. I'm actually going to try this tonight. All leave cancelled for Scottish Fire & Rescue Service. Safety wise - use 2 spoons to get the mix into the fryer - one to lift a dollop of your mixture and the other to ease it off the first spoon gently so it doesn't splash you with hot fat or get stuck to the wire basket. Quote Link to comment Share on other sites More sharing options...
Charlie Endell Posted May 4, 2016 Share Posted May 4, 2016 6 hours ago, Flora MaDonald said: Cheers. I've got an onion kickin aboot. Quote Link to comment Share on other sites More sharing options...
Flora MaDonald Posted May 5, 2016 Share Posted May 5, 2016 Valiant attempt, but gave up. Nae fires. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 5, 2016 Author Share Posted May 5, 2016 oh oh.What happened - they fall apart in the fryer ? Quote Link to comment Share on other sites More sharing options...
TDYER63 Posted May 5, 2016 Share Posted May 5, 2016 18 hours ago, killiefaetheferry said: Should have said at the start - it is VERY easy to make. Basics are the gram flour sifted into a bowl with grated or finely chopped potato. Chuck in salt/chilli powder/curry powder/turmeric to your own taste and add sliced onion and pretty much any other veg you fancy - spinach, coriander, peas, cauliflower etc. Mix up with your fingers until you have a doughy wet consistency that just about holds together when you lift out a spoonful. Dollop it in spoonfuls into deep fat fryer at about 170 and fry for 2-3 mins. You can add water or more gram flour to get the right mix for you. No quite as easy as walking to the top of the road to the indian takeaway though. good on you though , and yer wean will at least be the HEALTHIEST fat kid in the street? Quote Link to comment Share on other sites More sharing options...
Fairbairn Posted May 5, 2016 Share Posted May 5, 2016 Do you need a deep fat fryer for this or would I be able to do it in a deepish wok? Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 5, 2016 Author Share Posted May 5, 2016 1 hour ago, TDYER63 said: No quite as easy as walking to the top of the road to the indian takeaway though. good on you though , and yer wean will at least be the HEALTHIEST fat kid in the street? 175 zillion Indians can't be wrong. And they all live to about 120 year old ! Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 5, 2016 Author Share Posted May 5, 2016 3 minutes ago, Fairbairn said: Do you need a deep fat fryer for this or would I be able to do it in a deepish wok? You could do it in a pan or wok, yes. Just a matter of keeping the temperature though. I bought a wee fryer from Argos for 19 quid for the purpose - Cookworks brand. Rectangular shape and stainless steel, looks like a mini version of a professional one. Thought even if the pakora thing doesn't work I can at least make her some simple chips, as most of the frozen ones are coated with stuff she is allergic to. And yes the chips were great and yes you could walk to the chippy...... Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 20, 2016 Author Share Posted May 20, 2016 Having good times with this. Got the wee ones involved now I have half a clue what I'm doing. The mixing up is causing a pure mess in the kitchen but hey-ho, eggs and omelettes and all that Simple tonight - potato, pea and onion. Also making a kofta meatball curry, with proper root turmeric used in the sauce, it's meant to be dead healthy and be more spicy and peppery than ginger. It stains your fingers quite badly though - I currently have the hands of an 80 year old who has smoked 60 woodbine unfiltered for 70 years. . Both recipes are online - look for Hari Ghotra, she has a search engine in the top right corner of her website for recipes. Using half pork, half lamb for my koftas. Quote Link to comment Share on other sites More sharing options...
thewolf_1980 Posted May 20, 2016 Share Posted May 20, 2016 On 5 May 2016 at 9:21 AM, Fairbairn said: a deepish wok? That might be the poshest thing you've ever said. ? I don't take sauce with my pakora. Pakora sauce is boggin'. There, I said it. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted May 20, 2016 Author Share Posted May 20, 2016 1 hour ago, thewolf_1980 said: I don't take sauce with my pakora. You don't 'take' the sauce ? How very South Side of you Quote Link to comment Share on other sites More sharing options...
Flure Posted May 20, 2016 Share Posted May 20, 2016 1 hour ago, thewolf_1980 said: That might be the poshest thing you've ever said. ? I don't take sauce with my pakora. Pakora sauce is boggin'. There, I said it. I've always thought that there was a smattering of class about you. Quote Link to comment Share on other sites More sharing options...
Ormond Posted May 20, 2016 Share Posted May 20, 2016 On May 5, 2016 at 3:21 AM, Fairbairn said: Do you need a deep fat fryer for this or would I be able to do it in a deepish wok? Is that no' the Dundee mascot? Quote Link to comment Share on other sites More sharing options...
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