Pekoras Recipe
Indo spiced chana-battered seafood or vegetable; selection and prices vary depending on availability. Served with chili mint raita dip.
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Ingredients
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Batter Ingredients
Vegetable/Seafood Ingredients
Chili Mint Raita Dip
Method
Preparation of Pekoras
Make the Batter
In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin powder, and salt. Gradually add water to form a smooth batter.
Prepare the Vegetables/Seafood
Wash and cut the vegetables (cauliflower and potatoes) and seafood (shrimp and fish) into bite-sized pieces.
Coat the Ingredients
Dip the prepared vegetables and seafood into the batter, ensuring they are well-coated.
Fry the Pekoras
Heat oil in a deep pan over medium heat. Once hot, carefully add the batter-coated ingredients in batches. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Preparation of Chili Mint Raita Dip
Make the Raita
In a bowl, mix the yogurt, chopped mint, finely chopped green chili, salt, and cumin powder until well combined.