My brother used to make these Xmas day with leftovers to nibble on with our drinks!
We always had a huge turkey as the best was the treats from leftovers!
Sudip made the Pakoras
Sushil made the customary bhuna
Rest of us ate, drank and made Merry!
Good old days🥰
I still make these, throughout the year using leftover roast!
INGREDIENTS:
400g leftover turkey, chopped into 2cm bits
200g Self raising flour
100g Rice flour
1 tsp carom seeds (ajwain seeds)
1 tsp coriander seeds crushed
2 tsp ground coriander
½ tsp black pepper
1 tsp red chilli powder
1 tsp chilli flakes
4 chopped fresh chillies
1 cup fresh chopped coriander
2 large onion thinly sliced
1 1/2 teaspoon salt
1 tsp garam masala
1 tbsp dried methi leaves.
200ml fizzy water for lighter batter or plain will do. But use as much as required as often onions will release some juices.
Oil for frying.
In a bowl add all the fresh ingredients, turkey and spices, powder spices, seasoning and mix well.
Now add the flours and mix very well.
Slowly add the fizzy water, stirring, until the batter takes on the sticky texture and can clump together with little effort. The onion and turkey should still retain some shape. Put aside.
Heat up your oil in a suitable pan.
Heat on a medium and test to see if it’s ready after a few minutes by adding a tiny bit of batter into the oil. If it sizzles and floats straight away, it’s ready.
Prepare a plate with some kitchen paper to put the fried pakora on.
Take around a tablespoon of the mixture, with one hand and drop it into the oil, close to the surface so it doesn’t splash. Leave to cook for around 2 minutes and turn, cook for another two minutes so that it sealed all round.
Gently cook till done.
It should be golden brown colour when done and crunchy on the outside. Drain with slotted spoon and put on the kitchen paper.
Taste this one, adjust any of the spices as you wish then repeat, frying a few at a time – say 4 or 5 until they’re all done.
The trick is slow and on medium low heat.
You want to see little bubbles sizzling from the edges of the pakoras.
Serve with a sauce of your choice!
I serve with homemade hot pepper sauces.
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