![]() So I’m determined to learn to fry pakora because they are so delicious. ![]() (To be fair, wet squash is a more difficult fish-to-fry vegetable than something, anything, dryer.) ![]() So, delicious as some of the pakora were, or parts of each that managed to get properly browned in oil, even perfectly crispy, they looked unappealing and were inconsistent. I say this because I hate frying, and I don’t feel I’m any good at it. Then I dredged spoonfuls of the squash in the batter, and sauteed whereas perhaps I should have deep fried. This time I just mixed the pulse flour with baking soda, salt, and slowly whisked in water, and then fragranced it with the warm spice I most easily found in an overcrowded cupboard in which no garam masala was to be found, or concocted. Children and I still remembered the tasty Pumpkin Peasemeal Pakora I’d made in a flurry of you-don’t-need-a-real-recipe, and indeed you don’t. ![]() Tonight I made pakora with cold strands of spaghetti squash and slivers of spring onion, in a batter made with Hodmedod’s Fava Bean Flour- I added salt and chilli flakes and cardamom powder, and fried the fritters in coconut oil. ![]()
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