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Today is another guest recipe day! This recipe is for summer squash pakoras! My husband brought home some summer squash from his workplace. As I did not grow up eating summer squash, I thought to try giving an Indo-Fijian spin to summer squash! I am sure if you have been reading my blog, you know how much I love pakoras and deep frying. So of course, I turned the squash into very tasty pakoras! So good at teatime with a steaming cup of cha! They are tender, earthy and spicy at the same time. Nothing wrong with that!
This is a really easy recipe. First summer squash has to be washed and grated peel and all. Then a batter gets made with pea flour or you can use chickpea flour too. The batter should be thick and not drippy.
Then just add rounded scoops of pakora mix into heated vegetable oil. The scoops will not be perfectly rounded and that is ok. Fry until golden brown. Drain on paper towels and they are done! Serve with chutneys or eat as is. So delicious!
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RECIPE:
Serves 4
Prep time 10 minutes
Cook time 30 minutes
Ingredients:
-2 medium summer squash, grated
-1 cup pea flour or chickpea flour
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-1/2 tsp turmeric
-1 tsp garam masala
-1/2 tsp Kashmiri chili powder (optional)
-1/2 tsp salt or to taste
-1 tsp baking powder
-finely chopped cilantro (optional)
-water to make tight batter
-vegetable oil for frying
Method:
Wash and grate summer squash. Squeeze moisture out.
Mix up the rest of the ingredients to make the batter.
Add summer squash to the batter and mix well.
Heat up oil on medium flame.
Add rounded scoops of pakora mix carefully to the heated oil and fry on each side until golden brown.
Serve as is immediately or with chutneys.
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