Homemade Pakora Mix

Ramadan is the time of the year where muslims fast, and we try our best to create a strong connection with God. We want to spend our time focused on things other than cooking. I love to cook and bake but while I am fasting it really takes a lot out of me and it frustrates me when I can’t taste the food I make as I make it. I can’t make adjustments as needed. So this homemade pakora mix was perfect. I can make this mix before Ramadan begins and I can take out only as much as I need. This recipe is great as it can be doubled or tripled to your preference.

Preparation Time 5 minutes

Yields 1 kg mixture

Ingredients

Spice Mix

2 tablespoons coriander seeds

2 tablespoons cumin seeds

2 tablespoons red chillies

Remaining Ingredients

1 kg gram flour/ chickpea flour

2 tablespoons corn starch

2 tablespoons rice flour

2 teaspoons turmeric

1 tablespoons red chilli powder

1 tablespoon cumin seeds

1 teaspoon caraway seeds

2 teaspoons salt

1 tablespoon baking powder

Instructions

Combine the coriander seeds, cumin seeds and red chillies and grind them down coarsely. Set it aside.
Combine the rest of the ingredients and the spice mix together.
Store the pakora mix in an airtight container for up to a month.
To use, mix 1 cup of the pakora mix with a handful of chopped coriander. Add some water and mix it through until a thin batter comes together.
Add your vegetables and fry at 180c for 4-5 minutes until golden

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