Mixed Vegetable Pakora by TUK TUK in Edinburgh
Tuk Tuk was established in 2012 with great success in Edinburgh, and is now opening its second site in Glasgow.
You can’t go wrong with our mixed vegetable pakoras! A delicious deep fried snack, that originates from India which is normally served as an appetiser or party food. T
hey are perfect for wintery cold days teamed up with a cup of hot spicy chai. Pakoras are usually complemented with tamarind chutney, but also go well with brown sauce or ketchup. You can sample it as part of our £12 tiffin lunch deal, with a choice of two curries and naan or rice between 12pm-4pm.
Our day menu pays tribute to the roadside eateries and street hawkers of India with flavours that are reminiscent of travelling adventures and journeys experienced through taste. Tuk Tuk is all about sharing good food and the experience of trying lots of different dishes to excite your palate.
Ingredients:
1 small potato, sliced thin
1 pepper cut into slices
1 small aubergine, sliced
85 g besan (gram flour) (available in Indian grocery stores)
1 tablespoon of coriander coarsely ground (dhania)
1 teaspoon cumin seeds (jeera)
2 green chilies chopped
2 tablespoons coriander
4 chopped coriander (hara dhania)
1 teaspoon salt adjust to taste
180ml of water (Use water as needed)
Oil to fry
Method:
1.Mix all the dry ingredients together: besan, ground coriander, cumin seeds, and salt.
2.Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
3.Add the green chilies and coriander. Mix well.
4.Heat one inch of oil in a frying pan over medium high heat. Test the oil, by putting one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change colour right away.
5.Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
6.Fry the pakoras in small batches, 3 to 4 minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
7.Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Tips
If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article