Crispy, fluffy Pakoras made in an appe pan. These fluffy onion and spinach bites are made in an appe pan using just enough oil to make the crisp and delicious, no deep frying needed! A perfect pakora for Punjabi Kadhi.
WHAT ARE PAKORAS
Pakoras are spicy Indian fritters made with gram flour, spices and vegetables, often including onions and potatoes. They are sold by street vendors, made in homes, and served in restaurants worldwide. They are most often deep fried until golden and crispy.
WHAT IS AN APPE PAN
Appe Pan is known differently in different parts of the world. It is also known as Paniyaram pan, Appampatra pan, Paddu, Unniappam, Aebleskiver Pan, Guliyappa, Gunpongla. Some popular recipes are the traditional Appe made with either sooji or dosa batter or the Danish Aebleskiver Pancakes. The shape of the pan with the mini rounded divots allows for many traditionally fried foods to be made with minimal oil.
APPE PAN PAKORAS
Appe Pan Pakoras are pakoras that have all the flavor of a traditional pakora but are made in the Appe pan. Because of their circular shape and interior fluffiness, these make for the perfect pakora for Punjabi Kadhi.
TIPS FOR THE BEST APPE PAN PAKORAS
- Pheto-ing/Whipping the batter makes for a light and airy pakora. Make sure you whip it for at least 1-2 minutes.
- Use a oil that can handle high heat such as canola or avocado.
- Cook the pakoras on medium heat, be patient and try not to increase the heat too much as an even steady heat will ensure the pakoras cook evenly.
- ¾ cup besan
- 1 cup thinly sliced red onion
- ¼ cup chopped spinach
- ¼ teaspoon haldi / turmeric powder
- ⅛ teaspoon lal mirchi / red chili powder
- ½ teaspoon sabut dhaniya / coriander seeds (coarsely crushed)
- ¼ teaspoon ajwain / caraway seeds
- ½ teaspoon salt
- 1 tablespoon kasoori methi / dried fenugreek
- ⅓ cup water
- ⅛ teaspoon baking soda
- ⅓ cup oil
- To a large bowl add besan, sliced onions, chopped spinach, turmeric, red chili powder, crushed coriander seeds, caraway (ajwain), dried fenugreek and salt.
- Add half of the water and mix mixture, then add the other half and mix again. It will be a thick batter.
- Add the baking soda and whip the batter for 1-2 minutes with either your hand or a spatula. Incorporating air in the batter helps to make these pakoras soft and fluffy.
- Heat a appe/paniyaram pan over medium heat, add ½ teaspoon of oil in each of the cavities of the pan.
- Spoon a tablespoon of pakora batter into each of the cavities and pan fry until brown and crisp, flip on the other side and cook as well.
- Once done transfer the pakoras onto a plate with an oil absorbent paper.
- Enjoy hot pakoras with chutney or add pakoras to hot Punjabi Kadhi.
- Heat 2 cups oil on medium heat in a wok/kadai.
- Once the oil is hot, mix the batter again and start dropping a tablespoon of batter into the hot oil.
- Cook until golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
- Drain on a paper towel.
Enjoy,
