I’m visiting the family this week in British Columbia. I learned how to make butter chicken from my mom during one of my previous visits. This time, I’m determined to learn at least two more recipes. I require detailed instructions and quantities, whereas my mom works without a written recipe or measuring cups. I’m more like a scientist in a lab, measuring liquids as precisely as possible, and she’s more like a magician.
Here are some notes I took while helping her make some Pakoras. She was making a huge quantity, so I’ll have to work on the numbers later.
- Potatoes, thinly sliced
- Cut up spinach
- Onion, long and thin
- Little bit of ginger
- Cumin seeds
- Salt and pepper.
- Chickpea flour – called “Channah”
- Little bit of baking soda
- When the wet stuff is ready, add some yogurt and ketchup.
- When making the potato balls, try to make them with two potatoes and whatever other goodies you can get into them (spinach, onion, etc).
- Big pot of vegetable oil
- Add one potato ball to the oil, wait for it to rise, then start adding more