I have posted similar recipes to this on food.com and allrecipies.com but it is not getting any kind of notice so I am going to post it here on benazir’s blog for all to see and inshallah it would get noticed. This is my personal recipe and I made one slight change in it and I hope you like it.
First I put 5 handfuls of besan (chickpea flour) in the bowl and sometimes I add 2 handfuls of rice flour also. This is purely optional for those that want your pakora to be a little on the crunchy side. I do this at times too but I mainly use besan (chickpea flour).
I add 1 chopped green chili, 1 chopped onion or shallot and or 4 chopped green onions. I add 1 pinch each of Curry Powder, red chili powder, turmeric powder and pink salt. I add 2 pinches each of anar dana (pomegranate seeds) and coriander seeds. Add 3 dashes of maggi or knorr aroma. These spices can be found at any Indian and Pakistani grocery store.
Mix these all together and either add 1 can of mackerel, or salmon, or tuna. Do not throw the water because this is the main seasoning for this pakora. With these you make a thick batter and preheat the cast iron or any other type of skillet on high and when the water sizzles on a hot surface means that is ready to add 1/4 of a cup of vegetable or peanut oil.
Add teaspoon size to the hot oil and fry in batches of 3 or 4 at a time. Fry until golden brown and crispy and drain on a plate lined with paper towel. Repeat until all of this batter is used up.
Serve with green and red chutney and chapati.
benazir's blog 