Rajasthani Style Porcini Pakoras

Ingredients

In this Rajasthani adaptation of Porcini impanati, we replace the traditional Italian breadcrumbs with a batter made from chickpea flour, commonly used in Rajasthani cuisine. The Italian herbs are substituted with a blend of Rajasthani spices, such as cumin, coriander, turmeric, and red chili powder, to infuse the pakoras with the bold flavors of Rajasthan. The frying technique remains the same, ensuring a crispy texture. We alse have the original recipe for Porcini impanati, so you can check it out.

• 200g (7oz) porcini mushrooms 200g (7oz) porcini mushrooms
• 1 cup (120g) chickpea flour (besan) 1 cup (120g) chickpea flour (besan)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Clean the porcini mushrooms and slice them into thick pieces.
2. 2.
   In a mixing bowl, combine chickpea flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
3. 3.
   Gradually add water to the mixture and whisk until you achieve a smooth batter consistency.
4. 4.
   Heat vegetable oil in a deep pan or kadai over medium heat.
5. 5.
   Dip each porcini mushroom slice into the batter, ensuring it is coated evenly.
6. 6.
   Carefully drop the coated mushrooms into the hot oil and fry until golden brown and crispy.
7. 7.
   Remove the pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
8. 8.
   Serve hot with chutney or sauce of your choice.

Treat your ingredients with care...

• Porcini mushrooms — Ensure the mushrooms are thoroughly cleaned and sliced into thick pieces to retain their texture and flavor.

Tips & Tricks

• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For an extra crunch, you can add a tablespoon of rice flour to the batter.
• Serve the pakoras immediately after frying to enjoy their crispy texture.

Serving advice

Serve the Rajasthani Style Porcini Pakoras as a delightful appetizer or snack. They pair well with mint chutney, tamarind chutney, or tomato ketchup.

Presentation advice

Arrange the golden-brown pakoras on a platter and garnish with fresh coriander leaves. Serve them alongside the chutneys or sauces in small bowls for a visually appealing presentation.