So I’m determined to learn to fry pakora because they are so delicious. (To be fair, wet squash is a more difficult fish-to-fry vegetable than something, anything, dryer.) So, delicious as some of the pakora were, or parts of each that managed to get properly browned in oil, even perfectly crispy, they looked unappealing and were inconsistent. I say this because I hate frying, and I don’t feel I’m any good at it. Then I dredged spoonfuls of the squash in the batter, and sauteed whereas perhaps I should have deep fried. This time I just mixed the pulse flour with baking soda, salt, and slowly whisked in water, and then fragranced it with the warm spice I most easily found in an overcrowded cupboard in which no garam masala was to be found, or concocted. Children and I still remembered the tasty Pumpkin Peasemeal Pakora I’d made in a flurry of you-don’t-need-a-real-recipe, and indeed you don’t. Tonight I made pakora with cold strands of spaghetti squash and slivers of spring onion, in a batter made with Hodmedod’s Fava Bean Flour- I added salt and chilli flakes and cardamom powder, and fried the fritters in coconut oil.
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