Ace Any Pakora Recipe With This

Instant Pakora Dry Mix

Make your favourite pakora recipe again and again by batch-making a dry mix for them. Measure out the base ingredients of besan and rice flour & spices, and mix them into a pakora mix ready to be used whenever the mood for having pakora strikes, when that oppressive high humidity gives way to a heavy downpour. All you need is some water and the raw ingredients to deep-fry your pakoras, ready to be enjoyed with a steaming cup of tea. The flour is important for this instant pakora dry mix, as it gives any pakora recipe its telltale crunch. The spice blend is rather simple as well, using just Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, a pinch of hing and salt. This particular recipe also has an addition of ajwain or carom seeds, which is great for digestion. Because every ingredient here is completely dry, there's no risk of spoilage during mixing, and the only thing that determines its shelf life afterwards is how well it's stored. Making the mix itself also takes just minutes: everything goes into one bowl and gets whisked, and any clumps are broken for a smooth powder. Once combined, it goes straight into an airtight container, ideally a dry, cool spot away from direct sunlight, and stays usable for up to a month at room temperature or longer if refrigerated.