Sweet, Sweet Sunday

Making the Perfect Pakora


Wash the veggies and then pat them dry with paper towels.

Prepping your veggies is pretty much a matter of common sense. You’re frying veggies to turn into fritters…so you want them to be fritter-friendly. Your ultoimate goal is to chop or slice or dice everything into pieces that will allow all the veggies to basically cook thoroughly and evenly all at the same time.

  • Cauliflower/Broccoli…cut the florets
  • Onions…thinly slice
  • Potatoes…your best option would be to boil and mash the potatoes in another bowl…or to use leftover boiled potatoes so the potatoes will finish at the same time as everything else
  • Spinach…finely chop



Mix together staple ingredients and spices.


  • 1C gram) flour
  • ⅓C flour
  • 1Tbsp lemon juice

Spices…(you can basically “pick and choose” whatever you want, but here are some suggestions)

  • 1tsp turmeric
  • 2tsp ginger
  • 1tsp salt
  • 1/2tsp paprika
  • 1/4tsp pepper
  • 1tsp chat masala
  • 1tsp fenugreek flakes
  • 2 cloves garlic, sliced
  • 1Tbsp/ whole coriander seeds
  • 1tsp cumin
  • 2tsp red chili pepper flakes

Water....Slowly add water— just enough water that you no longer have dry, lumpy flour—to make a batter. Be careful not to add too much water because the vegetables will add even more water to your batter.

Your goal is to create a smooth batter that is thick enough to coat the back of a spoon….similar to the consistency of whipping cream.



Vegetables…Combine with vegetables…(these you can also “pick and choose”_…

  • 2 onions, finely chopped
  • 1C cauliflower, florets
  • 1C spinach, finely chopped
  • 3 green onions, trimmed, finely chopped
  • 1/2C cabbage, sliced into thin long strips
  • 1/2Cpotatoes, finely chopped

Set batter aside for 10-15 minutes.




Heat the oil in a deep frying pan

Once the oil is hot, carefully lower the batter, using a standard tablespoon, into the oil. You want to do this in batches.

Fry for about five minute….until golden brown on both sides.

Set the fried pakora on paper towel as it finishes cooking. This will make them less greasy.

Keep frying till you are done with the batter.

Pakora are typially served with a hot cup of masala chai and a dipping sauce—such as creamy cilantro sauce, chutney,. or sweet chili sauce.
Sweet, Sweet Sunday

Mr. Potato Head’s Canadian Friend

The Yukon Gold potato is Mr. Potato Head’s Canadian friend who was born at Ontario Agricultural College in the 1960’s and named after the “gold rush country” around the Yukon River.

  • Flesh…yellow to gold, firm, moist, and waxy
  • Shape…ound to oblong with a slightly flattened shape.
  • Size…medium to large in size
  • Skin…smooth, thin, with a gold to light brown xoloe…relatively eye free but speckled with many small, brown spots.
  • Taste…rich, buttery, and sweet with a creamy and tender consistency





Buying Tips

Avoid potatoes that are soft, wrinkled, or blemished.

Choose potatoes that feel heavy and firm.

Do not buy potatoes that are contained in plastic bags. There is no way to really check them out until you buy them and take them home and it’s too late.

Do not buy potatoes that show even a hint of green. This means that the potatoes have been exposed to enough light that they may contain a mildly poisonous alkaloids that can cause an upset stomach. However, if your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.

Do not store potatoes and onions together because they will release gases that interact and make each other spoil more quickly.

Store your potatoes in a cool, dry, and dark location away from light.  They will stay good up to two weeks. After two weeks they will have the starch will turn into sugar, and the potatoes will be unpleasantly sweet..





Nutritional Value

Yukon Gold potatoes are a good source of vitamins and minerals…containing nearly twice as much vitamin C as a regular baking potato. Typically one Yukon Gold potato contains…

  • Calcium 2%
  • Calories 110
  • Cholesterol 0 mg
  • Dietary Fibre 2 g (8%)
  • Fat 0 g
  • Iron 15%
  • Potassium 770 mg
  • Protein 3 g
  • Sodium 10 mg
  • Sugars 3 g
  • Total Carbs 26 g (9%)
  • Vitamin A 0%
  • Vitamin C 50%






Yukon Gold potatoes can be used in both dry and wet-heat cooking methods,

  • boiling
  • frying—both deep frying and pan frying
  • grilling
  • sautéeing
  • roasting
  • steaming

So in the next few posts, we will looking at how to make the perfect…

  • French fries
  • hash browns
  • mashed potatoes
  • potato salad
  • potatoes au gratin