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Indian Pakora Recipe - which flour

  • 01-04-2010 02:35PM
    #1
    Registered Users, Registered Users 2 Posts: 1,206 ✭✭✭


    Hi,
    I need a starter for an indian meal. Pakora would be great but all the recipes I can find use special chickpea flour that I don't have. Does anyone know if the flour makes a difference or have a recipe which uses regular flour?
    Am open to suggestions for an alternative starter either.
    Thanks a million!!


Comments

  • Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    the chickpea flour is called gram flour and its is THE essential ingredient in pakoras. no point in trying to make pakoras without it.


  • Registered Users, Registered Users 2 Posts: 32,388 ✭✭✭✭rubadub


    You get gram flour in many ethnic type shops, indian/chinese etc. here is a thread on it.
    http://www.boards.ie/vbulletin/showthread.php?t=2055573644


  • Registered Users, Registered Users 2 Posts: 2,131 ✭✭✭RentDayBlues


    The Health Food Store also sells gram flour


  • Registered Users, Registered Users 2 Posts: 1,193 ✭✭✭Eoineo


    Tesco also have gram flour in their own brand range.


  • Registered Users, Registered Users 2 Posts: 1,206 ✭✭✭jordata


    Thanks for that. I'll probably have to go back to the drawing board.


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  • Registered Users, Registered Users 2 Posts: 569 ✭✭✭boodlesdoodles


    If you sieve wholemeal flour you can use what goes into the bowl instead of gram flour as well. I've used it for making chapatis and haven't noticed any difference with the taste. Pakoras are delish.


  • Closed Accounts Posts: 102 ✭✭restaurants


    the chickpea flour is called gram flour and its is THE essential ingredient in pakoras. no point in trying to make pakoras without it.
    The gram flour is really the same across different ethnic cuisines.
    I thought it was different, but I have checked a few and they are really the same.
    Vital for pakoras.


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