date:Sep 24, 2012
and they produced tea, with pakoras. Not a surprising menu, given the location and the weather. The surprise was the vegetable wrapped in the pakora: ghiya, lauki. It was cut into thin rectangles and the batter was light and crisp. The hostess said she added baking soda to the batter. Ive always imagined that soda would make the batter porous and induce it to soak oil and have never tried using it, but what we ate there was delicious.
Im not the worlds champion fryer, but Ive learnt that besan