Batters

⇐ Useful stuff

Pakora batter

Ingredients

150g gram flour (chickpea flour, also called besan)

300ml approx water

1½ tsp salt

2 tsp chilli powder

1 tsp garam masala

1 tsp ajowan (onion seeds also called kalonji)

large pinch dried mint

Method

1. Whisk the ingredients with half the water to make a thick paste.
2. Add more water a little at a time while whisking to make a thick paste and beat for another 5 minutes
3. Allow to rest 15 minutes before using

Indian Regional Cooking Meera Taneja

Pancake batter

Ingredients

125g plain flour

300ml milk

1 egg

pinch salt

Method

1. Whisk all ingredients together

Fish batter for Fish 'n' Chips

I usually do half quanties - plenty for a couple of pieces of fish

Ingredients

240g plain flour

1 tsp salt

3½ tsp baking powder

270ml ice cold water

Method

1. Mix ingredients together
2. Use within 20 minutes

Seafood lovers' guide Rick Stein

Toad in the Hole batter

same as Yorkshire pudding batter

Yorkshire pudding batter

Ingredients

125g flour

2 eggs

300ml milk

pinch salt

Method

1. Whisk all the ingredients together

Blini batter

Ingredients

leavening

15g fresh yeast (or 7g dried)

250ml lukewarm milk

25g flour

batter

the leavening

125g flour, I use buckwheat but can be plain or wholemeal too

2 eggs, separated

Method

1. leavening In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours
2. batter Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour
3. egg whites Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible

The Roux Brothers on Patisserie Michel & Albert Roux