Batters

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

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

Indian Regional Cooking Meera Taneja

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

Seafood lovers' guide Rick Stein

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

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
batter Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour
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
to cook Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.

The Roux Brothers on Patisserie Michel & Albert Roux

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