My mother used to make Imli Pakori during hot summer days. Remembrance of its tangy taste still tinkles my taste buds. It is served with main course of meal.
Small besan (gram flour) pakoris are added to the sauce of tamarind.
For Imli Sauce:
- ¼ cup tamarind without seeds
- ¼ cup granulated sugar (modify according to taste)
- 3 cups water
- ¼ tsp fennel powder
- ¼ tsp roasted cumin powder
- Salt Mix to taste
- ¼ tsp red chili powder
- ¼ tsp dry ginger powder
- 1 tsp finely chopped mint leaves
- 1 tsp lemon juice
- ½ cup bengal gram flour (besan)
- ½ tsp red chili powder (optional)
- Pinch of asafetida powder
- Salt to taste
- ¼ tsp ENO or baking powder
- Soak tamarind in 3 cups of water.
- Use a food processor or hand blender to blend this into a smooth mixture. Strain it.
- Now add all ingredients for sauce and mix well.
- Prepare pakodis: Mix all the pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame. Use a tablespoon (or your hand if you are more comfortable with that) to drop small portions of batter into the hot oil. Fry till golden, drain, remove from the oil and keep aside till they come down to normal room temperature.
- Dip in tamarind sauce.
- Refrigerate it only after an hour.
- Garnish with chopped mint leaves and serve chilled with main course of meal.