A few weeks backs at House of Sher, I purchased 500g of Chapli Kebab mix, effectively Spiced Keema. It was a matter of when to make them, and Hector not living by Chapli alone. Vegetable Pakora felt like a worthy accompaniment. When I told Marg we were having – Starters – for dinner, she was expecting two courses.
The dried ingredients were mixed early afternoon, following my own Vegetable Pakora Recipe precisely. I had forgotten how laborious the fine chopping of both the Onions and Potatoes could be.
Instead of adding the water then, I decided to do this last thing. The batter tends to sweat resulting in the need for more Gram Flour.
The added water was therefore at a minimum, such that there was a definite coherence to the uncooked Pakora blobs. Seven apiece, that should do.
The Oil in the deep fat fryer was – old – Pakora works better in new Oil, however it can leave messy floaters. One takes one’s chances. The results were a bit – doughy – however, Marg was happy with what was served. I know I can do better, more water in the batter next time, and filter new Oil afterwards. 
Pakora Sauce 1 – was also prepared: rich and creamy with a hint of a kick. This makes a change from the usual Raita served in Cury Houses. Of the three elements to this meal, the Pakora Sauce may have been the most successful, the leftovers should appear in a Pasta Dish later.
The Pakora Sauce was a pronounced success.
I used my Hamburger maker to form near perfect patties. Chapli Kebap are usually served thinner. Again, I would take the risk.
The Chapli, although on a low heat, would not cook through. I now know why they are flattened. Steak Tartare is not on our menu, back they went onto the pan. Suitably Spiced, better, but this was third division stuff in comparison to Yadgar’s excellence. I feel another visit there is overdue.
