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Maida (All purpose flour) Batter Recipe

The All Purpose Flour, Corn starch and egg whites make it a lighter and crispy texture to Pakora. This is used for Shrimp, Fish, and Chicken Pakora

Ingredients

1. Maida (All Purpose Flour): 1¼ Cups
2. Corn starch: ¼ Cup
3. Salt: 1 teaspoon
4. Cayenne pepper: ½ teaspoon
5. Cumin Seeds: ½ teaspoon crushed
6. Baking Soda: pinch
7. Egg (white portion only, no Yolk): 1
8. Water: 1½ Cup

Method

1. Mix all dry ingredients together.

2. Add  egg white, and water. Mix well to make sure there are no lumps.

3. Rest batter for 30 minutes. This allows Maida to swell and absorb all the flavors.

4. Stir again before using.

Yogi's notes

1. The thicker batter will create a thicker coating. For desired coating, adjust the thickness by adjusting the amount of Maida or water.

2. Batter may be stored in the refrigerator for one week.

3. Always let the batter come to room temperature before using for frying purposes. After, it has reached the room temperature, you may have to red-adjust the thickness of batter with water or Maida.