Скачать или смотреть Breaking Bread – Episode 3: Pakora with Gulrukh Zeeshan

In the third episode of Breaking Bread, we meet Gulrukh Zeeshan, who is from Pakistan. Like many highly-skilled immigrants, she faced challenges in becoming certified to practice dental work once in Canada, but used the opportunity to reimagine her career. Gulrukh has become a pillar in the community, alongside her husband, through establishing Streams Foundation Canada. Streams works to provide meaningful ways for the community to connect – both newcomers and long-term residents, through events, volunteer opportunities, etc.

In this episode, we cook pakora, a classic Pakistani comfort food. This dish has many different variations, and results in a personalized recipe.
Breaking Bread is co-produced by Rise Baking Lab and the Chilliwack Local Immigration Partnership. Special thanks to Chilliwack Community Services for their support.
Host: Mark Hart
Guest: Gulrukh Zeeshan (Co-Founder, Streams Foundation Canada)
Video and Editing: Kael Gough-Johnson, Punch Productions
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Recipe:
Ingredients (Makes about 8–10 pakoras):
1 potato, diced
½ onion, diced
3 tablespoons chopped cilantro (optional)
Small handful spinach (optional), stems removed
Batter:
1 cup chickpea flour (besan)
1 teaspoon salt
½ teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon whole cumin seeds, crushed
1 teaspoon cornstarch
½ teaspoon (or to taste) chaat masala
Approximately ½ cup water (adjust as needed)
Cooking:
Oil for frying (about ½ inch in your pan)
Instructions
1. Combine Dry Ingredients
In a large bowl, mix the chickpea flour, salt, coriander powder, garam masala, crushed cumin
seeds, cornstarch, and chaat masala.
2. Add Water
Pour in about ½ cup of water. Stir until a thick batter forms. You may need a little more or less
water to get the right consistency.
3. Add Vegetables
Gently fold in the diced potato, onion, spinach (if using), and cilantro. Stir until the vegetables are
evenly coated.
4. Heat Oil
Heat about ½ inch of oil in a pan over medium heat. The oil is ready when a small drop of batter
sizzles on contact.
5. Fry the Pakoras
Scoop a spoonful of the batter into the hot oil. Fry until golden brown on the bottom, then flip and
cook the other side.
Transfer the cooked pakoras to a plate lined with paper towels to drain excess oil.
6. Serve
Serve hot with mint chutney, or your favorite dipping sauce (Gulrukh suggests ketchup for the
kids!)