Pakoras & Canola Oil
Team Hudson Canola recently sent me a package with their brand new Canola Oil. Frankly, I had never heard of Canola Oil, however was willing to try it out. On going through various sites, I learnt that its high ration of mono-unsaturated fatty acids to saturated fatty acids makes it one of the healthy oil for consumption.
Hudson Canola oil comes in a nice packaging, the oil being light yellow in color. On using it for my daily cooking, I could hardly make out the difference in terms of taste. Coming from pressed canola seeds, I was surely expecting some distinct flavor to it. However, I found it neutral. Having read about the oil’s high smoke point, I decided to try frying some pakoras in it ( also because the beautiful weather – with rains and breeze lashing at your window, demanded some hot snacks :))
Here’s my mom’s recipe for crispy onions pakoras!
White Onions – 2 nos (finely chopped)
Ginger – 1 tsp (finely chopped)
Garlic – 1 tsp (crushed & finely chopped)
Ghee – 1 Tbsp
Gramflour (besan) – 4-5 Tbsp
- Rub ghee into the onions nicely with hands.
- Add the gramflour and mix.
- Add little water. Mix. You should have a thick batter (not runny).
- Fry in hot oil.
- Remove on an absorbent paper.
- Serve with your favorite sauce.
Canola Oil is believed to have many health benefits and a fast emerging oil of preference almost at par with Olive oil. It can be used while baking (I tried it for cupcakes), or salads or soups, deep frying etc. The taste of the oil is so neutral that it doesn’t kill the flavor of the ingredients used in a dish. That was my experience with Canola Oil
A big thanks to the Hudson Canola team, for sending me sample bottle along with a recipe booklet. Am sure going to try out some recipes 🙂