Vegetable Pakora Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
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Directions: |
Directions:Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 mins |
Personal
Notes: |
Personal
Notes: For pakora, you can use potato, sliced into about 1/8 inch thick slices. Not too thick or they won't cook, not terribly thin either. We tried green beans the other day. Cut fresh green beans into about inch and a half lengths. Do a quick blanch on them first, the frying wont cook them through before the batter burns. Many things can work for this. I've also seen peppers used. The other night, we used bananas. Omg so good. Slice them about 1/4 inch thick. Another thing that's a favorite is paneer. It's an Indian cheese. Cut it into 1 inch cubes. I prefer tamarind chutney for dipping. (Chutney means sauce.) The other thing we normally use for dipping is plain yogurt, lightly sweetened with sugar. This also pairs well with the tamarind chutney. You can find paneer, tamarind chutney, and chickpea flour at an Indian grocery store. Chickpea flour may probably be labelled as besan and have chickpea flour in smaller letters.
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