Vegetable Pakora
 
 
Ingredients
  • 1 cup Chickpea Flour
  • 2 tsp Oil
  • 1 tsp Ground Cumin
  • 1½ tsp Salt
  • 1 -2 Chopped Green Chillies
  • ½ cup Water
  • 1 Potato
  • 1 small Cauliflower
  • 2 Cabbage
  • 5 leaves Spinach sliced
  • 1½ cup Sliced Onion
Instructions
  1. Boil the potato until just tender, peel and chop finely.
  2. Finely chop cauliflower and onion. Shred the cabbage and spinach and set aside.
  3. In separate bowl mix chickpea flour, ground cumin, salt and ½ cup water in bowl
  4. Beat in a blender for 4-5 minutes creating a batter.
  5. Add potatoes, cauliflower, spinach, cabbage, green chilies and oil into mix.
  6. Let batter rest ½ hour in a warm place.
  7. If it is too dry at this point add 1 or 2 spoons of water to soften. You do not want it too thick or too runny.
  8. Heat one inch of oil to 375 degrees in deep frying pan over medium-high heat.
  9. Use metal oil thermometer placed in the oil to ensure it reaches the desired temperature.
  10. When oil is ready carefully lower tablespoons of batter mixture into the oil until golden brown on both sides.
  11. Do not overlap pakora, leave space so that each piece is separate.
  12. Fry pakora for 4-5 minutes turning occasionally until both sides are golden brown.
  13. Drain on paper towels and serve immediately.
  14. Serve with traditional Indian sides of coriander, mint chutney or tomato ketchup.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/simple-vegetarian-indian-recipes-vegetable-pakora-chana-masala/