Vegetable Pakora
- 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
- Boil the potato until just tender, peel and chop finely.
- Finely chop cauliflower and onion. Shred the cabbage and spinach and set aside.
- In separate bowl mix chickpea flour, ground cumin, salt and ½ cup water in bowl
- Beat in a blender for 4-5 minutes creating a batter.
- Add potatoes, cauliflower, spinach, cabbage, green chilies and oil into mix.
- Let batter rest ½ hour in a warm place.
- 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.
- Heat one inch of oil to 375 degrees in deep frying pan over medium-high heat.
- Use metal oil thermometer placed in the oil to ensure it reaches the desired temperature.
- When oil is ready carefully lower tablespoons of batter mixture into the oil until golden brown on both sides.
- Do not overlap pakora, leave space so that each piece is separate.
- Fry pakora for 4-5 minutes turning occasionally until both sides are golden brown.
- Drain on paper towels and serve immediately.
- 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/
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