Pakoras Recipe
Ingredients
| Cauliflower flowerets, thinly sliced | ||
| Whole mushrooms, trimmed | ||
| Sliced eggplant strips | ||
| Broccoli flowerets, thinly sliced | ||
| Sliced carrots | ||
| Sliced small potatoes, 1/4-inch thick | ||
| Vegetable oil | 2 Cup (16 tbs) (Also:) | |
| Chickpea flour | 2 Cup (16 tbs) (Batter:) | |
| Salt | 1 Teaspoon (Batter:) | |
| Baking soda | 1/4 Teaspoon (Batter:) | |
| Ground cumin | 1/2 Teaspoon (Batter:) | |
| Pomegranate seeds | 1/2 Teaspoon, crushed (Batter:) | |
| 1/4 cup chopped fresh coriander or parsley | ||
| Water | 1 1/2 Cup (16 tbs) (Batter:) | |
Directions
Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so batter will stick well. Heat oil to 375° F. Batter: Combine first six ingredients in a bowl. Add water slowly, using up to 1 1/2 cups, until batter is the consistency of pancake batter.
Dip vegetables into batter to coat. Deep-fry 4 to 6 at a time until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve at once with chutney or ketchup.
Dip vegetables into batter to coat. Deep-fry 4 to 6 at a time until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve at once with chutney or ketchup.
Chef
