Veggie pakoras
Ingredients
- 1 1/2 cups (360 milliliters) frozen cauliflower
- 1 onion, thinly sliced
- 1 medium potato, thinly sliced
- 1 teaspoon (5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) cumin seeds
- 1 teaspoon (5 milliliters) garam masala
- 1 teaspoon (5 milliliters) curry powder
- 1/4 cup (60 milliliters) chopped cilantro
- 2 1/2 cups (600 milliliters) chickpea flour
- 1 cup (240 milliliters) water
- Vegetable oil, for frying
Directions
- Microwave cauliflower on high for four to five minutes, until heated through, but still firm.
- Cut cauliflower into small pieces and add to bowl. Add onion and potato to bowl. Add salt, cumin seeds, garam masala, curry powder, and cilantro, and toss to coat.
- Add chickpea flour to a separate bowl. Add water, stirring, until the mixture resembles pancake batter. Pour batter over vegetables and toss to coat.
- Add vegetable oil to a large skillet until bottom is coated. Heat oil over medium-high heat, then add vegetables/clumps of mixture to skillet in batches and fry, turning once, until both sides are golden brown. Remove to a paper-towel lined plate.
- Serve hot with Mint Chutney (See Recipe).
With the right thickening technique, you can make any dish an indulgent success. Watch the video below to find out how!
