Pakoras
Please don’t look at the length of this recipe and be turned away. I know that often a recipes length can be the determining factor in my choosing to make it or not BUT, this one is worth every ingredient.
Pakoras are street food in India. They can be found fresh and hot almost everywhere and the types of vegetables used varies. I like to use this recipe to eat up the leftover vegetables in my crisper drawer that might not be looking too good. Deep frying them covers a multitude of issues.
Chickpea flour is great for this recipe because it adds a nuttiness in flavour and, the ever important, protein. Enjoy!
Pakoras
1 cup of chickpea flour
1/2 tsp. of ground coriander
1 tsp. of salt
1/2 tsp. of ground turmeric
1/2 tsp. of chili powder
1/2 tsp. of garam masala
2 cloves of garlic, crushed
3/4 cup of water
Oil, for deep frying
4 cups of vegetables (cauliflower, onions, broccoli, asparagus, etc.)
Mango chutney, for dipping
Instructions
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees. Place the chickpea flour into a medium bowl and mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Make a well in the center of the flour and gradually pour the water into the well, mixing to form a thick, smooth batter. Coat the vegetables in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and serve with mango chutney.
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