Monday, 25 January 2016

Cauliflower and potato pakoras

Pakoras are spiced vegetable fritters. The great thing about pakoras is that you can use any vegetable you like. I had these with a simple raita. Natural yoghurt blended with a little garlic, mint and salt.

Makes about 30

2 cups chickpea flour (also known as gram or besan flour)
5 tablespoons rice flour (can be omitted but makes extra crispy)
2 tablespoons coriander powder
2 teaspoons ground cumin
3-5 chopped green chilies according to spiciness desired (can be omitted)
½ teaspoon chili powder (optional)
1/3 of a cup finely chopped coriander
2 teaspoons salt
1 1/2 – 2 cups water (until medium batter forms)
Oil or ghee to fry
½ a large cauliflower, cut into small florets, or grate as I did using a food processor

1 medium potatoes, grated

Mix together the cauliflower, potato, chickpea flour, rice flour, salt, cumin, coriander, and chili powder if you are using it. Add the coriander and chilies and mix.
Add water, mixing until a smooth batter forms (similar to pancake batter).
Place the ghee or oil into a frying pan and heat on medium/high heat, you know the oil is hot enough when a drop of batter dropped in will rise to the top straight away but not immediately change colour.
When oil is hot enough dip vegetables into batter one at a time and drop carefully into the hot oil. It is best to fry smaller batches of pakoras. Turn the pakoras from time to time to ensure even browning.

The pakoras are done when they are golden brown which should take approximately 5 minutes. If your pakoras are greasy then you may be frying them on too low heat. If your pakoras are turning brown before the vegetables inside cook then lower your heat.

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