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
Ingredients
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
Method
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.
