Vegetable Pakoras With Green Chilli
Spiced, battered, deep-fried vegetable fritters. Any veggies work but I like broccoli and cauliflower the best!
Ingredients
- ½ cup chickpea flour
- ½ cup plain flour
- ½ cup self-raising flour
- 1½ tsp salt
- 1 tsp asafoetida
- 1 tsp tumeric
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 jalapeño chilli, seeded and chopped
- 2 cups water (or enough to make a smooth batter)
- bite-sized vegetable pieces
- ghee or oil for deep-frying
Method
- Combine the flour, salt, spices and chilli in a bowl and mix to combine.
- Slowly add the water, mixing with a fork or whisk until it gets a creamy texture.
- Let the batter site for at least 10 minutes and prepare your vegetabls.
- Check the batter -- when you dip the vegetables they should be completely coated, so adjust the batter if necessary.
- Heat enough oil for deep-frying, dip some vegetables in the batter and add them to the oil, frying them in batches.
- Fry until golden brown, turning them as necessary. Remove and drain on some paper towel.
- Eat them warm with with your sauce or chutney of choice. Still tasty eaten cold the next day, or can be gently reheated in the microwave.
Ingredients
- ½ cup chickpea flour
- ½ cup plain flour
- ½ cup self-raising flour
- 1½ tsp salt
- 1 tsp asafoetida
- 1 tsp tumeric
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 jalapeño chilli, seeded and chopped
- 2 cups water (or enough to make a smooth batter)
- bite-sized vegetable pieces
- ghee or oil for deep-frying
Method
- Combine the flour, salt, spices and chilli in a bowl and mix to combine.
- Slowly add the water, mixing with a fork or whisk until it gets a creamy texture.
- Let the batter site for at least 10 minutes and prepare your vegetabls.
- Check the batter -- when you dip the vegetables they should be completely coated, so adjust the batter if necessary.
- Heat enough oil for deep-frying, dip some vegetables in the batter and add them to the oil, frying them in batches.
- Fry until golden brown, turning them as necessary. Remove and drain on some paper towel.
- Eat them warm with with your sauce or chutney of choice. Still tasty eaten cold the next day, or can be gently reheated in the microwave.