Pakoras
9/7/2012
Serves 6
Use a wok to fry these spicy, battered, vegetable snacks. Heat the oil until a faint haze rises.
Ingredients
| 1 cup | Besan (chickpea flour) |
| 1 tsp | Ground cumin |
| 1 tsp | Tumeric |
| 1 tsp | Coriander |
| ½ tsp | Allspice |
| ½ tsp | Cinnamon |
| ½ tsp | Chilli powder |
| ½ tsp | Salt |
| ¾ tsp | Baking powder |
| 1 | Onion |
| ¾ cup | Water |
| 80 g | Cauliflowers |
| 80 g | Broccoli |
| 80 g | Cabbage |
| 80 g | Spinach |
| 80 g | Carrots |
| 1 cup | Oil |
Directions
- Finely slice all the veges and grate the carrot.
- Sift flour into a bowl with spices and baking powder.
- Add onion and enough water to make to make a moderately thick batter.
- Add veges just before frying.
- Heat about 3cm oil in a wok.
- Take dessert spoons of the vege mixture and deep-fry quickly to prevent the pakoras absorbing too much oil.
- Drain on paper and keep warm while preparing the remaining pakoras.
Tip: You can substitute chickpea flour for plain flour. Yoghurt combined with finely chopped mint makes a great accompanying dip.
Wine Match
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