Vegetable Pakoda
kspoddar,
CC BY-SA 2.0, via Wikimedia Commons
If you've ever had Japanese tempura-coated veggies, you'll love this recipe.
These pakoras are similar, but the spiced batter gives them a unique taste. Serve with chili sauce, mint yogurt
sauce, or sweet and sour sauce. Try this recipe with other vegetables, such as sweet potatoes, broccoli, and
asparagus.
Ingredients
- 1 cup chickpea flour
- 2 cloves garlic, crushed
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- ¾ cup water
- 1 quart oil for deep frying
- ½ head cauliflower florets
- 2 medium onions, sliced into rings
Instructions
- Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam
masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
- Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
- While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
- Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on
paper towels before serving.