Do You Like Indian Kitchen? Here Is a Small Piece of Her – Vegetable Pakoras!!!
- ¾ cup/60 grams chick pea (gram) flour
- ¾ cup/110 grams rice flour
- 1 tsp salt
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tsp bicarbonate of soda/baking soda
- 1 clove garlic, either finely grated or finely chopped
- Scant 250ml water
- A total of 4 cups finely sliced/diced veg (carrots, sweet potatoes, red onions, peppers, green beans, spinach, courgette/zucchini, aubergine/eggplant all work well) – you don’t want any piece longer than about 2cm
- Vegetable oil for deep frying
Mix dry ingredients and garlic together in a bowl. Add water, starting with about 180ml. Mix to a smooth paste, then add small amounts of water until you have a batter like a thick pancake batter. You don’t want it too thin because once the vegetables are added it will thin the batter down.
Let batter rest for ½ hour.
In the meantime heat oil in a fryer or deep saucepan. You need the oil to be 10-15cm deep. Heat oil to 180 degrees Celsius or 375 F.
Now prepare your vegetables. The idea is to prepare them so that they all cook through in a short time. Big chunks won’t work unless they’re precooked. I like to either grate or finely sliver mine. However you decide to do it, prep your vegetables, put them into a bowl, and mix them together.
Once the oil is ready, mix the batter together with the vegetables. It may seem like there isn’t enough batter but just keep mixing and eventually the batter will coat all of the vegetables. Gently drop tablespoonfuls of batter into the oil. They will rise to the surface as they cook. Cook until a golden caramel color, then remove from oil with a slotted spoon and drain on kitchen paper.
Enjoy with a dip of your choice. A nice easy one is a combination of chopped mint and yogurt.
Makes about 2 dozen.